I’m so excited because today is all about one of my favorites. Cauliflower rice bowls, burrito style. Watch the video below to see how easily these come together.

If you follow me on insta, you know that I have a thing for bowls- I’m talking about the kind loaded with a bunch of toppings and drizzles. They’re my favorite way to meal-prep, re-use leftovers, and eat a variety of foods all at once. These Chicken Burrito Bowls have got to be one of my all-time favorites so I think it’s about time I let you in.

image: Two white bowls filled with cauilflower rice, chicken, shredded cheese, guacamole, sour cream and sliced olives

Tender slow-cooker chicken topped with homemade guacamole, sour cream, black olives (and anything else I can think of) over a bed of cauliflower rice or regular rice. BOOM! My mouth is watering already.

Let’s talk recipe:

How to make Salsa Chicken in the Slow Cooker

First things first, this is one of the easiest recipes you’ll ever make. Emphasis on the easy.

Salsa and chicken. That’s it. Hands down- BEST. RECIPE. EVER! Right?!

All you need to do is combine salsa and chicken in the slow cooker, cover, set, and go about your business.

Once the chicken is tender and falling apart, I like to shred it between two forks and use it for all sorts of things like this beautiful bowl of goodness, salads, quesadillas, and TACOS!

Whenever I’m eating low-carb or need something to refresh my diet I love serving this chicken over cauliflower rice and dressing it like a traditional burrito bowl. All the flavor, none of the guilt! Who’s with me?

What goes in a Cauliflower Rice Bowl?

Everything you would put on top a burrito bowl at Chipotle, seriously guys this is a judgment-free zone! Personally, I opt for guacamole (no extra charge here), sour cream, black olives, and cheese but you could also include pico de gallo, black beans, salsa, etc.

image: ingredients for healthy low-carb burrito bowls

This recipe has been a personal favorite as well as a winner for families doing the Whole 30 or Family Kickstart, a clean eating plan that will help eliminate processed foods and sugars from your family’s diet.

It can be tough to forgo the usual snacks and meals especially for kids but by including their favorite recipes re-created with some healthy ingredient swaps the Family Kickstart simplifies getting the family on board. If you want to see a free sample of what my Whole30 meal plan and ingredients look like for my family, get it here

This recipe also doubles as meal prep for lunches. Whether I use the salsa chicken for tacos or these burrito bowls, you better believe I keep extra on hand to pack these for lunches. Layer the chicken and cauliflower rice/rice in a to-go container, add your toppings, minus the sour cream and guacamole, pop it in the fridge (or freezer, because YES! they freeze well) and reheat when ready to eat!

image: Step 1 cooking low-carb burrito bowls, making the cauliflower rice on the stove in a large skillet.

How to make Cauliflower Rice

While there is always the store-bought option I find that making cauliflower rice is more practical. I get double the amount I would from a 16-ounce bag and it’s much easier to make than it sounds.

More Cauliflower Rice Recipes

Now, if you are in the middle of a hardcore whole 30 plan or need a few low-carb recipes in your life here are a few future favorite recipes with cauliflower rice:

Originally served over regular rice these recipes taste just as amazing over cauliflower rice:

Have you tried cauliflower rice? If so, what are some of your favorite recipes?

Salsa Chicken Cauliflower Rice Bowls

Print Recipe

Cauliflower rice bowls, burrito style! Topped with chicken, guac & sour cream, this low-carb Chicken Burrito Bowl makes one amazing lunch or dinner.

Author: Laura Fuentes
Prep Time: 10 mins
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Yield: 4 bowls
Cuisine: Mexican

Ingredients

1 pound chicken breasts or thighs
1 ½ cups salsa
1 tablespoon oil
1 head cauliflower, riced (about 4 cups)
¼ cup chopped cilantro, divided
1 cup shredded cheddar cheese
4 ounces guacamole
4 ounces sliced black olives
Sour cream, for serving

Instructions

In a slow cooker, place chicken and salsa. Cook on high for 4 hours or 6 hours on low. Prior to serving, shred between two forks.
In a large skillet, heat oil over medium-high heat. Add the riced cauliflower and sauté, for about 5 minutes until the cauliflower rice is heated through and tender. Add in cilantro, stir to combine, turn off heat.
Assemble bowls by making a base of cauliflower rice, topping it with shredded salsa chicken, cheese, guacamole, black olives, sour cream, and additional cilantro.