Super BOWL Sunday


Pregame with your slow cooker, half time face-deep into this healthy pulled chicken burrito bowl! I’ve been wanting to try pulled chicken for a while now and if you haven’t yet, it’s incredibly easy! This recipe is time consuming, but in the time that the chicken is cooking, is very low maintenance. I’ve also designed it to be rich in vegetables and micronutrients, treating meat more like a garnish to give an intense flavour. I’ve linked most of the brands I use, and you can see my recipe notes for why choosing packaged products requires careful label reading!

The Super Bowl isn’t a huge thing in Canada, but if you’re dating a sports freak it is. Actually I’m joking, I really like watching football. I like watching it more than most other sports because there’s a greater understanding of the game that’s required. It’s not the same back-and-forth like most sports, where you’re just following the ball. So I don’t mind it, but snacks are necessary. This year I accidentally booked a weekend away for us on Super Bowl weekend, and when I realized I felt really stupid! We compromised with romantic wine and cheese, and the makings of this bowl.


Super Bowl Sunday Pulled Chicken Burrito Bowls

Prep Time: 9 hours

Serves: 4


Pulled Chicken

4 skinless, boneless chicken thighs
1/2 cup Good Foor for Good BBQ Sauce* (or use this recipe)
2 tbsp Primal Kitchen Chipotle Mayonnaise
1/2 tsp sea salt
2 tsp Bob’s Red Mill tapioca flour

Wild Rice

3 cups filtered water
1 cup wild rice, rinsed or soaked
1/2 cup kale, chopped finely
1 tbsp Organika Chicken Bone Broth
1 tbsp miso paste

Vegetable Mix

1 cup mixed coloured bell peppers, chopped lengthwise
1/4 cup fresh yellow corn, taken off the cob*
1/2 small red onion, chopped finely
1 tbsp extra virgin olive oil
Sea salt & pepper, to taste


1 avocado, chopped
Amy’s refried beans
Bunch fresh cilantro, stems removed
Lime wedges
Chili flakes
Chipotle Mayo


  1. First things first: preparing the pulled chicken. Truth be told it takes time, but aside from that, it’s so easy! Just place chicken in a slow cooker, rub with sea salt, pour over BBQ sauce and chipotle mayonnaise, and set the slow cooker to low. Allow it to cook for 6-8 hours. Overnight worked perfectly for me. Alternatively, to speed things up a bit, cook on high for 4-5 hours.

  2. Remove chicken from the slow cooker and leave the sauce inside. Notice how it has thinned out. Add tapioca flour to the sauce to help it thicken, and let it cook on low while you shred the chicken.

  3. To shred the chicken, simply pull at it with a fork until it’s shredded. Add back to the slow cooker with the sauce and leave it on “warm” until it’s ready to be served.

  4. To prepare the rice, bring water to a rolling boil, add bone broth and rice, and cook on low, covered for 45-60 minutes.

  5. Once the rice has cooked, remove from heat and stir in miso paste and kale. Set aside.

  6. Add olive oil to a skillet over medium heat, followed by the chopped vegetables. Let these cook for 4-5 minutes so that they’re fragrant, bright in colour, and still crunchy. Remove from heat.

  7. Serve this dish by scooping a generous amount of rice into a bowl, followed by a hearty helping of vegetables, pulled chicken, 2 tbsp refried beans, and your choice of garnishes.

Recipe Notes

  1. Whatever BBQ sauce you choose to use, try to be aware of the type of sugars in the ingredients and how much sugar there is per serving. The one I’ve chosen uses dates as it’s only sugar source, which happen to be my favourite sweetener of choice because dates contain tons of fibre and micronutrients. In fact, this article named dates “nearly an ideal food”.

  2. Alternatively, choose canned corn kernels (I use this brand), preferably with little to no added salt or preservatives.