Description
A flavorful and easy-to-make Chicken Burrito Bowls recipe featuring slow-cooked, tender chicken thighs seasoned with taco spices and salsa, served over white rice with black beans, lettuce, cheese, fresh tomato, guacamole, sour cream, and lime wedges. Perfect for a satisfying, customizable meal that can be prepared ahead of time and assembled quickly.
Ingredients
Scale
Chicken and Seasoning
- 2 pounds boneless, skinless chicken thighs, excess fat trimmed
- 1 ounce taco seasoning (homemade or store-bought)
- ½ cup salsa
Base and Toppings
- 4 cups cooked white rice
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups shredded iceberg lettuce
- 1 cup shredded Mexican cheese blend
- 1 tomato, diced
- ½ cup guacamole
- ¼ cup sour cream
- 1 lime, cut into wedges, for serving
Instructions
- Prepare the Slow Cooker: Coat a 6-quart slow cooker with nonstick cooking spray to prevent sticking and ease cleanup.
- Slow Cook Chicken: Place the trimmed chicken thighs into the slow cooker. Sprinkle taco seasoning evenly over the chicken, then pour the salsa on top. Cover with the lid and cook on LOW for 4 to 6 hours until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
- Shred Chicken: Remove the lid carefully to avoid hot steam. Use two forks to shred the chicken directly in the slow cooker, mixing it with the cooking juices for extra flavor.
- Assemble Burrito Bowls: Evenly divide the cooked white rice among six serving bowls. Top each bowl with a portion of shredded chicken, black beans, shredded lettuce, Mexican cheese blend, diced tomatoes, guacamole, and sour cream.
- Serve: Serve the burrito bowls immediately with lime wedges on the side for squeezing fresh lime juice over the top to enhance flavors.
Notes
- For extra heat, add chopped jalapeños or hot sauce to the chicken before cooking.
- Substitute white rice with brown rice or cauliflower rice for a healthier or low-carb option.
- This recipe can be made ahead by cooking the chicken the day before and assembling the bowls just before serving.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- Use low-fat sour cream or omit cheese for a lighter version.
