Description
This Chicken Burrito Bowls recipe is a flavorful and hearty meal perfect for busy days. Tender slow-cooked chicken thighs seasoned with taco spices and salsa are served over a bed of fluffy white rice, then topped with black beans, fresh lettuce, cheese, tomatoes, guacamole, and sour cream. Ready in just over 4 hours, it’s an easy and satisfying dish that delivers classic Mexican-inspired flavors in a convenient bowl format.
Ingredients
Chicken and Seasoning
- 2 pounds boneless, skinless chicken thighs, excess fat trimmed
- 1 ounce taco seasoning (homemade or store-bought)
- ½ cup salsa
Bowl Ingredients
- 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 and chicken: Lightly coat a 6-quart slow cooker with nonstick cooking spray to prevent sticking. Add the trimmed chicken thighs to the cooker, then sprinkle evenly with taco seasoning. Pour the salsa over the chicken to add moisture and flavor.
- Slow cook the chicken: Cover the slow cooker and cook the chicken on LOW for 4-6 hours, or until it reaches an internal temperature of 165°F (74°C). The slow cooking will make the chicken tender and easy to shred.
- Shred the chicken: Remove the lid and use two forks to shred the chicken directly in the slow cooker, mixing it with the cooking juices to keep it moist and flavorful.
- Assemble the bowls: Evenly divide the cooked white rice among 6 serving bowls. Top each bowl with a generous portion of the shredded chicken mixture, followed by black beans, shredded iceberg lettuce, Mexican cheese blend, diced tomatoes, guacamole, and a dollop of sour cream.
- Serve: Serve the chicken burrito bowls immediately with lime wedges on the side for squeezing fresh lime juice over the bowls to enhance the flavor.
Notes
- Use skinless, boneless chicken thighs for tender, juicy meat—chicken breasts can be substituted but may be less moist.
- Taco seasoning can be homemade or store-bought depending on your preference.
- Leftovers keep well in an airtight container refrigerated for up to 3 days.
- To speed up the recipe, you can use pre-cooked rotisserie chicken shredded and mixed with salsa and seasoning, skipping the slow cook step.
- Customize toppings to your taste, adding jalapeños, corn, or cilantro if desired.
