Description
These Chicken Burrito Bowls are a delicious and healthy way to enjoy a Mexican-inspired meal! Tender chicken, seasoned with taco spices, is slow-cooked to perfection and served over rice with all your favorite burrito toppings. It’s an easy and customizable recipe that’s perfect for a casual weeknight dinner or a fun family meal.
Ingredients
Units
Scale
- 2 pounds boneless, skinless chicken thighs, excess fat trimmed
- 1 ounce taco seasoning (homemade or store-bought)
- 1/2 cup salsa
- 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
- 1/2 cup guacamole
- 1/4 cup sour cream
- 1 lime, cut into wedges, for serving
Instructions
- Slow Cook Chicken: Coat a 6-quart slow cooker with nonstick cooking spray. Add chicken thighs and sprinkle with taco seasoning and salsa. Cover and cook on LOW for 4-6 hours, or until chicken reaches an internal temperature of 165ยฐF (74ยฐC).
- Shred Chicken: Remove the lid and shred the chicken using two forks.
- Assemble Bowls: Divide cooked rice evenly among 6 bowls. Top with shredded chicken mixture, black beans, lettuce, cheese, diced tomatoes, guacamole, and sour cream.
- Serve: Serve immediately with lime wedges.
Notes
- You can use boneless, skinless chicken breasts instead of thighs, but adjust cooking time as needed.
- If you don’t have taco seasoning, you can use a combination of your favorite Mexican spices, such as chili powder, cumin, and oregano.
- Feel free to customize the toppings with your favorite burrito additions, such as avocado, salsa, or chopped onions.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 80mg
