Description
This Chicken Burrito Bowls recipe combines tender, slow-cooked chicken thighs seasoned with taco spices and salsa, served over fluffy white rice and topped with black beans, fresh lettuce, cheese, tomatoes, guacamole, and sour cream. Perfect for a flavorful and festive meal that comes together effortlessly in the slow cooker.
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 ensure easy cleanup.
- Cook the Chicken: Place the chicken thighs in the slow cooker. Sprinkle the taco seasoning evenly over the chicken, then pour the salsa on top. Cover and cook on LOW for 4 to 6 hours until the chicken reaches an internal temperature of 165°F (74°C) and is tender enough to shred.
- Shred the Chicken: Remove the lid carefully. Using two forks, shred the chicken directly in the slow cooker, mixing it well with the cooking juices for maximum flavor.
- Assemble the Bowls: Evenly divide the cooked white rice among six serving bowls. Top each with a portion of the shredded chicken mixture, followed by black beans, shredded lettuce, cheese, diced tomatoes, guacamole, and sour cream.
- Serve: Garnish each bowl with lime wedges for squeezing over just before eating. Serve immediately to enjoy warm and fresh flavors.
Notes
- For a spicier bowl, add chopped jalapeños or hot sauce to the chicken before cooking.
- To make this gluten-free, ensure the taco seasoning is gluten-free or make your own seasoning blend.
- Use brown rice instead of white rice for a healthier, higher-fiber option, adjusting cooking time accordingly.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the microwave or stovetop skillet.
