Description
This flavorful Chicken Burrito Bowls recipe features tender, slow-cooked chicken thighs seasoned with taco spices and salsa, served atop a bed of fluffy white rice and topped with fresh ingredients like black beans, shredded lettuce, cheese, diced tomatoes, guacamole, and sour cream. Perfect for a delicious and satisfying meal that’s easy to prepare in advance using a 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
- 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 165°F (74°C).
- Shred Chicken: Remove the lid and shred the chicken using two forks until it is tender and pulls apart easily.
- Assemble Bowls: Divide cooked white rice evenly among 6 serving bowls. Top each bowl with shredded chicken mixture, black beans, shredded iceberg lettuce, shredded Mexican cheese, diced tomatoes, guacamole, and sour cream.
- Serve: Serve the bowls immediately with lime wedges on the side for squeezing over the top to add a citrusy freshness.
Notes
- You can substitute chicken breasts if preferred, but thighs tend to stay juicier during slow cooking.
- Use freshly made taco seasoning for the best flavor or adjust store-bought seasoning to your taste.
- For added texture and flavor, consider adding chopped cilantro or sliced jalapeños.
- Leftover bowls can be refrigerated and reheated for a quick meal the next day.
- Make rice ahead of time and keep warm in a rice cooker or covered dish.
