Description
This Chicken Burrito Bowls recipe features tender, slow-cooked chicken thighs seasoned with taco spices and salsa, served over fluffy white rice with black beans, fresh vegetables, cheese, and creamy toppings. Perfect for a flavorful and easy weeknight meal, these bowls bring together classic Mexican-inspired flavors in a wholesome, satisfying dish.
Ingredients
Scale
Protein
- 2 pounds boneless, skinless chicken thighs, excess fat trimmed
- 1 ounce taco seasoning (homemade or store-bought)
- ½ cup salsa
Base
- 4 cups cooked white rice
- 1 (15 oz) can black beans, drained and rinsed
Vegetables and Toppings
- 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 the chicken thighs and evenly sprinkle the taco seasoning over them. Pour the salsa on top. Cover and cook on LOW heat for 4 to 6 hours, or until the chicken reaches an internal temperature of 165°F (74°C) ensuring it is fully cooked and tender.
- Shred Chicken: Remove the slow cooker lid carefully to avoid steam burns. Using two forks, shred the chicken directly in the slow cooker until it’s broken down into bite-sized pieces and well coated with the salsa and seasoning mixture.
- Assemble Bowls: Evenly divide the cooked white rice into six bowls. Top each bowl with a generous portion of the shredded chicken, followed by black beans, shredded lettuce, shredded cheese, and diced tomatoes.
- Add Toppings: Finish each bowl with a spoonful of guacamole and a dollop of sour cream for creaminess and extra flavor. Serve immediately with lime wedges on the side for squeezing over the top, adding a fresh, zesty brightness to every bite.
Notes
- You can substitute chicken breasts if preferred, but thighs remain juicier when slow-cooked.
- Prepare your white rice ahead of time to streamline the assembly process.
- For a spicier kick, add chopped jalapeños or hot sauce when assembling the bowls.
- Feel free to swap iceberg lettuce for romaine or mixed greens for varied texture.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
