A fresh and flavorful bowl loaded with tender slow-cooked chicken, veggies, and rice for an easy, wholesome meal.
Ingredients (Serves 4–6)
For the Slow Cooker Chicken
- 1.5–2 lbs boneless skinless chicken breasts or thighs
- 1 cup salsa (your preferred heat level)
- 1 cup chicken broth
- 1 packet taco seasoning (or 2 Tbsp homemade mix)
- 1 small onion, diced (optional)
- 1 can black beans, drained and rinsed (optional)1 cup frozen corn (optional)
For the Burrito Bowls
- Cooked white rice
- Cherry or grape tomatoes, halved
- Sliced avocado
- Sliced green onions
- Sliced jalapeños or green chiles
- Lime wedges
- Optional toppings: sour cream, shredded cheese, cilantro, hot sauce
Instructions
1. Prepare the Slow Cooker Chicken
- Place chicken in the bottom of your slow cooker.
- Add salsa, chicken broth, taco seasoning, onion, beans, and corn (if using).
- Cover and cook:
- Low: 6–7 hours
- High: 3–4 hours
- Once cooked, shred the chicken directly in the pot with two forks. Mix well so it absorbs the flavorful liquid.
2. Prepare the Rice and Toppings
- Cook rice according to package instructions.
- Slice tomatoes, avocado, green onions, and jalapeños.
- Cut lime wedges.
3. Assemble the Burrito Bowls
In each bowl, add:
- A generous scoop of rice
- Slow cooker shredded chicken
- A handful of halved tomatoes
- Avocado slices
- Green onions
- Jalapeño slices
- A squeeze of fresh lime juice
Add any extras you enjoy—sour cream, cheese, or cilantro.
Tips
- For extra richness, mix a tablespoon of butter or a squeeze of lime into the cooked rice.
- Swap avocado for guacamole if you prefer.
- For a low-carb option, use cauliflower rice instead.