Description
Tender shredded chicken with vibrant Mexican flavors slow-cooked and served over rice, topped with fresh ingredients for a delicious and easy burrito bowl.
Ingredients
Scale
- 2.5 to 3 lb boneless (skinless chicken breasts or thighs)
- 1 cup salsa
- 1 cup corn kernels (fresh or frozen)
- 1 can (14 oz black beans, drained and rinsed)
- 1 packet taco seasoning or homemade mix
- 1 cup chicken broth
- Juice of 1 lime
- Salt and black pepper (to taste)
- Cooked rice (white, brown, or cilantro lime rice)
- Shredded lettuce
- Diced tomatoes
- Sliced avocado or guacamole
- Shredded cheese
- Sour cream or Greek yogurt
- Chopped cilantro
- Lime wedges
Instructions
- Place chicken in the crockpot.
- Add salsa, corn, black beans, taco seasoning, chicken broth, lime juice, salt, and pepper.
- Stir gently to combine all ingredients.
- Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours until chicken is tender.
- Remove chicken and shred it with two forks.
- Return shredded chicken to the crockpot and stir to coat with juices.
- Divide cooked rice into serving bowls and top with chicken mixture.
- Add desired toppings such as lettuce, tomatoes, avocado, cheese, sour cream, and cilantro.
Notes
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours on low or 3 to 4 hours on high
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 90 mg