Slow Cooker Chicken Burrito Bowl
A delightful and customizable dish that brings the vibrant flavors of Mexican cuisine to your table, perfect for busy weeknights with minimal effort.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Can substitute with thighs for richer flavor.
- 1 cup salsa Choose your favorite type, medium or mild recommended.
- 1 cup rice Can use white or brown rice.
- 1 can beans Use black or pinto, drained and rinsed.
Toppings
- 1 piece avocado, diced
- 1/4 cup cilantro, chopped
- 1 cup shredded cheese Cheddar or Mexican blend recommended.
- to taste cilantro lime vinaigrette For drizzling.
Instructions
Preparation
- Place the chicken breasts in the slow cooker and pour the salsa over them, ensuring the chicken is well-covered.
- Sprinkle the rice evenly over the chicken, then add the drained and rinsed beans directly into the slow cooker.
Cooking
- Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is thoroughly cooked and easily shreds apart.
- Once cooked, shred the chicken in the cooker using two forks and stir everything together to combine.
Serving
- Spoon the mixture into bowls and top each serving with diced avocado, shredded cheese, and chopped cilantro.
- Drizzle cilantro lime vinaigrette over each bowl before serving.
Notes
Check chicken doneness to ensure it reaches an internal temperature of 165°F. Use freshly chopped cilantro and ripe avocado for enhanced flavors. Adjust cooking time for brown rice; add more salsa or broth if concerned about dryness.