Description
A flavor-packed and healthy meal that’s easy to prepare using a slow cooker. Perfect for busy weeks and meal prep!
Ingredients
Main Ingredients
- 1.5 to 2 pounds Chicken (breasts or thighs) (Use as per preference for juiciness.)
- 1 to 1.5 cups Salsa (Choose heat level based on preference.)
- 1 can Black beans, rinsed and drained (Canned beans work well.)
- 1 to 1.5 cups Corn (Frozen, canned, or leftover corn can be used.)
- 1 can Diced tomatoes (Optional, but enhances flavor.)
- 1 small Onion, diced (Optional but recommended.)
- 2 to 4 cloves Garlic, minced (Adjust based on taste.)
- 1 to 2 Limes for juice (Adds freshness.)
- to taste Seasonings: chili powder, cumin, smoked paprika, salt, pepper (Adjust to preference.)
- Rice (white, brown, or cauliflower rice) (Choose based on dietary preference.)
Toppings
- Cilantro (Fresh herbs for garnish.)
- Avocado (Adds creaminess.)
- Cheese (Cheddar, Monterey Jack, or cotija work well.)
- Sour cream or Greek yogurt (Optional for creaminess.)
Instructions
Preparation
- Add chicken to the slow cooker.
- Pour salsa over the top and add diced tomatoes, onion, and garlic.
- Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper.
- Ensure the chicken is mostly covered by the salsa and tomato mixture.
Cooking
- Cook on low for 6 to 7 hours or high for 3 to 4 hours.
- Once done, shred the chicken directly in the slow cooker.
- Let the shredded chicken sit in the sauce for about 10 minutes with the lid on for enhanced flavor.
- Adjust sauce consistency as needed by reducing or adding broth.
Assembly
- Begin assembling your burrito bowl by adding rice as the base.
- Layer with black beans, corn, shredded chicken, then toppings.
- Finish with a squeeze of lime juice and a pinch of salt.
Notes
This meal is great for leftovers and can be batch-cooked in advance. Customize toppings to your liking for different flavors.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: dinner, Main Course, Meal Prep
- Cuisine: Mexican