Chicken Burrito Bowl
With Mexican shredded chicken, rice, and your favorite toppings these Chicken Burrito Bowls are an easy dinner or lunch to pull together any day of the week. Perfect for meal prep!
Servings: 6 servings
Ingredients
- 2 pounds boneless skinless chicken thighs , excess fat removed
- 1 ounce taco seasoning (homemade or store-bought 1 ounce packet)
- 1/2 cup salsa
- 4 cups cooked white rice
- 1 cup black beans , drained and rinsed
- 2 cups shredded iceberg lettuce
- 1 cup shredded Mexican cheese
- 1 tomato , diced
- 1/2 cup guacamole
- 1/4 cup sour cream
- 1 lime , cut into wedges, for serving
Instructions
- Coat a 6-quart slow cooker with nonstick cooking spray. Add the chicken and sprinkle the taco seasoning and salsa over the top.
- Cover and cook for 4-6 hours on the low setting. (Mine is usually done at 4 hours, but it could take longer. Check for an internal temperature of 165 degrees. You don't want to over-cook the chicken or it will be dry.)
- Remove lid. Using two forks, shred the chicken into bite-size pieces.
- Evenly divide the rice into 6 bowls. On top of the rice, evenly divide the chicken mixture.
- Top the chicken with beans, lettuce, cheese, tomato, guacamole, and sour cream.
- Served with some lime wedges and enjoy.
Nutrition
Calories: 499kcal | Carbohydrates: 46g | Protein: 40g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 813mg | Potassium: 795mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1095IU | Vitamin C: 11mg | Calcium: 184mg | Iron: 3mg