Name: Easy Chicken Burrito Bowls with Lettuce, Salsa, and Guacamole Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Mexican
Ingredients: 2 pounds boneless, skinless chicken thighs, excess fat trimmed; 1 ounce taco seasoning (homemade or store-bought); ½ cup salsa; 4 cups cooked white rice; 1 (15 oz) can black beans, drained and rinsed; 2 cups shredded iceberg lettuce; 1 cup shredded Mexican cheese blend; 1 tomato, diced; ½ cup guacamole; ¼ cup sour cream; 1 lime, cut into wedges, for serving

Description

This Chicken Burrito Bowls recipe is a delicious and easy slow cooker meal perfect for a flavorful, protein-packed dinner. Tender chicken thighs are slow-cooked with taco seasoning and salsa, then shredded and served over a bed of fluffy white rice, topped with black beans, fresh lettuce, cheese, tomatoes, guacamole, and sour cream. Lime wedges add a bright finishing touch to this vibrant, satisfying Mexican-inspired bowl.

Ingredients

Scale

Chicken and Seasoning

2 pounds boneless, skinless chicken thighs, excess fat trimmed
1 ounce taco seasoning (homemade or store-bought)
½ cup salsa

Base and Toppings

4 cups cooked white rice
1 (15 oz) can black beans, drained and rinsed
2 cups shredded iceberg lettuce
1 cup shredded Mexican cheese blend
1 tomato, diced
½ cup guacamole
¼ cup sour cream
1 lime, cut into wedges, for serving

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Instructions

Prepare Slow Cooker: Coat a 6-quart slow cooker with nonstick cooking spray to prevent sticking. Place the trimmed chicken thighs inside and evenly sprinkle with taco seasoning and salsa to infuse flavor. Cover the cooker and set it to LOW heat for 4-6 hours, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is safely cooked and tender.
Shred Chicken: Once cooked, remove the lid carefully. Use two forks to shred the chicken directly in the slow cooker, mixing well so it absorbs the flavorful juices.
Assemble Burrito Bowls: Evenly divide the cooked white rice among 6 bowls as a base. Top each bowl with the shredded chicken mixture, then add black beans, shredded lettuce, shredded Mexican cheese blend, and diced tomatoes. Finish with dollops of guacamole and sour cream to add creaminess and richness.
Serve with Lime: Serve the burrito bowls immediately, garnished with lime wedges on the side for squeezing fresh citrus over the bowls, enhancing all flavors with zesty brightness.

Notes

For extra spice, add chopped jalapeños or hot sauce to the toppings.
Use brown rice instead of white rice for a healthier, higher fiber option.
Leftovers keep well refrigerated for up to 3 days; reheat thoroughly before serving.
Feel free to substitute chicken breasts if preferred, but adjust cooking time accordingly.