A hearty and satisfying burrito bowl featuring tender shredded chicken slow-cooked with Mexican spices, served over zesty rice and topped with all your favorite fixings!
Ingredients
For the Chicken:
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 1 can (14.5 oz) diced tomatoes with green chilies (like Rotel)
- 1/2 cup salsa (your favorite kind)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Juice of 1 lime
For the Rice:
- 1 cup long-grain white or brown rice
- 2 cups chicken broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Juice of 1/2 lime
- 1/4 cup chopped fresh cilantro (optional)
Optional Toppings:
- Black beans
- Corn kernels
- Diced avocado or guacamole
- Shredded cheese
- Sour cream or Greek yogurt
- Jalapeño slices
- Fresh cilantro
- Lime wedges
Directions
- Prepare the chicken:
Place chicken in the slow cooker. Add diced tomatoes, salsa, cumin, chili powder, paprika, garlic powder, salt, and pepper. Stir gently to coat. - Slow cook:
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and shreds easily. Shred the chicken with two forks in the slow cooker and mix with the juices. Add lime juice and stir again. - Cook the rice:
About 30 minutes before serving, cook rice in chicken broth with garlic powder and cumin. Once cooked, fluff with a fork, stir in lime juice and cilantro (if using), and keep warm. - Assemble the bowls:
In a bowl, layer rice on the bottom, followed by a generous scoop of shredded chicken. Add desired toppings and enjoy!
Prep Time: 10 minutes
Cook Time: 6–7 hours (slow cooker)
Total Time: ~7 hours
Calories and Servings:
Serves 4–6
Approx. 450–500 calories per serving (depending on toppings)
Let me know if you want a vegetarian version or a spicy twist — I’ve got some fun ideas!