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Mexican Shredded Chicken Burrito Bowls with Black Beans
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup salsa
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups cooked rice, for serving
  • 1 avocado, sliced, for topping
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the black beans, salsa, cumin, chili powder, diced onion, and minced garlic on top.
  • Cover and cook on low for 6 to 8 hours until the chicken is very tender and shreds easily.
  • Use two forks to shred the chicken directly in the slow cooker. Stir everything together so the chicken absorbs the sauce.
  • Spoon the cooked rice into four bowls. Top each bowl with a portion of the shredded chicken and black bean mixture.
  • Add sliced avocado, fresh cilantro, and a squeeze of lime to each bowl before serving.

Notes

Shred the chicken while it is still hot so it soaks up more of the salsa sauce. If the mixture seems dry after shredding, stir in a splash of water or extra salsa. Leftovers keep well in the fridge for three days and reheat nicely in the microwave with a damp paper towel over the top to keep the rice moist.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board