Mexican Chicken Burrito Bowls

easy mexican chicken burrito bowl recipe crockpot
After reading through the reader surveys {thank you again for filling those out!} there was definitely a trend when it came to food posts: make ahead lunches and quick dinners were the clear winners. I can’t say that I’m too surprised about this because this is the stuff I’m always trying to come up with too! In this spirit, I came up with a Mexican Chicken Burrito Bowl that is not only a make ahead lunch, but also the perfect crockpot dinner!

easy make ahead lunch recipe burrito bowl

If you have been following along for awhile, you probably have already noticed my love for Mexican food. I make it for dinner at least once a week and my go-to dish is probably a burrito bowl. It is all the deliciousness of a burrito without the tortilla, making it just a little healthier. One of the things I love about burrito bowls is that it’s totally customizable when it comes to your favorite toppings. And since I was making this as a packable lunch for work, I had to leave out my favorite topping of all: avocados. No one wants a brown avocado!

However, there are still a lot of delicious toppings you can include that will last in the work refrigerator. If you are packing this of lunch, I would suggest having separate containers or plastic bags for the pico de gallo, lettuce and cheese — assuming you want your chicken and rice burrito bowl warm, you probably don’t want to heat those cold ingredients in the microwave! Another alternative is to add the corn and beans to the chicken once it’s cooked. 

Check out the recipe below! This shredded chicken would be delicious in any Mexican dish — a taco salad, burritos, enchiladas or even tacos. And coming from a person who really isn’t a huge fan of chicken, this chicken had all the wonderful flavors of takeout burrito bowls at a fraction of the price!

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Mexican Chicken Burrito Bowl
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 15.5 ounce chunky salsa
  • 1 package taco seasoning {I used low sodium}
  • 1 4 ounce jar diced green chilies
  • rice of your choice {I used microwaveable brown rice}
  • Toppings of choice, I used: black beans, corn, pico de gallo, shredded lettuce, shredded Mexican cheese
Instructions
Place the chicken in the crockpot and add the salsa, taco seasoning and diced green chilies on top. Cook on high for 4 hours or low for 8 hours. Once the chicken is cooked, shred with two forks. To assemble the burrito bowls: place the rice in the bottom of the bowl and add the chicken and any additional toppings. If making this as a packable lunch, you can add the corn and black beans to the cooked chicken and place the cold ingredients in smaller containers or plastic bags. Serve the chicken and rice warm.
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Thanks for stopping by friends! Have a great Tuesday!


This post is linked up with: Tasty Tuesdays | Tickle My Tastebuds Tuesday | Two Cup Tuesday | Weekend Potluck  | SITS Girls 

16 thoughts on “Mexican Chicken Burrito Bowls

  1. You know I'm all over this…look how colorful and these are all my favorite ingredients!! I LOVE that bowls are all the rage. So good. Come over to the Blended Blog and link up this yumminess!!!

  2. This looks SO yummy! No surprise to me either that those were amongst your top requested posts, you always share such yummy looking recipes that are quick and easy to make! I, too, love Mexican food, it's absolutely delicious and absolutely my weakness, haha. I love that you created a bowl version of one of my favorites because the flour tortilla can pack quite a bit of extra calories that quite honestly aren't necessary, but SO good, right!? Thanks for sharing this healthier alternative! I hope you're having a Happy Tuesday so far, beauty!

    XO,

    Jalisa
    http://www.thestylecontour.com

  3. Ok, so if I could eat one thing for the rest of my life, it would definitely be Mexican food! I love how you can just pop everything into the crockpot and then package them up for lunch later on! This is making me want some Mexican food for dinner tonight!

  4. I love Mexican burrito bowls and make them often but usually with ground turkey. I will have to try chicken — I boiled and shredded some leg qauartes so I have plent to give this a try!
    xo, Lily
    Beauty With Lily

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