Mexican Chicken Burrito Bowls

Mexican chicken burrito bowls are a very easy dump-and-go meal that is so versatile, you can serve it any way you like. Bonus is, it can be cooked in the slow-cooker, oven or Weber and turn out perfectly every single time!

WHY YOU’LL LOVE THIS RECIPE:

• Minimal ingredients
• Easy dump and go recipe
• Protein rich
• Gluten free

LOOKING FOR MORE DINNER IDEAS?

Try these Easy homemade meatballs, they’re absolutely delicious and make a large amount. The Honey soy chicken stir-fry is always on rotation around here and is loved by all.

If you love a good snitzel these Potato Chip Chicken Schnitzels are the bomb, or why not try Rissoles and Fried Rice as they are delicious together!

INGREDIENTS:

• Chicken breast-. We have used two large breasts here; thighs could be used here too
• Mixed beans– drained and rinsed
• Corn kernels– drained
• Diced tomatoes
• Tomato paste
• Salt– we have used sea salt; you could also use rock salt
• Sugar, we have used plain white sugar
• Cumin– feel free to add more than the recipe suggests, up to double. We have littlies, so we sometimes add a bit less to accommodate their taste buds. Although we have made this as is many times, and it’s delicious.
• Sweet paprika– Again, we have made this as the recipe calls for, and it’s delicious. You could add double if your heart desires.

HOW TO MAKE MEXICAN CHICKEN BURRITO BOWLS:

1. Add chicken breasts to the slow cooker.
2. Drain the corn and beans, rinse the beans and pour both over the chicken.
3. Add diced tomatoes over top.
4. Add seasonings and tomato paste to the slow cooker and mix a little bit with a spoon and place the lid on.
5. Turn on high for 3-4 hours. (Check at the three-hour mark and see if the chicken pulls apart easily with two forks; if not, cook for another half hour and check again. It took my slow cooker 3 hours and 30 mins to cook beautifully. Or try Low for 5-6 hrs and check if it’s cooked by using two forks to pull the chicken apart, keep cooking if it needs longer.
6. Once cooked, turn the heat off and shred the chicken with two forks, either in the slow cooker or on a plate, then place the chicken back into the slow cooker to mix with all the ingredients.
7. Serve over the top of rice or cauliflower rice, with all your favourite toppings- guacamole, shredded cheese, cherry tomatoes, fresh lime, sliced avocado, etc! Serve it anyway you like!

COOK IT IN THE OVEN:

1. Preheat oven to 150 degrees Celcius, Fan Forced (300 degrees F).
2. Place the chicken and all ingredients into a large oven proof dish.
3. Stir with a spoon to incorporate ingredients on the chicken.
4. Place in a preheated oven for up to 2 hours, or until cooked. Start checking if the chicken is cooked at 1.5 hrs and place it back in if it’s not ready. Then check in 15-minute intervals, until cooked. (about 1 hr 50 minutes, and ours was cooked perfectly, although every oven is different).
5. Shred with two forks or a stand mixer with a flat beater attachment, add back to slow cooker and mix together.

COOK IT IN THE WEBER:

1. Preheat weber on high for 10 minutes.
2. Place chicken and all ingredients into a large rectangle foil tray.
3. Stir with a spoon to incorporate ingredients on the chicken.
4. Add a layer of foil over top and place in weber on LOW (quarter pic) for up to 2 hours, or until cooked. (2 hours was perfectly shreddable at the 2hr mark).
5. Shred the chicken with two forks, right in the foil tray, then mix it altogether with the forks.

VARIATIONS:

• Use any beans you like or have on hand; try black beans, red kidney beans, or chickpeas.
• Try chicken thighs for a juicier, more tender cut of meat.
• Add a diced onion, add garlic powder or crushed garlic, add chilli powder for an extra kick.
• Add a dash of cream or sour cream, add jalapenos, the list is endless!

TIPS:

Drain some of the liquid, if using for tacos, as it could get a little soggy! It’s perfect over rice, potatoes, etc., that can handle some liquid.

QUESTIONS:

EQUIPMENT:

Either use two forks or a stand mixer with a flat beater attachment to shred the chicken easily. Measuring spoons are handy for the seasonings and tomato paste, as is a colander for rinsing the beans.

You can use a slow cooker, oven or a Weber BBQ for this recipe. We’ve tried it several times on each, and it works out perfectly. Cooking details above for each!

Have you tried this recipe? Please leave a star review and comment on what you thought!

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