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Mexican Chicken Burrito Bowls

Mexican chicken over rice in a white bowl garnished with chopped cherry tomatoes, wedges of lime and a sprig of parsley.
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An easy Mexican chicken dish that is so versatile, it’s delicious over rice with your favourite toppings, in burritos, tacos, or over tortilla chips, for an added crunch, topped with cheese!

Ingredients

Scale
  • 2 (750g) large chicken breasts
  • 420g can 4 bean mix, rinsed
  • 400g can corn, drained
  • 400g can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sweet paprika

Instructions

  1. Add chicken breasts to the slowcooker.
  2. Drain the corn and beans, then rinse the beans and pour both cans over the chicken.
  3. Add diced tomatoes over top.
  4. Add all seasonings and tomato paste to the slow cooker and roughly mix with a spoon over the chicken and place the lid on.
  5. Turn on High for 3 hours and 30 minutes. Or low for 5-6 hours. Check if cooked by pulling chicken apart with two forks, if it easily shreds its ready.
  6. Place cooked chicken on a plate and shred with two forks, then return to the slow cooker and mix the flavours together.
  7. Serve over the top of rice, with your favourite toppings.

Notes

  • Check the chicken at the three-hour mark; it is cooked if it can easily be pulled apart with two forks. 

Find it online: https://thespinningspoon.com/mexican-chicken-burrito-bowls/