Crockpot Mexican Chicken Bowls
This Crockpot Mexican Chicken Bowl is a delicious and easy meal perfect for busy days. Packed with tender chicken, black beans, corn, and vibrant spices, it’s topped with melted cheddar cheese and fresh avocado. Serve it over rice for a satisfying dish that the whole family will love.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Total Time: 370 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 bell pepper, diced
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup shredded cheddar cheese
- 1 teaspoon cumin
- 1 (15-ounce) can diced tomatoes with green chilies
- 2 cups cooked rice (white or brown)
- 1 (15-ounce) can corn, drained
- 1 small red onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 (15-ounce) can black beans, rinsed and drained
- 1 teaspoon paprika
- 1 cup salsa
- Salt and pepper, to taste
- 1 avocado, sliced
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Instructions
- In your crockpot, add the diced red onion, bell pepper, black beans, corn, diced tomatoes with green chilies, and salsa.
- Season with chili powder, cumin, garlic powder, paprika, salt, and pepper. Mix well. Place the chicken breasts on top of the mixture.
- Cover and cook on low for 6-8 hours or on high for 4-6 hours, until the chicken is tender and cooked through.
- Remove the chicken from the crockpot and shred using two forks. Return the shredded chicken to the crockpot and stir to combine with the other ingredients.
- Just before serving, sprinkle shredded cheddar cheese over the chicken mixture and let it melt.
- Divide the cooked rice among four bowls. Top each with the chicken mixture, avocado slices, and fresh cilantro. Squeeze lime juice over the top.
Nutrition
- Calories: 540
- Sugar: 8g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 90mg