If you've been reading this blog, you know that I am a huge Chipotle fan. And it's all Doc's fault. Last April he took me there, and one salty-lime chip dipped in guacamole later, I was sold. Signed, sealed, delivered.
While I could literally eat my weight in chips and guac, I try to round out my meal with a chicken burrito bowl. I love the combination of flavors--cilantro lime rice, black beans, chicken, pico de gallo, cheese, and sour cream (and sometimes the corn salsa too). Doc tops his with romaine, but I tend to leave the green to the guac.
As much as I would love to eat at Chipotle once or twice a week, that's probably not the best idea (um...confession...I have done that...many times). Remedy for incessant Chipotle cravings? Make it at home! In order to do so, the slow cooker and I got reacquainted last week and what was the result? Perfectly seasoned, tasty Mexican chicken that helped create a burrito bowl in my very own kitchen.
You can make a burrito bowl fake-out like me, or you can use this flavorful chicken a number of other ways: tacos, nachos, quesadillas, tortilla soup, enchiladas, etc.
Slow Cooker Mexican Chicken
slightly adapted from Tasty Kitchen
1 envelope taco seasoning
8 boneless, skinless chicken thighs (or 6 boneless chicken breasts)
1 16-ounce jar of salsa (I used Chi-Chi's original recipe salsa)
- Put everything into the slow cooker and stir to blend the seasoning with the salsa.
- Cook on high for 4-6 hours or on low for 6-8 hours. When finished, the chicken should shred easily when stirred with a fork. Yes, it's that easy.
Slow cooker Mexican chicken
Brown rice seasoned with fresh lime juice and chopped cilantro
Black beans (add cumin and chili powder to taste)
Cheese (Mexican blend, cheddar, whatever you like)
Avocado (inordinate amounts work best for me)
Fresh cilantro, roughly chopped
- Arrange ingredients as you wish.
- Eat with a fork or chips.
- Go back for seconds.