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Slow Cooker Mexican Chicken Bowls - Easy, Flavorful, and Meal-Prep Friendly

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts (or thighs)
  • 1 cup low-sodium chicken broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can corn, drained (or 1.5 cups frozen corn)
  • 1 (14.5-ounce) can diced tomatoes with green chiles (like Rotel)
  • 1 cup salsa (mild, medium, or hot—your choice)
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Juice of 1 lime, plus extra lime wedges for serving
  • Cooked rice or quinoa, for serving
  • Optional toppings: sliced avocado, diced tomatoes, shredded lettuce, chopped cilantro, jalapeño slices, shredded cheese, sour cream or Greek yogurt, hot sauce

Method
 

  1. Prep the base: Add broth, black beans, corn, diced tomatoes with chiles, salsa, onion, and garlic to the slow cooker. Stir to combine.
  2. Season the chicken: In a small bowl, mix chili powder, cumin, smoked paprika, oregano, salt, and pepper. Rub this spice mix over the chicken.
  3. Layer and cook: Nestle the seasoned chicken into the mixture in the slow cooker. Cover and cook on Low for 5–6 hours or High for 2.5–3.5 hours, until the chicken is very tender and easily shreds.
  4. Shred and finish: Transfer the chicken to a cutting board and shred with two forks. Return it to the slow cooker, stir in the lime juice, and taste. Add more salt or lime as needed.
  5. Build your bowls: Spoon rice or quinoa into bowls. Top with the chicken mixture and your favorite toppings—think avocado, cilantro, cheese, and a squeeze of lime.
  6. Optional thickening: If the mixture seems too soupy, leave the lid off and cook on High for 15–20 minutes to reduce slightly, or stir in a handful of shredded cheese to bind.