These Shredded Salsa Chicken Rice Bowls offer a vibrant, incredibly flavorful, and easy weeknight meal. Featuring tender, slow-cooked salsa chicken alongside fluffy cilantro lime rice, fresh black bean salsa, and sautéed fajita veggies, it’s a complete meal in one satisfying bowl.
You will discover how to create each delicious component from scratch, perfect for healthy eating and convenient meal prep.
Table of Contents
Why You’ll Love These Shredded Salsa Chicken Rice Bowls
You’ll adore this recipe for its simplicity and explosive flavors. Our Shredded Salsa Chicken Rice Bowls are designed for busy cooks and beginners alike.
- Effortless Slow Cooker Chicken: The slow cooker does most of the work, yielding incredibly tender, juicy chicken with minimal fuss.
- Flavorful & Customizable: Adjust the spice level with your choice of salsa. Each component adds a unique, delicious layer to the finished dish.
- Perfect for Meal Prep: Prepare individual components ahead of time. This makes assembling lunch or dinner bowls throughout the week incredibly quick.
- Versatile Serving Options: Enjoy these bowls as they are, or transform them into tacos, burritos, or salads for endless variety.
- Nutritious and Satisfying: Packed with lean protein, fresh vegetables, and whole grains, these bowls keep you feeling full and energized. Research from institutions like Harvard’s School of Public Health emphasizes the importance of a balanced diet including these components for overall health.
Shredded Salsa Chicken Rice Bowls
Equipment
- Bowl
- Slow cooker
- large skillet
Ingredients
Chicken & Marinade
- 1 tablespoon ground cumin
- ½ tablespoon chili powder
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- 1 lb. boneless skinless chicken breasts
- 1 lb. boneless skinless chicken thighs
- 16 oz. salsa (any kind)
Cilantro Lime Rice
- 3 cups cooked white rice
- ¼ cup chopped fresh cilantro
- 1.5 tablespoons fresh lime juice
- ¼ teaspoon sea salt
Black Bean & Corn Salad
- ½ cup sweet corn
- ½ cup black beans
- 12 oz. cherry tomatoes (halved)
- ½ red onion (minced)
- 1 tablespoon red wine vinegar
- ½ teaspoon sea salt
- 2 tablespoons fresh chopped cilantro
Sautéed Vegetables
- 1 tablespoon avocado oil
- 2 red bell peppers (sliced)
- 1 white onion (sliced)
Instructions
Slow Cooker Chicken
- Mix ground cumin, chili powder, sea salt, and garlic powder in a bowl to create a spice mixture.
- Add the chicken to the slow cooker, coat it thoroughly with the spice mixture, and then pour the salsa over the chicken.
- Cook the chicken on low for 6-8 hours or on high for 2-3 hours, until its internal temperature reaches 165ºF.
- Once cooked, remove and shred the chicken, making sure to save the liquid from the slow cooker for later use.
- Return the shredded chicken to the slow cooker, add enough reserved sauce to coat, and keep it warm.
Cilantro Lime Rice
- If using fresh rice, prepare it according to the package instructions.
- Toss the cooked rice with cilantro, lime juice, and salt, then set it aside.
Black Bean & Corn Salad
- Combine all the bean salad ingredients in a large bowl and toss them together. Set aside.
Sautéed Vegetables
- Heat one tablespoon of avocado oil in a large skillet over medium-high heat.
- Add the sliced onions and bell peppers to the skillet, season with salt, and sauté for 3-5 minutes until they are just cooked through.
Assembly
- Assemble the bowls by evenly distributing the chicken, rice, bean salad, and sautéed peppers, or store each component in separate airtight containers for meal prepping.
Notes
Ingredients for Shredded Salsa Chicken Rice Bowls
Gathering your ingredients is the first step to creating these incredible Shredded Salsa Chicken Rice Bowls. Here’s what you need for each component, ensuring a balanced and flavorful meal.
- For the Shredded Salsa Chicken:
- 1 tablespoon ground cumin
- ½ tablespoon chili powder
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- 1 lb. boneless skinless chicken breasts
- 1 lb. boneless skinless chicken thighs
- 16 oz. salsa (any preferred kind)
- For the Cilantro Lime Rice:
- 3 cups cooked white rice
- ¼ cup chopped fresh cilantro
- 1.5 tablespoons fresh lime juice
- ¼ teaspoon sea salt
- For the Black Bean Salsa:
- ½ cup sweet corn (canned or frozen)
- ½ cup black beans (canned, rinsed)
- 12 oz. cherry tomatoes (halved)
- ½ red onion (minced)
- 1 tablespoon red wine vinegar
- ½ teaspoon sea salt
- 2 tablespoons fresh chopped cilantro
- For the Sautéed Fajita Peppers & Onions:
- 1 tablespoon avocado oil
- 2 red bell peppers (sliced)
- 1 white onion (sliced)
Notes & Substitutions
Feel free to adjust the ingredients to suit your taste and pantry. Use only chicken breasts or thighs for the shredded chicken, if preferred.
Tailor the salsa intensity by choosing mild, medium, or hot varieties. For the rice, swap white rice for brown rice, quinoa, or even cauliflower rice for a lower-carb option.
Mix up the black bean salsa by adding diced avocado, or using different types of beans or tomatoes. You can also experiment with other bell pepper colors, such as green or yellow, for the sautéed veggies. These simple changes help you personalize your Shredded Salsa Chicken Rice Bowls.
Equipment Needed
Having the right tools makes preparing your Shredded Salsa Chicken Rice Bowls a breeze. You’ll need just a few common kitchen items.
- Slow cooker (Crockpot)
- Large skillet
- Mixing bowls
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Shredding forks
How to Make Shredded Salsa Chicken Rice Bowls
Follow these step-by-step instructions to create delicious Shredded Salsa Chicken Rice Bowls. Each component is simple to prepare, ensuring a satisfying meal for any home cook.
Prepare the Salsa Chicken
First, combine the ground cumin, chili powder, sea salt, and garlic powder in a small bowl. Mix these spices thoroughly.
Add the chicken breasts and thighs to the slow cooker. Season the chicken generously with the spice mixture, tossing until each piece is completely coated.
Finally, pour the entire jar of salsa evenly over the seasoned chicken. Cook the chicken on low for 6-8 hours, or on high for 2-3 hours.
The U.S. Department of Agriculture provides comprehensive guidelines for ensuring poultry is cooked safely, indicating that chicken should reach a safe minimum internal temperature of 165°F before consumption.
Once cooked, remove the chicken from the slow cooker and transfer it to a large bowl. Carefully shred the chicken using two forks. Strain the cooking liquid from the slow cooker, but save a portion for later.
Return the shredded chicken to the slow cooker, adding enough of the reserved sauce to coat it well. Keep the chicken in the slow cooker on a warm setting until ready to serve.
Make the Cilantro Lime Rice
If you are preparing fresh rice, cook it according to the package instructions. Once the rice is cooked and still warm, transfer it to a mixing bowl. Add the chopped fresh cilantro, fresh lime juice, and a pinch of sea salt. Toss all ingredients gently until the cilantro and lime are evenly distributed through the rice. Set the cilantro lime rice aside until you are ready to assemble your bowls.
Assemble the Black Bean Salsa
In a large mixing bowl, combine the sweet corn, rinsed black beans, halved cherry tomatoes, minced red onion, red wine vinegar, sea salt, and fresh chopped cilantro. Gently toss all of these ingredients together until well combined. This vibrant black bean salsa adds a refreshing burst of flavor and texture to the Shredded Salsa Chicken Rice Bowls. Set the salsa aside to allow the flavors to meld.
Sauté the Fajita Peppers & Onions
Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the sliced red bell peppers and white onion to the hot skillet. Season the vegetables with a pinch of salt. Sauté the peppers and onions for 3-5 minutes, or until they are tender-crisp. You want them cooked through but still retaining a slight bite.
Build Your Bowls
Now it’s time to assemble your delicious Shredded Salsa Chicken Rice Bowls. Evenly distribute the cilantro lime rice among 4-8 serving bowls. Top each portion of rice with a generous amount of the shredded salsa chicken. Next, add a serving of the fresh black bean salsa to each bowl. Arrange the sautéed fajita peppers and onions alongside the other components. Garnish with extra fresh cilantro or a lime wedge for an added pop of color and flavor. If you are meal prepping, store each component in separate airtight containers for easy assembly later.
Pro Tips for Perfect Shredded Salsa Chicken Rice Bowls
Achieving the best flavor and texture in your Shredded Salsa Chicken Rice Bowls is simple with these helpful tips.
- Check Internal Temperature: Always ensure the chicken reaches an internal temperature of 165°F to guarantee it’s fully cooked and safe.
- Avoid Overcooking: Cooking chicken for too long can make it dry. Monitor it closely, especially on the high setting, and remove it once tender.
- Utilize Cooking Liquid: Don’t discard all the slow cooker liquid. A little extra sauce keeps the shredded chicken moist and flavorful.
- Adjust Spice Levels: Customize the heat by choosing a mild, medium, or hot salsa based on your preference. You can also add a dash of cayenne pepper for extra kick.
- Taste and Adjust: Taste each component before assembling. This allows you to adjust salt, lime, or other seasonings to perfection.
Serving, Storage, & Variations
These Shredded Salsa Chicken Rice Bowls are incredibly versatile. You can easily adapt them for different meals or occasions.
Serving Suggestions
Elevate your bowls with a few extra toppings. Serve them with creamy avocado slices, a dollop of sour cream or plain Greek yogurt, or a sprinkle of shredded cheddar or Monterey Jack cheese. For a tangy kick, add pickled jalapeños. A final garnish of fresh cilantro or a lime wedge always brightens the dish.
Storage Instructions
For meal prepping, store each component of your Shredded Salsa Chicken Rice Bowls separately in airtight containers. Refrigerate the cooked chicken, rice, black bean salsa, and sautéed vegetables for up to 4 days. The shredded chicken freezes exceptionally well; portion it into freezer-safe bags or containers and freeze for up to 3 months. Thaw frozen chicken overnight in the refrigerator before reheating.
Variations
The shredded salsa chicken is fantastic beyond just bowls. Use it as a filling for soft tacos or hearty burritos. Transform it into cheesy quesadillas for a quick lunch. Serve the entire dish over a bed of crisp lettuce greens for a lighter, salad-style meal. You can also add extra vegetables like roasted sweet potatoes, corn, or different bean varieties to your Shredded Salsa Chicken Rice Bowls.
Nutrition Information
Enjoy these Shredded Salsa Chicken Rice Bowls knowing they offer a balanced nutritional profile.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 392 kcal |
| Carbohydrates | 42 g |
| Protein | 37 g |
| Fat | 9 g |
| Fiber | 5 g |
| Sugar | 8 g |
Please note that these nutritional values are approximate and may vary based on specific ingredient brands and preparation methods.
FAQ
Can I use frozen chicken for this recipe?
Yes, you can use frozen boneless, skinless chicken breasts or thighs. You’ll need to increase the slow cooker time by 1-2 hours on low, ensuring the chicken reaches 165°F before shredding.
How can I make the chicken spicier?
To increase the heat, choose a hot salsa. You can also add a pinch of cayenne pepper or a diced jalapeño to the slow cooker along with the salsa.
What kind of salsa works best for these Shredded Salsa Chicken Rice Bowls?
Any type of jarred salsa works well. Choose your favorite, whether it’s chunky, smooth, mild, or spicy.
Can I use a different grain instead of white rice?
Absolutely. Brown rice, quinoa, or even cauliflower rice are excellent substitutes for the cilantro lime rice. Adjust cooking times according to the package directions for your chosen grain.
How do I reheat leftovers?
Reheat individual components in the microwave or on the stovetop until warmed through. Combine them just before eating to maintain texture.
Conclusion
These Shredded Salsa Chicken Rice Bowls are a true weeknight hero, bringing incredible flavor and ease to your dinner table. With tender, slow-cooked chicken, zesty rice, fresh salsa, and vibrant veggies, they offer a delicious and satisfying experience. Simple to prepare, healthy, and incredibly versatile, this recipe is perfect for busy parents and beginner cooks alike. We encourage you to try these delicious Shredded Salsa Chicken Rice Bowls and share your delightful creations with Myriad Cooking!
