SLOW COOKER SALSA CHICKEN BURRITO BOWL
with La Mexicana Salsa
Serves: 3-4
Time: 4-6 hours
INGREDIENTS
- La Mexicana Mild, Medium, or Hot Salsa
- 1.5 – 2 lbs chicken breast
- 1 Garlic clove
- 1 head of romaine lettuce
- 1 cup white rice
- 1 Lime
- Shredded cheese
- Sour cream
- 4 Large flour tortillas
- Cilantro
- 1 tbsp vegetable oil
TOOLS
1 medium oven safe bowl
1 large oven safe bowl
Sheet pan
Slow cooker or large saucepan
DIRECTIONS
Step 1 – Start the chicken
Add chicken breasts into a slow cooker along with an entire container of La Mexicana Salsa. Add minced garlic, salt, and pepper. Stir the mixture so that all chicken is covered by the salsa and cook on low for 4-6 hours until the chicken becomes tender enough to shred with tongs.
Step 2 – Bake the Bowl
Preheat the oven to 400°F. Place a medium oven-safe bowl face down on a sheet pan. Place a large flour tortilla over the bowl and brush with vegetable oil. Place another bowl that is slightly larger on top of the tortilla creating a bowl shape. Cook white rice and fresh lime juice, zest, and chopped cilantro. Repeat to make as many tortilla bowls as you wish.
Step 3 – Finish the chicken
While the chicken is cooking, occasionally stir the chicken and ensure that the salsa sauce is covering all pieces. Once the chicken becomes tender enough, shred it while it’s in the crockpot using tongs. Optional: Place the finished shredded salsa chicken into a casserole dish and sprinkle with cheese and more salsa. Broil it in the oven for a few minutes for an extra cheesy finish!
Step 4 – Build the bowl
Add chopped romaine lettuce, cilantro lime rice, and salsa chicken to a tortilla bowl. Finish with toppings like more La Mexicana Salsa, shredded cheese, sour cream, lime, and cilantro. Enjoy!
