Chicken Fajita Bowls
These black bean or chicken fajita bowls pile the proteins with charred peppers and onions over rice with guacamole. It’s an easy healthy dinner idea everyone in my family loves!
- Prep Time: 5 minutes
- Crockpot Cook Time: 5 to 6 hours
- Cook Time: 25 minutes
- Total Time: 0 hours
- Yield: 4 servings (with leftover chicken) 1x
- Category: Dinner
- Method: Crockpot, Slow Cooker
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Mediterranean Diet
Ingredients
Scale
For the Crockpot Salsa Chicken
- 4 boneless skinless chicken breasts (about 2 pounds)
- ¾ teaspoon kosher salt
- 1 teaspoon each garlic powder, onion powder, cumin, and smoked paprika
- 16 ounces (about 2 cups) tomato salsa
For the Quick Black Beans (use 1x for chicken bowl [optional], or 2x for vegan bowl)
- 1 15-ounce cans black beans
- 1 garlic clove
- 1 tablespoon olive oil
- ¼ teaspoon cumin
- Scant ½ teaspoon kosher salt
- Freshly ground black pepper
For the Bowls
- 1 cup white rice (or brown rice or quinoa)
- 3 bell peppers, sliced into thin strips
- 1 medium red onion, sliced into thin strips
- 3 garlic cloves, peeled and smashed
- 2 tablespoons olive oil
- 2 teaspoons cumin
- 1 teaspoon each chili powder, garlic powder, and smoked paprika
- ½ teaspoon kosher salt
- Guacamole
- Pico de gallo (optional)
- Fresh cilantro, for garnish
- Lime wedges, for garnish
- Pickled Red Onions (made in advance)
Instructions
- Make the chicken (or go to Air Fryer Chicken Thighs or Pan Seared Chicken): In a slow cooker, mix the salsa with the spices and kosher salt. Add the chicken and toss to coat, then cover with the lid. Cook on Low for 5 to 6 hours, until the chicken is tender and cooked through and the internal temperature measured with a food thermometer is at least 180°F. Once cooked, set the slow cooker to Warm. Shred the chicken using two forks or a potato masher. Taste and add additional salt as needed (all salsa brands vary). Store leftovers in an airtight container with some of the cooking liquid for up to 3 days in the refrigerator.
- Start the rice: Rinse the rice and shake it dry. Place 1¾ cup water in a pot and bring to a boil. Add the rice and ¼ teaspoon salt, bring back to a boil, then reduce the heat to low and cover. Simmer for 12 to 15 minutes, until the water is completely absorbed (test by pulling back the rice with a fork). Remove from the heat, cover and rest for 10 minutes.
- Make the fajita vegetables: Prepare the vegetables as noted in the ingredients list. Place the vegetables in a bowl and toss with 2 tablespoons of the olive oil and the spices. Heat a large, heavy skillet over medium-high heat. Add the vegetables and sauté for about 15 minutes, stirring occasionally, until tender and lightly charred. Add additional salt to taste. Remove and discard the garlic cloves before serving.
- Make the quick black beans (if using): Drain the beans, but don’t rinse them. Mince the garlic. In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 30 seconds to 1 minute, until fragrant but not yet browned. Add the beans, cumin, kosher salt, and several grinds of black pepper. Cook for 2 minutes, until warmed through. Taste and add additional salt if desired. (Store leftovers refrigerated for 2 to 3 days.)
- Assemble the bowls: Add the rice to each bowl and top with the fajita vegetables and the chicken or black beans. Finish with guacamole, pico de gallo, cilantro, and pickled red onions. Leftovers last up to 3 days refrigerated (store the components separately).
Notes
Faster chicken methods: Try my Air Fryer Chicken Thighs or Pan Seared Chicken.
Doubling the chicken: For serving a crowd, doubling the chicken recipe works well in the slow cooker and makes about 8 cups shredded chicken (8 servings).
To cook the chicken on High: Cook on High for 2 to 3 hours instead of Low for 5 to 6 hours.
Find it online: https://www.acouplecooks.com/fajita-bowls-chicken/