Begin by slicing the medium red onion, mincing the garlic, and finely chopping the jalapeño, ensuring to remove the seeds if you prefer less heat. Cut the green bell peppers into strips and rinse the black beans thoroughly under cold water. Gather all these fresh ingredients to create a colorful medley that will bring your Slow Cooker Chicken Burrito Bowl to life.

In your slow cooker, mix together 2 cups of salsa, ½ cup of chicken broth, 2 teaspoons of dried oregano, 1 teaspoon of ground cumin, and ½ teaspoon of cayenne or chipotle powder. Stir the mixture until well combined, creating a fragrant sauce that will enhance the flavors of your chicken and vegetables as they cook to perfection.

Place the boneless skinless chicken thighs directly into the slow cooker, ensuring they are fully submerged in the savory sauce. Sprinkle ½ teaspoon of fine salt over the chicken for an extra boost in flavor.

Gently incorporate the sliced red onion, minced garlic, chopped jalapeño, green bell peppers, and rinsed black beans into the slow cooker. If desired, stir to ensure everything is evenly distributed and coated in the flavorful sauce.

Cover the slow cooker with its lid and set it to cook on low heat for 5 to 8 hours.

Once the cooking time is complete, carefully remove the chicken from the slow cooker using tongs. Place it on a cutting board and shred it using two forks, allowing the juices to soak into the meat. Then, return the shredded chicken back to the pot, mixing it with the other ingredients.

To serve, scooping a generous portion of cilantro lime rice into each bowl, topping it with the flavorful chicken and vegetable mixture from the slow cooker. Offer a variety of toppings like sliced avocado, lime wedges, crumbled Cotija cheese, sour cream, and chopped romaine lettuce for customization.