Chipotle Chicken Bowls (The Summer Meal Prep You’ll Crave All Week)

If there’s one thing I can’t get enough of in the summer, it’s a flavor-packed meal prep bowl — and this Chipotle Chicken Bowl recipe is the queen of them all.

I made this last week using the chipotle chicken from the prepped proteins section of my cookbook (you can find the full slow cooker recipe on page 41!), and I knew after the first bite it needed a permanent spot in the summer rotation. It’s smoky, creamy, tangy, sweet, and just the right amount of spicy — basically, everything you want in a bowl. Even better? It holds up amazing in the fridge, so it’s perfect for 4-day lunch or dinner prep.

 Why You’ll Love These Bowls

Let’s talk about layers of flavor:

• Smoky chipotle chicken that slow cooks into juicy, shreddable perfection.

• Crisp coleslaw mix that adds crunch and freshness.

• A super easy peach salsa that’s sweet, spicy, and makes the whole bowl feel extra summery.

• And the star: chipotle aioli (page 23 in the cookbook!) for the perfect drizzle of creamy heat.

You can totally mix and match the elements — swap white rice for brown or cauliflower rice, or toss the whole thing on a bed of greens. I kept mine simple with steamed rice, slaw, salsa, and that aioli, and it was chef’s kiss.

 Step-by-Step Breakdown

1. Cook your chipotle chicken in the crockpot. It’s hands-off and low-stress — set it and forget it while you move on to the rest.

2. Make your peach salsa (just 5 ingredients!). Dice everything up and toss it in a bowl with lime juice. It’s bright, juicy, and takes 5 minutes max.

3. Steam your rice, prep your chipotle aioli, and you’re already 90% done.

4. Once the chicken’s cooked and shredded, assemble the bowls however you like:

   → 6 oz chicken + 1/2 cup rice + 2 cups coleslaw mix + 1/3 cup peach salsa + 1 serving chipotle aioli.

5. Store in meal prep containers for up to 4 days. (I recommend storing the aioli separately if you want to keep things fresh.)