These cowboy caviar barbecue chicken bowls have been a weekly summer staple at my household. A balance of crunchy romaine, black beans, corn and other salad mixings, topped with a drizzle of barbecue and ranch to balance it all out. It’s hearty, savory and a touch sweet! This dish is perfect for meal prep, weeknight dinners, or a crowd-pleasing lunch.
What is cowboy caviar?
Cowboy caviar (sometimes called Texas caviar) is a chunky salad or dip made from a fresh mixture of beans, corn, diced onion, tomato, cilantro and a quick vinaigrette dressing. There are many variations to this mixture, but I like to finish it off with a vinaigrette of red wine vinegar, cumin, and olive oil. You will definitely have leftover cowboy caviar from this recipe, but it’s delicious to eat with tortilla chips or as a standalone side dish!
Equipment needed for cowboy caviar barbecue chicken bowls
Here’s what you need to make this recipe:
- Slow cooker – Optional. I prefer to slow cook chicken breasts to make them easily shreddable. If you don’t have one, just roast the chicken in the oven and shred with forks.
- Saucepan – to prepare our quinoa!
- Cutting board and knife
Ingredients for cowboy caviar barbecue chicken bowls
Here’s what you should add to your grocery list:
- 2 large chicken breasts – or a pound’s worth.
- apple cider vinegar – I like to add a dash of this to the slow cooker with the chicken
- barbecue sauce of your choice – I used the Carolina Gold sauce from Trader Joe’s, and I highly recommend it. It’s tangy, like honey mustard.
- Canned corn – one can
- Canned black beans – one can
- cherry tomatoes – preferably fresh! You can use red or yellow.
- Red onion – for the cowboy caviar. I also like to pickle some for a topping!
- cilantro – you could also sub parsley if you think cilantro tastes too soapy.
- quinoa – I used white quinoa, but feel free to use whatever. Couscous would also pair well with this dish.
- romaine – for your base. Kale, spinach or arugula are great as well.
- Sharp cheddar – for serving.
- red wine vinegar – or just use apple cider vinegar again.
- avocados – for serving.
- olive oil
- cumin, salt and pepper
- ranch dressing of your choice – for serving. I used Trader Joe’s Buttermilk ranch.
Slow Cooker Barbecue Chicken Tips
Some quick things to keep in mind when prepping the chicken:
- Don’t skip the vinegar – the apple cider vinegar adds tang that balances the sweetness of the sauce and tenderizes the chicken.
- Avoid overcooking – don’t exceed 4 hours of the slow cooker on high heat. If you leave it for too long, it will dry out.
- Shred the chicken in the pot – this will ensure that the chicken soaks up every bit of moisture and flavor.
How to make cowboy caviar barbecue chicken bowls
Let’s make it together!
Step 1
Prepare the chicken. In a slow cooker, add the chicken breasts, apple cider vinegar and the barbecue sauce. Add 2 tbsp of water. Cover the pot and let the chicken cook on high for 3-4 hours. Using two forks, shred the chicken in the pot. Add more barbecue sauce if desired and mix.
Step 2
Cook the quinoa. In a saucepan, add 1 cup of water and ½ cup of quinoa. Place the pan over high heat and bring to a boil. Then reduce the heat to a simmer and cover the saucepan with a lid for 15 minutes, until the water is fully absorbed. Set aside.
Step 3
Make the cowboy caviar. In a large bowl, mix together the corn, beans, tomatoes, cilantro and red onion. Add in the cumin, red wine vinegar, olive oil, salt and pepper. Stir together.
Step 4
Assemble! Place quinoa in the bottom of the bowl and top with chopped romaine. Add the chicken and a few spoonfuls of cowboy caviar. Top with avocado, cheese, and pickled red onions. Drizzle with barbecue sauce or ranch for dressing.
Storage and reheating
It’s best to keep the components separated. Keep the cowboy caviar in a container in the fridge for 2-3 days. The flavors will continue to intensify but it may soften overtime. It tastes great cold.
Keep the couscous and chicken in separate containers as well. Chop the romaine right before consumption for maximum freshness.
Other recipes to try
If you liked these cowboy caviar barbecue chicken bowls, try these other recipes:
Hot Honey Chicken Bowls (Sweetgreen copy cat)
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Cowboy Caviar Barbecue Chicken Bowls
Equipment
- 1 slow cooker optional
- 1 saucepan to cook quinoa
- 1 cutting board
- 1 sharp knife
Ingredients
For the barbecue chicken
- 2 large chicken breasts (1 pound)
- 2 tbsp apple cider vinegar
- ¼ cup barbecue sauce of choice plus more, if preferred
For the cowboy caviar
- 1 can yellow corn drained, 15 oz
- 1 can black beans drained, 15 oz
- 1 cup cherry tomatoes halved
- ¼ cup red onion diced
- ¼ cup cilantro chopped
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- 2 tsp cumin powder
- pinch of salt and pepper
For the salads
- ½ cup cooked quinoa
- 1 lb romaine roughly chopped
- ½ cup sharp cheddar grated
- 1 avocado for serving
- pickled red onions for serving
- extra barbecue sauce for serving
- ranch dressing for serving
Instructions
- Prepare the chicken. In a slow cooker, add the chicken breasts, apple cider vinegar and the barbecue sauce. Add 2 tbsp of water. Cover the pot and let the chicken cook on high for 3-4 hours.2 large chicken breasts, 2 tbsp apple cider vinegar, ¼ cup barbecue sauce of choice
- Using two forks, shred the chicken in the pot. Add more barbecue sauce if desired and mix.
- Cook the quinoa. In a saucepan, add 1 cup of water and ½ cup of quinoa. Place the pan over high heat and bring to a boil. Then reduce the heat to a simmer and cover the pan with a lid for 15 minutes, until the water is fully absorbed. Set aside.½ cup cooked quinoa
- Make the cowboy caviar. In a large bowl, mix together the corn, beans, tomatoes, cilantro and red onion. Add in the cumin, red wine vinegar, olive oil, salt and pepper. Stir together.1 can yellow corn, 1 can black beans, 1 cup cherry tomatoes, ¼ cup red onion, ¼ cup cilantro, 2 tbsp red wine vinegar, 3 tbsp olive oil, 2 tsp cumin powder, pinch of salt and pepper
- Assemble! Place quinoa in the bottom of the bowl and top with chopped romaine. Add the chicken and a few spoonfuls of cowboy caviar. Top with avocado, cheese, and pickled red onions. Drizzle with barbecue sauce or ranch for dressing.1 lb romaine, ½ cup sharp cheddar, 1 avocado, pickled red onions, extra barbecue sauce, ranch dressing
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