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Slow Cooker Chicken Burrito Bowl Recipe

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This Slow Cooker Chicken Burrito Bowl is a flavorful Mexican-inspired meal that combines tender shredded chicken cooked in a zesty salsa and Cilantro Lime Dressing with fluffy rice, black beans, sweet corn, creamy avocado, and fresh cilantro. Perfect for an easy crockpot dinner or meal prep, the bowl is finished with a drizzle of creamy dressing for an extra burst of flavor.

Ingredients

Slow Cooker Mexican Chicken

  • 2-2.5 lbs skinless boneless chicken breast
  • 16 oz chunky salsa
  • 1/3 cup BRIANNAS Cilantro Lime Dressing + more as drizzle
  • 1/2 cup chicken broth
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika

Other Ingredients for the Bowl

  • 4 cups cooked rice
  • 2 cups frozen sweet corn
  • 1 (16 oz) canned black beans, low sodium
  • 3 small avocados
  • 1/4 cup chopped cilantro
  • 1 lime

Instructions

  1. Cook the Chicken: Add all the slow cooker Mexican chicken ingredients—skinless boneless chicken breasts, chunky salsa, BRIANNAS Cilantro Lime Dressing, chicken broth, chili powder, cumin, and smoked paprika—into the slow cooker. Set it to high and cook for 4 hours until the chicken is tender and easily shreddable.
  2. Shred Chicken: Once cooked, shred the chicken using two forks; it should come apart effortlessly. Let it sit in the slow cooker for an additional 10 minutes to absorb more flavor. Taste and add salt if needed.
  3. Prepare Bowl Ingredients: While the chicken is cooking, prepare the sides. Cook the rice according to package instructions, heat frozen corn and black beans in the microwave until warm, chop the cilantro, dice the avocados, and cut the lime into wedges.
  4. Assemble the Bowls: Divide cooked rice evenly into bowls. Top each with shredded chicken, warmed corn, black beans, and diced avocado. Garnish with chopped cilantro and a wedge of lime on the side.
  5. Add Dressing and Serve: Drizzle each bowl with additional BRIANNAS Cilantro Lime Dressing for a creamy, zesty finish. Serve immediately and enjoy your flavorful and easy slow cooker chicken burrito bowl.

Notes

  • To save time, prepare the rice, warm the corn and black beans, chop cilantro, and dice avocados while the chicken is cooking in the slow cooker.
  • Optional: Adjust salt according to your taste after shredding the chicken depending on the saltiness of your salsa and broth.
  • Use canned black beans labeled low sodium to control the salt content in the bowl.
  • For a spicier kick, add extra chili powder or sprinkle with fresh jalapeño slices.

Find it online: https://cookedbysarah.com/slow-cooker-chicken-burrito-bowl-recipe/