Description
This Slow Cooker Chicken Burrito Bowl combines tender, flavorful Mexican-style shredded chicken with fresh and vibrant ingredients like black beans, sweet corn, and avocado, all layered over fluffy rice. Slow-cooked to perfection with a zesty blend of spices and tangy cilantro lime dressing, this dish is ideal for an easy, healthy, and delicious meal that comes together effortlessly.
Ingredients
Scale
Slow Cooker Mexican Chicken
- 2–2.5 lbs skinless boneless chicken breast
- 16 oz chunky salsa
- 1/3 cup BRIANNAS Cilantro Lime Dressing plus more for drizzling
- 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, drained and rinsed
- 3 small avocados, sliced
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Prepare the Slow Cooker Chicken: In the slow cooker, place the chicken breasts. Add chunky salsa, BRIANNAS Cilantro Lime Dressing, chicken broth, chili powder, cumin, and smoked paprika. Stir gently to combine and coat the chicken evenly with the mixture.
- Cook the Chicken: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender enough to shred easily.
- Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the juices to keep it moist and flavorful.
- Prepare the Bowl Ingredients: Heat the cooked rice, thaw the frozen sweet corn, and rinse the canned black beans. Slice the avocados, chop the cilantro, and cut the lime into wedges for serving.
- Assemble the Burrito Bowls: Divide the rice evenly among bowls. Top each bowl with shredded chicken, sweet corn, black beans, sliced avocado, and chopped cilantro. Drizzle additional BRIANNAS Cilantro Lime Dressing over the top for extra flavor.
- Serve: Squeeze fresh lime juice over each bowl before serving to enhance the brightness and add a zesty finish.
Notes
- You can substitute chicken thighs if preferred for juicier meat.
- To make this meal low sodium, use low-sodium salsa and beans and avoid adding extra salt.
- Leftovers keep well in the refrigerator for up to 3 days and are great for meal prep.
- To add heat, consider topping with sliced jalapeños or a drizzle of hot sauce.
- For a lower-carb option, serve over cauliflower rice instead of regular rice.
Keywords: slow cooker chicken, chicken burrito bowl, Mexican chicken, slow cooker recipe, easy dinner, healthy burrito bowl, shredded chicken recipe