Description
This Slow Cooker Chicken Burrito Bowl features tender, flavorful Mexican chicken cooked effortlessly in a slow cooker with spices, salsa, and a zesty cilantro lime dressing. Served over rice with black beans, sweet corn, fresh avocado, and a squeeze of lime, this bowl offers a delicious and wholesome meal perfect for weeknight dinners or meal prep.
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 + 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, drained and rinsed
- 3 small avocados, sliced or diced
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Prepare the Chicken: Place the chicken breasts into the slow cooker. Add chunky salsa, cilantro lime dressing, chicken broth, chili powder, cumin, and smoked paprika over the chicken. Stir gently to combine the spices and liquids around the chicken.
- Cook the Chicken: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked and tender enough to shred easily with forks.
- Shred the Chicken: Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and mix well with the remaining juices and sauce to keep it moist and flavorful.
- Prepare the Bowl Ingredients: While the chicken is cooking, prepare the other ingredients. Cook rice according to package instructions, thaw or lightly steam frozen corn, drain and rinse canned black beans, and slice or dice avocados. Chop fresh cilantro and cut lime into wedges.
- Assemble the Burrito Bowls: To serve, divide the cooked rice among bowls, top with shredded chicken, sweet corn, black beans, and avocado. Garnish with chopped cilantro and drizzle additional cilantro lime dressing over the top. Serve with lime wedges for squeezing over the bowl.
Notes
- You can substitute chicken thighs for more moist and flavorful meat.
- Use brown rice or cauliflower rice for a healthier or low-carb option.
- For extra spice, add chopped jalapeños or a splash of hot sauce to the slow cooker.
- Leftovers refrigerate well for up to 4 days and reheat in the microwave or on stovetop.
- Customize toppings with shredded cheese, sour cream, or diced tomatoes if desired.
Keywords: slow cooker chicken burrito bowl, Mexican chicken, crockpot chicken recipes, easy meal prep, healthy burrito bowl