Description
This Slow Cooker Chicken Burrito Bowl is a flavorful and easy-to-make meal featuring tender Mexican-spiced chicken cooked low and slow, paired with a hearty base of rice, sweet corn, black beans, creamy avocado, fresh cilantro, and tangy lime. Drizzled with zesty Cilantro Lime Dressing, it’s perfect for a nutritious and satisfying dinner that comes together effortlessly with minimal prep.
Ingredients
Units
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
- 3 small avocados
- 1/4 cup chopped cilantro
- 1 lime
Instructions
- Cook Chicken: Add the skinless boneless chicken breasts, chunky salsa, BRIANNAS Cilantro Lime Dressing, chicken broth, chili powder, cumin, and smoked paprika into the slow cooker. Set the cooker to high and cook for 4 hours until the chicken is tender and thoroughly cooked.
- Shred Chicken: Remove the chicken breasts and shred them using two forks; the chicken should pull apart easily. Return shredded chicken to the slow cooker and allow it to sit and cook for an additional 10 minutes to absorb flavors. Optionally, add salt to taste if needed.
- Prepare Bowl Ingredients: While the chicken is cooking, prepare the other bowl ingredients. Cook the rice according to package instructions. Heat frozen sweet corn and canned black beans in the microwave until warm. Dice the avocados, chop the cilantro, and cut the lime into wedges.
- Assemble Bowls: To assemble each burrito bowl, start with a base of cooked rice, top with shredded chicken, then add warm corn and black beans. Add diced avocados and garnish with chopped cilantro and lime wedges. Drizzle additional BRIANNAS Cilantro Lime Dressing over the bowl for extra flavor.
- Serve: Serve immediately and enjoy a delicious, homey, and satisfying chicken burrito bowl meal perfect for any day of the week.
Notes
- Start preparing the rice, corn, beans, and chopping cilantro and avocado while the chicken cooks to save time.
- You can substitute cilantro lime dressing with a homemade or store-bought alternative if desired.
- Adjust seasoning and salt according to taste preferences after shredding the chicken.
- For a lower carb option, substitute rice with cauliflower rice or additional greens.
- The bowl can be served warm or at room temperature.
Nutrition
- Serving Size: 1 bowl (approx. 1/6th of recipe)
- Calories: 430 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 75 mg
