Print

Slow Cooker Chicken Burrito Bowl Recipe

Slow Cooker Chicken Burrito Bowl Recipe
Print Recipe

★★★★★

5.2 from 21 reviews

This Slow Cooker Chicken Burrito Bowl is a flavorful and easy-to-make meal featuring tender, spiced chicken cooked to perfection in a slow cooker with a zesty cilantro lime dressing. Paired with fluffy rice, sweet corn, black beans, creamy avocado, fresh cilantro, and lime wedges, this bowl offers a balanced and satisfying Mexican-inspired dish 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
  • 3 small avocados
  • 1/4 cup chopped cilantro
  • 1 lime, cut into wedges

Instructions

  1. Prepare the Slow Cooker Mexican Chicken: Add the chicken breasts, chunky salsa, BRIANNAS Cilantro Lime Dressing, chicken broth, chili powder, cumin, and smoked paprika into the slow cooker. Stir gently to combine the spices and liquids around the chicken.
  2. Cook the Chicken: Set the slow cooker on high and cook for 4 hours. The chicken should become tender and easily shredded by the end of the cooking time.
  3. Shred the Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and let it cook or sit for an additional 10 minutes to absorb more flavor. Taste and add salt if needed, though it may already be well-seasoned.
  4. Prepare the Remaining Ingredients: While the chicken is finishing, cook the rice according to package directions. Heat the frozen corn and black beans in the microwave until warm. Dice the avocados, chop the cilantro, and cut the lime into wedges for garnish.
  5. Assemble the Burrito Bowls: In individual bowls, layer cooked rice, shredded chicken, warm corn, and black beans. Top with diced avocado and sprinkle chopped cilantro. Add a wedge of lime on the side and drizzle extra BRIANNAS Cilantro Lime Dressing over the top for added flavor.
  6. Serve and Enjoy: Serve the burrito bowls immediately while warm, encouraging guests to squeeze lime juice over their bowls before eating.

Notes

  • Use white or brown rice for the base according to preference. Brown rice adds more fiber.
  • For less sodium, rinse canned black beans before heating.
  • If you don’t have BRIANNAS Cilantro Lime Dressing, substitute with a mixture of fresh lime juice, chopped cilantro, olive oil, and a pinch of salt.
  • Customize toppings like shredded cheese, sour cream, or jalapeños if desired.
  • This recipe is great for meal prepping and can be stored in airtight containers in the fridge for up to 4 days.

Nutrition

Keywords: Slow Cooker, Chicken Burrito Bowl, Mexican Chicken, Healthy Dinner, Meal Prep, Easy Crockpot Recipe

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