Delicious Slow Cooker Chicken Burrito Bowl

Why You’ll Love This Recipe

• Effortless Cooking: Let your slow cooker do the work, making this dish perfect for busy schedules.

• Flavor-Packed: The combination of spices and creamy dressing ensures every bite is bursting with flavor.

• Customizable: Easily adjust toppings and ingredients to suit your preferences.

• Great for Meal Prep: Prepare ahead of time and enjoy throughout the week.

• Family-Friendly: A dish that both kids and adults will enjoy.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts

• Chicken broth

• Chunky salsa

• Smoked paprika

• Ground cumin

• Chili powder

• Creamy cilantro lime dressing

• Cooked rice (white or brown)

• Black beans

• Corn kernels

• Avocado, diced

• Shredded cheese

• Fresh cilantro, chopped

• Lime wedges

Directions

1. Place the chicken breasts in the slow cooker.

2. Add chicken broth, salsa, smoked paprika, cumin, chili powder, and a generous drizzle of the cilantro lime dressing.

3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.

4. Once cooked, remove the chicken and shred it using two forks.

5. Return the shredded chicken to the slow cooker and mix well with the juices.

6. To assemble the bowls, start with a base of cooked rice, then add the shredded chicken, black beans, corn, diced avocado, shredded cheese, and chopped cilantro.

7. Drizzle with additional cilantro lime dressing and serve with lime wedges on the side.

Servings and timing

• Servings: 6

• Prep Time: 20 minutes

• Cook Time: 4 hours 10 minutes

• Total Time: 4 hours 30 minutes

Variations

• Protein Swap: Use boneless, skinless chicken thighs for a juicier texture.

• Vegetarian Option: Replace chicken with tofu or additional beans.

• Spice Level: Adjust the amount of chili powder or add jalapeños for extra heat.

• Grain Base: Substitute rice with quinoa or cauliflower rice for a low-carb option.

• Toppings: Customize with sour cream, pico de gallo, or pickled onions.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezing: Freeze the shredded chicken mixture separately for up to 3 months. Thaw overnight in the refrigerator before reheating.

• Reheating: Warm in the microwave or on the stovetop until heated through. Add a splash of water or broth if needed to maintain moisture.

FAQs

How can I make this dish spicier?

Add extra chili powder, diced jalapeños, or a splash of hot sauce to increase the heat level.

Can I use frozen chicken?

It's recommended to thaw chicken before placing it in the slow cooker to ensure even cooking and food safety.

What type of salsa works best?

Chunky salsa adds texture, but you can use your favorite variety, whether it's mild, medium, or hot.

Is it necessary to use the cilantro lime dressing?

While the dressing adds a creamy, tangy flavor, you can substitute with sour cream mixed with lime juice and chopped cilantro.

Can I prepare this dish ahead of time?

Yes, you can cook the chicken mixture in advance and store it in the refrigerator. Assemble the bowls when ready to serve.

What other toppings can I add?

Consider adding diced tomatoes, sliced olives, jalapeños, or crushed tortilla chips for added flavor and texture.

How do I make this dish dairy-free?

Omit the cheese and use a dairy-free dressing or sauce alternative.

Can I cook this on the stovetop?

Yes, simmer the chicken mixture in a large pot over low heat until the chicken is cooked through and tender.

What's the best way to shred the chicken?

Use two forks to pull the chicken apart, or use a hand mixer on low speed for quicker shredding.

How can I make this dish more filling?

Add additional beans, rice, or include a side of tortillas to make the meal more substantial.

Conclusion

This Slow Cooker Chicken Burrito Bowl is a versatile and flavorful meal that's easy to prepare and perfect for any occasion. Whether you're feeding a family, meal prepping for the week, or hosting a gathering, this dish is sure to impress. Customize it with your favorite toppings and enjoy a delicious, homemade burrito bowl anytime.

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Slow Cooker Chicken Burrito Bowl

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This Slow Cooker Chicken Burrito Bowl is a flavorful, Mexican-inspired dish featuring tender shredded chicken, rice, black beans, corn, avocado, and a creamy cilantro lime dressing, perfect for busy weeknights or meal prep.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 4 hours 10 minutes
• Total Time: 4 hours 30 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Slow Cooker
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

2 lbs boneless, skinless chicken breasts

1 cup chicken broth

1 cup chunky salsa

1 tsp smoked paprika

1 tsp ground cumin

1 tsp chili powder

½ cup creamy cilantro lime dressing, plus more for drizzling

3 cups cooked rice (white or brown)

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, canned, or frozen)

1 avocado, diced

1 cup shredded cheese

¼ cup fresh cilantro, chopped

1 lime, cut into wedges

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Instructions

1. Place the chicken breasts in the slow cooker.
2. Add chicken broth, salsa, smoked paprika, cumin, chili powder, and a drizzle of cilantro lime dressing.
3. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
4. Remove chicken and shred using two forks.
5. Return shredded chicken to the slow cooker and mix with juices.
6. Assemble bowls with a base of cooked rice.
7. Top with shredded chicken, black beans, corn, diced avocado, shredded cheese, and chopped cilantro.
8. Drizzle with more cilantro lime dressing and serve with lime wedges.

Notes

• Use chicken thighs for a juicier texture.
• Substitute rice with quinoa or cauliflower rice for a low-carb option.
• Store leftovers in an airtight container for up to 4 days.
• Freeze the chicken mixture for up to 3 months.
• Reheat with a splash of water or broth to maintain moisture.

Nutrition

• Serving Size: 1 bowl
• Calories: 520
• Sugar: 4g
• Sodium: 720mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 8g
• Protein: 40g
• Cholesterol: 95mg