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