Slow Cooker Chicken Burrito Bowl Recipe

Why You’ll Love This Recipe

• Effortless Preparation: Simply add all ingredients to the slow cooker and let it work its magic.

• Customizable: Tailor your bowl with a variety of toppings like avocado, cheese, cilantro, and more.

• Meal Prep Friendly: This recipe yields multiple servings, perfect for leftovers or preparing meals ahead of time.

Ingredients

Slow Cooker Mexican Chicken

• 2 to 2.5 lbs skinless boneless chicken breasts

• 16 oz chunky salsa

• ⅓ cup BRIANNAS Cilantro Lime Dressing (plus extra for drizzling)

• ½ cup chicken broth

• ½ teaspoon chili powder

• ½ teaspoon cumin

• ½ teaspoon smoked paprika

Bowl Components

• 4 cups cooked rice

• 2 cups frozen sweet corn

• 1 (16 oz) can low-sodium black beans

• 3 small avocados

• ¼ cup chopped cilantro

• 1 lime

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

Directions

1. Prepare the Chicken: Place the chicken breasts in the slow cooker.

2. Add Sauces and Spices: Pour the salsa, Cilantro Lime Dressing, chicken broth, chili powder, cumin, and smoked paprika over the chicken.

3. Cook: Cover and cook on high for 4 hours, or until the chicken is fully cooked and easily shreds.

4. Shred the Chicken: Remove the chicken from the slow cooker, shred it using two forks, and return it to the cooker. Let it sit for 10 minutes to absorb the flavors.

5. Prepare the Bowl Components: While the chicken is cooking, prepare the rice according to package instructions, heat the corn and black beans, chop the cilantro, dice the avocados, and cut the lime into wedges.

6. Assemble the Bowls: Serve the shredded chicken over rice and top with corn, black beans, avocado, cilantro, and a squeeze of lime. Drizzle with additional Cilantro Lime Dressing if desired.

Servings and Timing

• Servings: 6

• Prep Time: 20 minutes

• Cook Time: 4 hours

• Total Time: 4 hours 20 minutes

Variations

• Vegetarian Option: Replace the chicken with tofu or a plant-based protein.

• Seafood Twist: Use shrimp or fish instead of chicken, adjusting cooking times as necessary.

• Whole Grains: Serve over brown rice, quinoa, or another whole grain for added fiber.

• Extra Veggies: Incorporate sautéed bell peppers, onions, or zucchini for more texture and flavor.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the microwave or on the stovetop until warmed through.

FAQs

1. Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts. Adjust the initial cooking time to 4-5 hours on high or 8-10 hours on low.

2. Can I add rice directly to the slow cooker?

It's best to cook the rice separately to prevent it from becoming mushy.

3. Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Always check labels to ensure products are certified gluten-free.

4. Can I make this ahead of time?

Yes, you can prepare the chicken and toppings in advance and assemble the bowls when ready to serve.

5. How can I make this spicier?

Add diced jalapeños, cayenne pepper, or use spicy salsa to increase the heat.

6. Can I use brown rice instead of white rice?

Yes, brown rice is a great alternative and adds more fiber.

7. How do I prevent the rice from sticking to the slow cooker?

Cooking the rice separately is recommended to ensure the best texture.

8. Can I use canned corn instead of frozen?

Yes, canned corn works well; just drain and rinse before using.

9. How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F (74°C) and shred easily with a fork.

10. Can I freeze the leftovers?

Yes, freeze in an airtight container for up to 2 months. Thaw and reheat thoroughly before serving.

Conclusion

This Slow Cooker Chicken Burrito Bowl offers a delicious and customizable meal with minimal effort. The tender, flavorful chicken pairs perfectly with a variety of toppings, making it a family favorite. Enjoy the convenience of the slow cooker and the satisfaction of a hearty, homemade meal.

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Slow Cooker Chicken Burrito Bowl Recipe

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This Slow Cooker Chicken Burrito Bowl is a hassle-free, flavorful dish packed with tender shredded chicken, spices, and a variety of customizable toppings. Perfect for busy weeknights or meal prep, this recipe offers the ultimate in convenience while delivering bold Mexican-inspired flavors. Enjoy it with rice, beans, corn, and fresh avocado, all topped with Cilantro Lime Dressing. A versatile and crowd-pleasing meal!

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

Ingredients

Slow Cooker Mexican Chicken:

2 to 2.5 lbs skinless boneless chicken breasts

16 oz chunky salsa

⅓ cup BRIANNAS Cilantro Lime Dressing (plus extra for drizzling)

½ cup chicken broth

½ tsp chili powder

½ tsp cumin

½ tsp smoked paprika

Bowl Components:

4 cups cooked rice

2 cups frozen sweet corn

1 (16 oz) can low-sodium black beans

3 small avocados

¼ cup chopped cilantro

1 lime

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Instructions

• Prepare the Chicken: Place the chicken breasts in the slow cooker.

• Add Sauces and Spices: Pour the salsa, Cilantro Lime Dressing, chicken broth, chili powder, cumin, and smoked paprika over the chicken.

• Cook: Cover and cook on high for 4 hours, or until the chicken is fully cooked and easily shreds.

• Shred the Chicken: Remove the chicken from the slow cooker, shred it using two forks, and return it to the cooker. Let it sit for 10 minutes to absorb the flavors.

• Prepare the Bowl Components: While the chicken is cooking, prepare the rice according to package instructions, heat the corn and black beans, chop the cilantro, dice the avocados, and cut the lime into wedges.

• Assemble the Bowls: Serve the shredded chicken over rice and top with corn, black beans, avocado, cilantro, and a squeeze of lime. Drizzle with additional Cilantro Lime Dressing if desired.

Notes

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the microwave or on the stovetop until warmed through.

• Freezing: Freeze leftovers in an airtight container for up to 2 months. Thaw and reheat thoroughly before serving.