Print

Slow Cooker Chicken Burrito Bowl Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

Ingredients

Slow Cooker Mexican Chicken:

2 to 2.5 lbs skinless boneless chicken breasts

16 oz chunky salsa

1/3 cup BRIANNAS Cilantro Lime Dressing (plus extra for drizzling)

1/2 cup chicken broth

1/2 tsp chili powder

1/2 tsp cumin

1/2 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

1/4 cup chopped cilantro

1 lime

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.

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