Why Make This Recipe
Slow Cooker Chicken Burrito Bowl is a fantastic meal for busy days. It offers all the delicious flavors of a burrito in a simple and easy bowl format. The slow cooker makes the chicken tender and juicy without much effort. Plus, it is a customizable dish that the whole family will love!
How to Make Slow Cooker Chicken Burrito Bowl
Ingredients
- 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
- 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
Directions
- Add all the Slow Cooker Mexican Chicken ingredients to the slow cooker.
- Set the slow cooker on high and cook for 4 hours.
- After 4 hours, shred the chicken; it should come apart really easily. Let it cook or sit for an additional 10 minutes.
- Optional: Add salt to taste if needed.
- Prepare the other ingredients: cook the rice, heat the frozen corn and black beans in the microwave, chop the cilantro, dice the avocados, and cut the lime into wedges.
- Assemble the rice bowls by adding rice, shredded chicken, corn, black beans, and diced avocados to each bowl.
- Garnish with cilantro and lime wedges.
- Drizzle with BRIANNAS Cilantro Lime Dressing. Serve and enjoy.
How to Serve Slow Cooker Chicken Burrito Bowl
Serve the burrito bowl warm and enjoy it as a filling meal. You can serve it with extra lime wedges and dressing on the side for more flavor. It is perfect for lunch or dinner and works great for meal prep as well!
How to Store Slow Cooker Chicken Burrito Bowl
If you have leftovers, store them in an airtight container in the refrigerator. The dish can last for 3-4 days. To reheat, simply microwave it until heated through.
Tips to Make Slow Cooker Chicken Burrito Bowl
- Feel free to adjust the spices to your taste. You can add more chili powder or other favorite spices.
- If you like heat, add some diced jalapeños or a dash of hot sauce.
- For a lighter option, you can use cauliflower rice instead of regular rice.
Variation
You can easily change this recipe by substituting the chicken for beef or turkey. You can also use different beans or add your favorite vegetables such as bell peppers or zucchini.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken breast. Just increase the cooking time to about 6-8 hours on low.Can I make this recipe in advance?
Yes, you can prepare it a day ahead and store everything in the slow cooker. Just turn it on the day you want to serve it.What can I add for extra toppings?
You can add cheese, sour cream, or salsa for extra flavor and texture!
Slow Cooker Chicken Burrito Bowl
Ingredients
Main Ingredients
- 2.5 lbs skinless boneless chicken breast
- 16 oz chunky salsa
- 1/3 cup BRIANNAS Cilantro Lime Dressing More for drizzling
- 1/2 cup chicken broth
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 4 cups cooked rice
- 2 cups frozen sweet corn Microwave to heat
- 1 16 oz can low sodium black beans Microwave to heat
- 3 small avocados Diced for serving
- 1/4 cup chopped cilantro For garnish
- 1 unit lime Cut into wedges for serving
Instructions
Preparation
- Add all the Slow Cooker Mexican Chicken ingredients to the slow cooker.
- Set the slow cooker on high and cook for 4 hours.
- After 4 hours, shred the chicken; it should come apart easily. Let it cook or sit for an additional 10 minutes.
- Optional: Add salt to taste if needed.
- Prepare the other ingredients: cook the rice, heat the frozen corn and black beans in the microwave, chop the cilantro, dice the avocados, and cut the lime into wedges.
Assembly
- Assemble the rice bowls by adding rice, shredded chicken, corn, black beans, and diced avocados to each bowl.
- Garnish with cilantro and lime wedges.
- Drizzle with BRIANNAS Cilantro Lime Dressing. Serve and enjoy.