Slow Cooker Chicken Burrito Bowl
A simple and customizable burrito bowl made in a slow cooker, blending tender chicken with rice, beans, corn, and fresh toppings.
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.
Notes
Feel free to adjust the spices to your taste. To make it lighter, you can use cauliflower rice instead of regular rice. Consider adding cheese, sour cream, or salsa for extra flavor and texture!