Slow Cooker Chicken Burrito Bowl
A delicious and easy-to-make Slow Cooker Chicken Burrito Bowl featuring tender chicken, flavorful salsa, and fresh toppings, perfect for busy days.
Ingredients
Chicken and Cooking Ingredients
- 2 to 2.5 lbs skinless boneless chicken breast
- 16 oz chunky salsa Use low-sodium for better control over saltiness.
- 1/3 cup BRIANNAS Cilantro Lime Dressing plus more as drizzle Additional for garnishing.
- 1/2 cup chicken broth
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
Toppings and Sides
- 4 cups cooked rice Base for the bowl.
- 2 cups frozen sweet corn Heated prior to serving.
- 1 can black beans, low sodium 16 oz can.
- 3 small avocados Diced for topping.
- 1/4 cup chopped cilantro For garnish.
- 1 whole lime Cut into wedges for serving.
Instructions
Cooking the Chicken
- Add all Slow Cooker Mexican Chicken ingredients to the slow cooker.
- Set on high and cook for 4 hours.
- Shred the chicken; it should come apart easily. Let it cook for another 10 minutes.
- Optionally, add salt to taste if needed.
Preparing the Toppings
- Prepare the other ingredients: cook rice, heat up frozen corn and black beans in the microwave, chop cilantro, dice avocados, and cut lime into wedges.
Assembling the Bowls
- Assemble rice bowls by adding rice, 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
Customize the toppings based on preference, like adding cheese or sour cream. For more heat, add jalapeños or diced peppers to the slow cooker.