Slow Cooker Chicken Burrito Bowl
A delicious and easy meal featuring tender chicken, flavorful spices, and fresh ingredients, perfect for busy days and customizable for everyone at the table.
Ingredients
For the Chicken
- 2-2.5 lbs skinless boneless chicken breast
- 16 oz chunky salsa
- 1/3 cup BRIANNAS Cilantro Lime Dressing plus more as drizzle
- 1/2 cup chicken broth
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
For the Bowls
- 4 cups cooked rice
- 2 cups frozen sweet corn
- 1 16oz can black beans, low sodium
- 3 small avocados
- 1/4 cup chopped cilantro
- 1 lime lime
Instructions
Preparation
- Add all Slow Cooker Chicken Burrito Bowl ingredients to the slow cooker.
- Set on high and cook for 4 hours.
- Shred the chicken and let it cook/sit for an additional 10 minutes.
- Optional: Add salt to taste if needed.
Cooking Prep
- 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.
Serving
- Assemble 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
Store any leftovers in an airtight container in the refrigerator for about 3-4 days. For longer storage, consider freezing the cooked chicken and components in portions. Adjust the spices according to taste, and consider adding cheese or jalapeños for extra flavor.