Why You’ll Love This Recipe
- Effortless Preparation: Simply add the ingredients to your slow cooker and let it work its magic, making it ideal for busy days.
- Rich, Authentic Flavors: The combination of salsa, spices, and cilantro creates a mouthwatering Mexican-inspired taste.
- Customizable: Easily adjust the toppings and sides to suit your preferences, making it versatile for various dietary needs.
- Meal Prep Friendly: Prepare ahead of time and enjoy flavorful leftovers throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 to 2.5 pounds boneless, skinless chicken breasts
- 16 ounces chunky salsa
- 1/3 cup creamy cilantro lime dressing
- 1/2 cup chicken broth
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 4 cups cooked rice
- 2 cups frozen sweet corn
- 1 (16-ounce) can low-sodium black beans
- 3 small avocados
- 1/4 cup chopped cilantro
- 1 lime
Directions
- Prepare the Slow Cooker: Place the chicken breasts in the slow cooker. Add the salsa, creamy cilantro lime dressing, chicken broth, chili powder, cumin, and smoked paprika. Stir to combine, ensuring the chicken is well-coated.
- Cook: Cover and cook on high for 4 hours.
- Shred the Chicken: Once cooked, use two forks to shred the chicken directly in the slow cooker. Let it sit for an additional 10 minutes to absorb more flavor. Taste and adjust seasoning with salt if necessary.
- Prepare Toppings: While the chicken is resting, cook the rice according to package instructions. Heat the frozen corn and black beans in the microwave or on the stovetop until warm. Dice the avocados, chop the cilantro, and cut the lime into wedges.
- Assemble the Bowls: In individual serving bowls, layer the cooked rice, shredded chicken, corn, black beans, and diced avocados. Garnish with chopped cilantro and a lime wedge. Drizzle additional creamy cilantro lime dressing over the top if desired.
Servings and Timing
- Servings: Approximately 6 servings
- Preparation Time: 20 minutes
- Cooking Time: 4 hours 10 minutes
- Total Time: 4 hours 30 minutes
Variations
- Spice Level: Adjust the heat by choosing a mild or spicy salsa, or by adding diced jalapeños.
- Protein Options: Substitute chicken with beef, pork, or a plant-based protein for a different twist.
- Grain Alternatives: Use brown rice, quinoa, or cauliflower rice to suit your dietary preferences.
- Additional Toppings: Enhance your bowl with shredded cheese, sour cream, pico de gallo, or pickled onions.
Storage/Reheating
- Storage: Store leftover chicken, rice, and toppings separately in airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat the chicken and rice in the microwave until warmed through. Assemble the bowls with reheated and fresh ingredients as desired.
- Freezing: The shredded chicken can be frozen in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.
FAQs
How can I make this recipe dairy-free?
Ensure the creamy cilantro lime dressing is dairy-free or substitute it with a dairy-free alternative.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used and may result in a juicier texture.
Is it possible to cook this on low heat?
Yes, you can cook on low for 6-8 hours instead of on high for 4 hours.
How do I prevent the avocados from browning?
Dice the avocados just before serving, or toss them in lime juice to slow the browning process.
Can I add vegetables to the slow cooker?
Yes, adding bell peppers or onions can enhance the flavor and nutritional value.
What type of salsa works best?
A chunky salsa adds texture, but you can choose your preferred type based on taste and heat level.
How can I make this meal spicier?
Add extra chili powder, cayenne pepper, or diced jalapeños to increase the heat.
Can I prepare this recipe in an Instant Pot?
Yes, use the pressure cook setting on high for about 15 minutes, then shred the chicken as directed.
What can I use instead of cilantro?
If you’re not a fan of cilantro, substitute with fresh parsley or green onions for garnish.
How do I keep the rice from getting mushy?
Cook the rice separately and add it to the bowls just before serving to maintain its texture.
Print
Slow Cooker Chicken Burrito Bowl
- Total Time: 4 hours 30 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Experience the vibrant flavors of Mexican cuisine with this Slow Cooker Chicken Burrito Bowl. Tender shredded chicken, infused with zesty spices, pairs perfectly with rice, black beans, corn, and fresh avocado. Finished with a drizzle of creamy cilantro lime dressing, this dish offers a delightful blend of textures and tastes in every bite.
Ingredients
- 2 to 2.5 pounds boneless, skinless chicken breasts
- 16 ounces chunky salsa
- 1/3 cup creamy cilantro lime dressing
- 1/2 cup chicken broth
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 4 cups cooked rice
- 2 cups frozen sweet corn
- 1 (16-ounce) can low-sodium black beans, drained and rinsed
- 3 small avocados, diced
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Prepare the Slow Cooker: Place the chicken breasts in the slow cooker. Add salsa, creamy cilantro lime dressing, chicken broth, chili powder, cumin, and smoked paprika. Stir to coat the chicken evenly.
- Cook: Cover and cook on high for 4 hours or low for 6-8 hours until the chicken is tender.
- Shred the Chicken: Use two forks to shred the cooked chicken directly in the slow cooker. Let it sit for 10 minutes to absorb the flavors. Adjust seasoning with salt if needed.
- Prepare Toppings: While the chicken rests, cook the rice according to package instructions. Heat the corn and black beans until warm. Dice the avocados, chop the cilantro, and cut the lime into wedges.
- Assemble the Bowls: In serving bowls, layer cooked rice, shredded chicken, corn, black beans, and diced avocados. Garnish with chopped cilantro and a lime wedge. Drizzle extra creamy cilantro lime dressing on top if desired.
Notes
- Adjust spice levels by using mild or spicy salsa, or adding jalapeños.
- Swap rice for quinoa, brown rice, or cauliflower rice for dietary preferences.
- Use boneless, skinless chicken thighs for a juicier texture.
- Store leftovers in separate airtight containers in the refrigerator for up to 3 days.
- Freeze shredded chicken for up to 2 months and thaw overnight in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 4 hours 10 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
