Why You’ll Love This Recipe
- Effortless Cooking: Simply add the ingredients to your slow cooker and let it do the work.
- Flavorful and Tender Chicken: The chicken is cooked with salsa, spices, and cilantro lime dressing, resulting in a juicy and flavorful protein.
- Customizable Bowls: Mix and match toppings like avocado, cheese, and lime to suit your taste.
- Meal Prep Friendly: Makes at least 6 servings, providing leftovers for lunches or dinners.
- Nutritious and Satisfying: Packed with protein, fiber, and healthy fats for a balanced meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Slow Cooker Mexican Chicken
- 2–2.5 lbs skinless boneless chicken breast
- 16 oz chunky salsa
- 1/3 cup BRIANNAS Cilantro Lime Dressing (plus more for drizzling)
- 1/2 cup chicken broth
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
For the Burrito Bowls
- 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, cut into wedges
Directions
- Cook the Chicken: Place all the “Slow Cooker Mexican Chicken” ingredients into your slow cooker. Set it to high and cook for 4 hours.
- Shred the Chicken: After 4 hours, shred the chicken directly in the slow cooker using two forks. Let it cook for an additional 10 minutes. Season with salt if needed.
- Prepare the Toppings: While the chicken is cooking, prepare the rice, heat the corn and black beans, dice the avocados, chop the cilantro, and cut the lime into wedges.
- Assemble the Bowls: In each bowl, add a base of rice, then top with shredded chicken, corn, black beans, and diced avocado. Garnish with chopped cilantro and a lime wedge. Drizzle with additional cilantro lime dressing.
- Serve: Enjoy immediately while warm.
Servings and Timing
- Servings: 6 people
- Prep Time: 20 minutes
- Cook Time: 4 hours 10 minutes
- Total Time: 4 hours 30 minutes
Variations
- Low-Carb Option: Substitute cauliflower rice for regular rice.
- Spicier Version: Add diced jalapeños or use a spicier salsa.
- Vegetarian Twist: Replace chicken with tofu or a plant-based meat alternative and adjust cooking time accordingly.
- Different Dressings: Try using a chipotle ranch or avocado lime dressing for a new flavor profile.
Storage/Reheating
- Refrigerator: Store components separately in airtight containers for up to 5 days.
- Freezer: Freeze the shredded chicken in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: Warm the chicken, rice, corn, and beans in the microwave or on the stovetop. Add fresh toppings like avocado and cilantro after reheating.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used and will result in a juicier texture. Adjust cooking time as needed.
Is there a substitute for BRIANNAS Cilantro Lime Dressing?
You can use any cilantro lime dressing of your choice or make a homemade version.
Can I make this recipe in an Instant Pot?
Yes, cook the chicken on high pressure for 15 minutes, then shred and proceed with the recipe.
How can I make this dish dairy-free?
Ensure that the dressing used is dairy-free and omit any cheese toppings.
What type of rice works best?
Both white and brown rice work well. For a healthier option, use brown rice or quinoa.
Can I add other vegetables?
Absolutely! Bell peppers, onions, or zucchini can be added for extra nutrition.
How do I prevent the avocados from browning?
Add avocados just before serving and drizzle with lime juice to slow browning.
Is this recipe gluten-free?
Yes, as long as all ingredients used are certified gluten-free.
Can I prepare this meal ahead of time?
Yes, cook the chicken and prepare the toppings in advance. Assemble the bowls when ready to eat.
What can I serve with these burrito bowls?
Serve with tortilla chips, salsa, or a side salad for a complete meal.
Print
Slow Cooker Chicken Burrito
- Total Time: 4 hours 30 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Slow Cooker Chicken Burrito Bowl is a flavorful and customizable meal packed with tender shredded chicken, rice, black beans, and corn, all topped with creamy cilantro lime dressing. Perfect for busy weeknights or meal prep, this Mexican-inspired crockpot recipe is easy, nutritious, and incredibly satisfying.
Ingredients
For the Slow Cooker Mexican Chicken:
2–2.5 lbs skinless boneless chicken breast
16 oz chunky salsa
1/3 cup BRIANNAS Cilantro Lime Dressing (plus more for drizzling)
1/2 cup chicken broth
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp smoked paprika
For the Burrito Bowls:
4 cups cooked rice
2 cups frozen sweet corn
1 (16 oz) can low-sodium black beans, drained and rinsed
3 small avocados, diced
1/4 cup chopped cilantro
1 lime, cut into wedges
Instructions
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Cook the Chicken: Add all slow cooker chicken ingredients to the crockpot. Cover and cook on high for 4 hours.
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Shred the Chicken: Shred the cooked chicken in the slow cooker with two forks. Let it simmer for another 10 minutes.
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Prep the Toppings: While the chicken finishes, prepare rice, warm the corn and beans, chop cilantro, dice avocado, and cut lime.
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Assemble the Bowls: Add rice to each bowl and top with shredded chicken, corn, black beans, and avocado. Garnish with cilantro and a lime wedge.
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Drizzle and Serve: Finish with extra cilantro lime dressing. Serve warm.
Notes
Use cauliflower rice for a low-carb option.
Add jalapeños or spicy salsa for extra heat.
Swap in tofu or plant-based protein for a vegetarian version.
Dressings like chipotle ranch or avocado lime also pair well.
Store chicken and toppings separately for best results when prepping ahead.
To prevent browning, add avocado just before serving and toss with lime juice.
- Prep Time: 20 minutes
- Cook Time: 4 hours 10 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
