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
