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
