Description
This slow cooker chicken burrito bowl features tender shredded chicken in a smoky sauce served over rice with beans, corn, and a zesty cilantro-lime drizzle. It is an easy, flavorful weeknight meal perfect for meal prepping.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 ½ cups chunky salsa
- ½ cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- 2 tablespoons lime juice
- 2 tablespoons chopped cilantro
- 4 cups cooked rice (white, brown, or cilantro-lime rice)
- 1 ½ cups frozen or canned corn, drained
- 1 (15 oz) can black beans, drained and rinsed
- 2 avocados, diced
- 1 cup cherry tomatoes, halved
- ¼ cup chopped cilantro
- Lime wedges for serving
- ¼ cup plain Greek yogurt or sour cream (Optional Drizzle)
- 2 tablespoons lime juice (Optional Drizzle)
- 1 tablespoon finely chopped cilantro (Optional Drizzle)
- Pinch of salt (Optional Drizzle)
Instructions
- Place chicken, salsa, broth, chili powder, cumin, paprika, lime juice, and cilantro into the slow cooker. Stir to coat evenly.
- Cover and cook on high for 4 hours or low for 6–7 hours, until the chicken is tender and easily shredded.
- Remove chicken and shred with two forks. Return to the slow cooker, stir into the juices, and let sit for 10 minutes to soak up flavor.
- While the chicken finishes, cook rice and heat corn and beans in the microwave or on the stovetop. Chop the avocado, tomatoes, and cilantro.
- Divide rice among serving bowls. Top with shredded chicken, corn, beans, avocado, and tomatoes.
- Whisk yogurt (or sour cream) with lime juice, cilantro, and salt for the drizzle. Drizzle over each bowl.
- Garnish with extra cilantro and lime wedges. Serve warm.
Notes
- Cook chicken to an internal temperature of 165°F for safety.
- Leftovers can be refrigerated for up to 4 days.
- Leftovers can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican Inspired