Description
Enjoy a flavorful Slow Cooker Chicken Burrito Bowl. This easy recipe features tender shredded chicken, rice, corn, black beans, and avocado. Perfect for a simple weeknight meal or meal prep.
Ingredients
- 2–2.5 lbs skinless boneless chicken breast
- 16 oz chunky salsa
- 1/3 cup BRIANNAS Cilantro Lime Dressing
- 1/2 cup chicken broth
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 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
- Extra BRIANNAS Cilantro Lime Dressing for drizzle
Instructions
- Combine chicken breast, salsa, 1/3 cup cilantro lime dressing, chicken broth, chili powder, cumin, and smoked paprika in a slow cooker.
- Cook on high for 4 hours, or until chicken is tender and falls apart easily.
- Shred the chicken in the slow cooker juices. Let it rest for 10 minutes. Taste and add salt if needed.
- Prepare the other bowl ingredients: cook rice, heat corn and black beans, chop cilantro, dice avocados, and cut the lime into wedges.
- Assemble the bowls by starting with cooked rice, then adding shredded chicken, corn, black beans, and diced avocado.
- Garnish with chopped cilantro and lime wedges. Drizzle with extra cilantro lime dressing.
Notes
- Ensure chicken is cooked through before shredding.
- Adjust seasoning to your preference.
- Feel free to add other favorite burrito bowl toppings like shredded cheese or sour cream.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American