Slow Cooker Chicken Burrito Bowl
A delicious Slow Cooker Chicken Burrito Bowl with rice, beans, corn, and a creamy dressing.
Equipment
- Slow Cooker
Ingredients
Slow Cooker Mexican Chicken
- 2-2.5 lbs skinless boneless chicken breast
- 16 oz chunky salsa
- ⅓ cup BRIANNAS Cilantro Lime Dressing more as drizzle
- ½ cup chicken broth
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
Other ingredients for the bowl
- 4 cups cooked rice
- 2 cups frozen sweet corn
- 1 16oz canned black beans, low sodium
- 3 small avocados
- ¼ cup chopped cilantro
- 1 lime
Instructions
Preparation and Cooking
- Add all Slow Cooker Mexican Chicken ingredients to slow cooker. Set on high and cook for 4 hours.
- Shred chicken (it should come apart really easily!) and let it cook/sit for 10 more minutes. Optional: Add salt to taste if needed.
- Prepare the other ingredients - cook rice, heat up frozen corn and black beans in the microwave, chop cilantro, dice avocados, cut lime into wedges.
- Assemble rice bowls by adding rice, chicken, corn, black beans, and diced avocados to each bowl. Garnish with cilantro and lime wedges. Drizzle with BRIANNAS Cilantro Lime Dressing.
- Serve and enjoy!
Notes
To save time, start preparing the other ingredients while waiting for chicken to cook!
Nutrition
Serving: 1bowlCalories: 645kcalCarbohydrates: 64gProtein: 56gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 409mgPotassium: 1077mgFiber: 8gSugar: 6g
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