Description
A tender chicken burrito bowl made with slow-cooked shredded chicken, zesty salsa, fluffy rice, and homemade cilantro lime dressing. Topped with avocados, tomatoes, black beans, and corn for a customizable, family-friendly meal that’s perfect for busy weeknights or meal prepping.
Ingredients
4 skinless, boneless chicken breasts (about 2 lbs)
2 cups cooked long-grain white rice
2 cups zesty salsa, mild
1 cup cilantro lime dressing (store-bought or see notes)
1 can (15 oz) black beans, drained and rinsed
1 cup thawed frozen corn kernels
2 ripe avocados, diced (for guacamole)
1 medium tomato, finely chopped
1/4 red onion, minced
1 tbsp lime juice
1/4 cup chopped fresh cilantro
1/2 tsp ground cumin
Instructions
Add chicken breasts, salsa, lime juice, and ground cumin to the slow cooker. Mix well to coat and season with salt and pepper if desired.
Cook on low for 4 hours (or high for 2-3 hours) until chicken is tender.
Meanwhile, cook rice separately and keep warm.
Once chicken is cooked, shred it directly in the slow cooker using two forks.
Mash one avocado lightly or dice both and mix to prevent browning.
Assemble bowls: Place rice at the bottom, top with shredded chicken, black beans, corn, diced tomato, guacamole, and red onion.
Drizzle with cilantro lime dressing and garnish with fresh cilantro and lime wedges.
Notes
Customize toppings with lettuce, olives, or tortilla chips for crunch.
Cilantro lime dressing can be made with mayonnaise, sour cream, lime juice, and chopped cilantro if preferred.
Use brown rice for a heartier grain.
Store leftovers in airtight containers in the fridge for up to 3 days.
Ensure salsa used is alcohol-free and no pork products are included in any components.
- Prep Time: 15
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American / Mexican-Inspired