Description
The Slow Cooker Chicken Burrito Bowl is the ultimate weeknight hack for busy families craving bold, savory southwestern flavors. This set-and-forget meal features tender, juicy shredded chicken simmered in a zesty salsa and cilantro-lime dressing, perfectly portioned over fluffy rice and hearty beans. You will love how the vibrant, fresh toppings like creamy avocado, sweet corn, and fresh lime provide a satisfying crunch that contrasts beautifully with the warm, comforting seasoned proteins. It is healthy, delicious, and entirely prep-friendly.
Ingredients
2.5 lbs Chicken breast (boneless and skinless)
16 oz Chunky salsa
1/3 cup Cilantro Lime Dressing
1/2 cup Low-sodium 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 (thawed)
16 oz Black beans (rinsed and drained)
3 Avocados (diced)
1/4 cup Fresh cilantro (chopped)
1 Lime (cut into wedges)
Instructions
Place the chicken breast into the base of the slow cooker.
Combine the chunky salsa, cilantro lime dressing, chicken broth, chili powder, cumin, and smoked paprika in a small bowl.
Pour the mixture over the chicken breasts and cover with the lid.
Cook on low for 4 to 6 hours until the chicken pulls apart easily.
Remove chicken to a cutting board, shred it thoroughly, and return to the slow cooker juices for 10 minutes.
Serve the shredded chicken over cooked rice topped with black beans, corn, fresh avocado, cilantro, and a squeeze of fresh lime juice.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Use brown rice or quinoa for a whole-grain alternative. Add extra salsa or hot sauce for more heat.
- Prep Time: 10
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican-Inspired