Description
This Slow Cooker Chicken Burrito Bowl is a delicious and easy meal that is perfect for busy weeknights. Tender Mexican chicken is slow-cooked with salsa and spices, then served over rice with corn, black beans, avocado, and a drizzle of Cilantro Lime Dressing.
Ingredients
Scale
Slow Cooker Mexican Chicken
- 2–2.5 lbs skinless boneless chicken breast
- 16 oz chunky salsa
- 1/3 cup BRIANNAS Cilantro Lime Dressing + more as drizzle
- 1/2 cup chicken broth
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp 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
- 1/4 cup chopped cilantro
- 1 lime
Instructions
- Cook the Chicken: Place chicken breasts in the slow cooker and top with salsa, dressing, chicken broth, chili powder, cumin, and smoked paprika. Cook on low for 4-6 hours or high for 2-3 hours until chicken is tender.
- Assemble the Bowl: Shred the cooked chicken and serve over rice with corn, black beans, sliced avocados, chopped cilantro, and a squeeze of lime. Drizzle with additional Cilantro Lime Dressing if desired.
Notes
- You can customize this bowl by adding toppings like shredded cheese, diced tomatoes, or jalapenos.
- This recipe is great for meal prep and can be stored in the fridge for easy lunches throughout the week.
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 70 mg