Slow Cooker Chicken Burrito Bowl

Why You’ll Love This Recipe

• Effortless Cooking: Let the slow cooker do the work while you go about your day.

• Flavor-Packed: The chicken is infused with spices and salsa for a rich, savory taste.

• Customizable: Easily adjust toppings to suit your preferences.

• Meal Prep Friendly: Makes multiple servings, ideal for leftovers.

• Nutritious: Packed with protein, fiber, and healthy fats.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Slow Cooker Mexican Chicken:

• 2-2.5 lbs skinless boneless chicken breast

• 16 oz chunky salsa

• 1/3 cup BRIANNAS Cilantro Lime Dressing (plus more for drizzling)

• 1/2 cup chicken broth

• 1/2 tsp chili powder

• 1/2 tsp cumin

• 1/2 tsp smoked paprika

For the Burrito Bowl:

• 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, cut into wedges

Directions

1. Place all the “Slow Cooker Mexican Chicken” ingredients into the slow cooker. Cover and cook on high for 4 hours.

2. After cooking, shred the chicken directly in the slow cooker and let it sit for an additional 10 minutes.

3. While the chicken is cooking, prepare the rice according to package instructions.

4. Heat the frozen corn and black beans in the microwave until warmed through.

5. Dice the avocados, chop the cilantro, and cut the lime into wedges.

6. Assemble each bowl by layering rice, shredded chicken, corn, black beans, and diced avocado.

7. Garnish with chopped cilantro and a lime wedge. Drizzle with additional cilantro lime dressing before serving.

Servings and Timing

• Servings: 6

• Prep Time: 20 minutes

• Cook Time: 4 hours 10 minutes

Variations

• Low-Carb Option: Substitute rice with cauliflower rice.

• Spicier Version: Add diced jalapeños or a dash of hot sauce.

• Vegetarian Twist: Replace chicken with tofu or additional beans.

• Different Grains: Use quinoa or brown rice instead of white rice.

Storage/Reheating

• Refrigerator: Store components separately in airtight containers for up to 5 days.

• Freezer: Freeze the shredded chicken for up to 2 months. Thaw in the refrigerator before reheating.

• Reheating: Warm the chicken, rice, corn, and beans in the microwave until heated through. Add fresh toppings before serving.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used and will provide a juicier texture.

Is it possible to make this recipe in an Instant Pot?

Yes, cook the chicken on high pressure for 15 minutes, then shred and proceed with the recipe.

Can I prepare this recipe ahead of time?

Absolutely, it’s great for meal prep. Store components separately and assemble when ready to eat.

What can I use instead of BRIANNAS Cilantro Lime Dressing?

You can use any cilantro lime dressing or make your own with fresh cilantro, lime juice, olive oil, and a touch of honey.

How can I make this dish dairy-free?

Ensure that the cilantro lime dressing used is dairy-free, or make a homemade version without dairy.

Is this recipe gluten-free?

Yes, as long as all ingredients used are certified gluten-free.

Can I add cheese to this burrito bowl?

Certainly, shredded cheddar or Monterey Jack cheese would be a delicious addition.

What other toppings can I add?

Consider adding sour cream, diced tomatoes, jalapeños, or shredded lettuce for extra flavor and texture.

How do I prevent the avocados from browning?

Add avocados just before serving and sprinkle with lime juice to slow browning.

Can I use canned corn instead of frozen?

Yes, just drain and rinse the canned corn before heating.

Conclusion

This Slow Cooker Chicken Burrito Bowl is a versatile and flavorful meal that’s easy to prepare and perfect for any occasion. Whether you’re meal prepping for the week or feeding a family, this dish is sure to satisfy.