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Slow Cooker Chicken Burrito Bowl

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This Slow Cooker Chicken Burrito Bowl is a hearty, easy-to-make Mexican-inspired meal made with shredded chicken slow-cooked in salsa and spices. Served over rice with black beans, corn, avocado, and a zesty cilantro lime dressing, it’s perfect for busy weeknights or healthy meal prep. Packed with protein, fiber, and customizable toppings, this burrito bowl recipe is delicious, gluten-free, and meal-prep friendly.

Ingredients

For the Slow Cooker Mexican Chicken:

2–2.5 lbs boneless skinless 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

Instructions

  • Place chicken, salsa, dressing, chicken broth, and spices in a slow cooker. Cover and cook on high for 4 hours.

  • After cooking, shred the chicken directly in the slow cooker. Let it sit for 10 more minutes to soak up flavor.

  • Meanwhile, cook rice according to package instructions.

  • Warm the corn and black beans in the microwave.

  • Dice avocados, chop cilantro, and slice the lime into wedges.

  • Assemble bowls with rice, shredded chicken, corn, beans, and avocado.

  • Garnish with cilantro and lime wedge. Drizzle extra cilantro lime dressing before serving.

Notes

  • Low-Carb Option: Use cauliflower rice.

  • Make it Spicy: Add jalapeños or hot sauce.

  • Vegetarian Option: Swap chicken for tofu or more beans.

  • Storage: Store separately in the fridge for up to 5 days.

  • Freezer: Chicken can be frozen up to 2 months.

  • Reheating: Microwave until hot; add fresh toppings after.

Find it online: https://bitezly.com/slow-cooker-chicken-burrito-bowl/