Slow Cooker Chicken Burrito Bowl Recipe
This Slow Cooker Chicken Burrito Bowl combines tender, flavorful Mexican-spiced chicken cooked low and slow with fresh ingredients to create a vibrant, balanced meal perfect for a hearty lunch or dinner. The chicken is infused with chili powder, cumin, smoked paprika, and layered with chunky salsa and a zesty cilantro lime dressing for a deliciously saucy bite. Served over fluffy rice with sweet corn, black beans, creamy avocado, fresh cilantro, and lime, this bowl is a satisfying and wholesome option that’s easy to prepare and perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3.5 hours (high)
- Total Time: 6 hours 10 minutes (low) or 3 hours 40 minutes (high)
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
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 (16 oz) canned black beans, low sodium, drained and rinsed
- 3 small avocados, sliced or diced
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Prepare the slow cooker chicken: Place the chicken breasts at the bottom of the slow cooker. In a separate bowl, combine chunky salsa, BRIANNAS Cilantro Lime Dressing, chicken broth, chili powder, cumin, and smoked paprika. Pour this mixture evenly over the chicken breasts ensuring they are well coated.
- Cook the chicken: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked and tender. The chicken should easily shred when pierced with a fork.
- Shred the chicken: Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the juices and sauce to absorb maximum flavor.
- Prepare the bowl components: While the chicken cooks, warm the cooked rice as desired. Heat the frozen sweet corn either by steaming or microwaving until tender. Rinse and drain the black beans thoroughly.
- Assemble the burrito bowls: Divide the cooked rice into serving bowls. Top each bowl with a portion of the shredded chicken mixture, sweet corn, and black beans.
- Add fresh toppings: Garnish each bowl with sliced or diced avocado, chopped fresh cilantro, and a squeeze of lime juice. Drizzle with additional BRIANNAS Cilantro Lime Dressing if desired for extra zest and creaminess.
- Serve: Serve immediately while warm, encouraging guests to mix all components for a flavorful, balanced bite.
Notes
- For a spicier bowl, add diced jalapeños or a pinch of cayenne pepper to the chicken mixture before cooking.
- White, brown, or cilantro-lime rice all work well as a base – choose your preference.
- Leftover burrito bowls store well in airtight containers in the refrigerator for up to 3 days.
- This recipe is easily doubled or halved depending on your serving needs.
- For a lower carb option, substitute the rice with cauliflower rice or extra vegetables.
Keywords: slow cooker chicken burrito bowl, slow cooker chicken, Mexican chicken bowl, easy chicken burrito bowl, crockpot chicken, healthy burrito bowl
Find it online: https://busyrecipe.com/slow-cooker-chicken-burrito-bowl-recipe/