Prep Time: 20 mins | Cook Time: 4 hrs 10 mins | Servings: 6 people
This Chicken Burrito Bowl is another easy recipe you can make using your slow cooker. A bowl of Mexican-inspired dishes that’s excellent for meal prep, as well. Chicken, rice, black beans, corn, avocado, cilantro, cheese combined in one bowl and drizzled with a lusciously creamy and zesty Cilantro Lime Dressing. If you love Mexican cuisine, I am pretty sure you’ll love this Slow Cooker Chicken Burrito Bowl.
This chicken burrito bowl is seriously satisfying, perfect for busy nights and meal prep. It’s a family-approved meal that you can easily make all year round using your trusty slow cooker. And who does not love a dish that cooks itself?
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Ingredients
Slow Cooker Mexican Chicken:
2-2.5 pounds skinless boneless chicken breast
16 ounces chunky salsa
1/3 c. BRIANNAS Cilantro Lime Dressing + more as a drizzle
1/2 c. chicken broth
1/2 teaspoon chilli powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Other ingredients for the bowl:
4 c. cooked rice
2 c. frozen sweet corn
1 16-ounces canned black beans, low sodium
3 small avocados
1/4 c. chopped cilantro
1 lime
How to make Slow Cooker Chicken Burrito Bowl
Step 1: To a slow cooker, add the slow cooker Mexican chicken ingredients. Put the lid on and set it to high for 4 hours.
Step 2: After 4 hours, shred the chicken and allow it to cook for another 10 minutes. If desired, add salt to taste.
Step 3: Following the package directions, cook the rice. In the microwave, heat the frozen corn and black beans. Then, chop the cilantro, dice the avocados, and cut the lime into wedges.
Step 4: To each bowl, assemble the rice, chicken, corn, black beans, and diced avocados. Lastly, drizzle with BRIANNAS Cilantro Lime Dressing. Enjoy!
Note:
You can prepare the rest of the ingredients/steps while waiting for the chicken to cook. This saves time.
Nutrition Facts:
Calories: 645kcal | Carbohydrates: 64g | Protein: 56g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 90mg | Sodium: 409mg | Potassium: 1077mg | Fiber: 8g | Sugar: 6g
Ingredients
- Slow Cooker Mexican Chicken:
- 2-2.5 pounds skinless boneless chicken breast
- 16 ounces chunky salsa
- 1/3 c. BRIANNAS Cilantro Lime Dressing + more as a drizzle
- 1/2 c. chicken broth
- 1/2 teaspoon chilli powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Other ingredients for the bowl:
- 4 c. cooked rice
- 2 c. frozen sweet corn
- 1 16-ounces canned black beans, low sodium
- 3 small avocados
- 1/4 c. chopped cilantro
- 1 lime
Instructions
Step 1: To a slow cooker, add the slow cooker Mexican chicken ingredients. Put the lid on and set it to high for 4 hours.
Step 2: After 4 hours, shred the chicken and allow it to cook for another 10 minutes. If desired, add salt to taste.
Step 3: Following the package directions, cook the rice. In the microwave, heat the frozen corn and black beans. Then, chop the cilantro, dice the avocados, and cut the lime into wedges.
Step 4: To each bowl, assemble the rice, chicken, corn, black beans, and diced avocados. Lastly, drizzle with BRIANNAS Cilantro Lime Dressing. Enjoy!
Notes
You can prepare the rest of the ingredients/steps while waiting for the chicken to cook. This saves time.
