Slow Cooker Chicken Burrito Bowl (Printable Version)
Shredded chicken, rice, black beans, corn, and avocado all in one easy slow cooker burrito bowl.
# Ingredients List:
→ Slow Cooker Mexican Chicken
01 -
2 to 2.5 pounds skinless boneless chicken breast
02 -
16 ounces chunky salsa
03 -
1/3 cup cilantro lime dressing, plus extra for drizzling
04 -
1/2 cup chicken broth
05 -
1/2 teaspoon chili powder
06 -
1/2 teaspoon ground cumin
07 -
1/2 teaspoon smoked paprika
→ Bowl Components
08 -
4 cups cooked white rice
09 -
2 cups frozen sweet corn
10 -
16 ounces black beans, low sodium, canned and drained
11 -
3 small avocados, diced
12 -
1/4 cup fresh cilantro, chopped
13 -
1 lime, cut into wedges
# How to Make It:
01 -
Place chicken breast, salsa, cilantro lime dressing, chicken broth, chili powder, cumin, and smoked paprika in a slow cooker.
02 -
Cook on high for 4 hours, or until the chicken is fully cooked and tender.
03 -
Shred the cooked chicken directly in the slow cooker with two forks. Allow chicken to sit in the cooking juices for an additional 10 minutes to absorb flavor. Season with salt to taste if required.
04 -
While chicken is cooking, prepare rice as directed. Heat corn and black beans in the microwave until warmed through. Chop cilantro, dice avocados, and cut lime into wedges.
05 -
In each bowl, layer cooked rice, shredded chicken, sweet corn, black beans, and diced avocado. Top with chopped cilantro and lime wedges. Drizzle each bowl with additional cilantro lime dressing before serving.
# Extra Tips:
01 -
To save preparation time, complete the bowl components while the chicken cooks in the slow cooker.