Slow Cooker Chicken Burrito Bowl (Print-Friendly Version)
Tender slow-cooked chicken with rice, beans, corn, avocado, and cilantro lime dressing in one bowl.
# What You’ll Need to Make This:
→ Slow Cooker Mexican Chicken
01 -
900–1130 grams skinless boneless chicken breast
02 -
450 grams chunky salsa
03 -
80 millilitres BRIANNAS Cilantro Lime Dressing, plus extra for drizzling
04 -
120 millilitres chicken broth
05 -
0.5 teaspoon chili powder
06 -
0.5 teaspoon ground cumin
07 -
0.5 teaspoon smoked paprika
→ Bowl Assembly
08 -
4 cups cooked white rice
09 -
2 cups frozen sweet corn
10 -
1 can (450 grams) low sodium black beans, drained and rinsed
11 -
3 small avocados, diced
12 -
60 millilitres chopped fresh cilantro
13 -
1 lime, cut into wedges
# How to Prepare:
01 -
Place chicken breasts, salsa, cilantro lime dressing, chicken broth, chili powder, cumin, and smoked paprika into the slow cooker.
02 -
Set the slow cooker to high and cook for 4 hours until the chicken is fully cooked and tender.
03 -
Shred the cooked chicken directly in the slow cooker using two forks, then allow it to sit in the juices for an additional 10 minutes. Season with salt if desired.
04 -
While the chicken cooks, prepare other components: cook rice, warm corn and black beans in the microwave, dice avocados, chop cilantro, and slice lime into wedges.
05 -
Layer rice, shredded chicken, corn, black beans, and diced avocado in serving bowls. Garnish with chopped cilantro and lime wedges, then drizzle with extra cilantro lime dressing.
06 -
Serve immediately and enjoy while warm.
# Extra Tips:
01 -
Begin dicing vegetables and preparing toppings while the chicken is cooking to streamline meal assembly.