Slow Cooker Chicken Burrito Bowl

Slow Cooker Chicken Burrito Bowl

from joyousapron.com
270 min
6 servings

Mexican-inspired slow cooker chicken bowl combined with rice, black beans, corn, avocado, cilantro, cheese, and drizzled with a creamy and zesty Cilantro Lime Dressing. Easy and delicious crockpot meal and meal prep.

Ingredients

  • 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
  • 4 cups cooked rice
  • 2 cups frozen sweet corn
  • 1 16oz canned black beans, low sodium
  • 3 small avocados
  • 1/4 cup chopped cilantro
  • 1 lime

Directions

  1. 1

    Add all "Slow Cooker Mexican Chicken" ingredients to slow cooker. Set on high and cook for 4 hours.

  2. 2

    Shred chicken (it should come apart really easily!) and let it cook/sit for 10 more minutes. Optional: Add salt to taste if needed (mine was just right without additional salt but this may vary!)

  3. 3

    Prepare the other ingredients - cook rice, heat up frozen corn and black beans in the microwave, chop cilantro, dice avocados, cut lime into wedges. (See Note 1)

  4. 4

    Assemble rice bowls by adding rice, chicken, corn, black beans, and diced avocados to each bowl. Garnish with cilantro and lime wedges. Drizzle with BRIANNAS Cilantro Lime Dressing.

  5. 5

    Serve and enjoy!