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Slow Cooker Mexican Chicken Burrito Bowl with Rice, Black Beans, Corn, Avocado, and Cilantro Lime Dressing Recipe

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3.9 from 7 reviews

This Slow Cooker Chicken Burrito Bowl is a flavorful Mexican-inspired dish featuring tender, juicy chicken cooked in a crockpot with salsa and spices. Combined with rice, black beans, corn, avocado, cilantro, and a creamy, zesty cilantro lime dressing, this meal is easy to prepare, perfect for meal prep, and packed with vibrant flavors.

  • Total Time: 4 hours 30 minutes
  • Yield: 6 servings

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
  • 3 small avocados
  • 1/4 cup chopped cilantro
  • 1 lime

Instructions

  1. Prepare the Slow Cooker Chicken: Add all Slow Cooker Mexican Chicken ingredients—chicken breasts, chunky salsa, cilantro lime dressing, chicken broth, chili powder, cumin, and smoked paprika—into the slow cooker. Set it on high and cook for 4 hours until the chicken is tender and shreds easily.
  2. Shred the Chicken: After cooking, shred the chicken inside the slow cooker using two forks. Allow it to cook or sit in the slow cooker for an additional 10 minutes to absorb more flavors. Optionally, add salt to taste if desired.
  3. Prepare the Bowl Ingredients: While the chicken cooks, prepare the other components. Cook the rice according to package instructions. Heat the frozen sweet corn and canned black beans in the microwave until warm. Chop the cilantro, dice the avocados, and cut the lime into wedges for garnish.
  4. Assemble the Burrito Bowls: In each serving bowl, layer cooked rice, shredded chicken, heated corn, and black beans. Top with diced avocado and sprinkle chopped cilantro. Garnish with lime wedges and drizzle with additional BRIANNAS Cilantro Lime Dressing for a creamy, zesty finish.
  5. Serve and Enjoy: Serve the assembled burrito bowls immediately, savoring the blend of warm, hearty, and fresh flavors.

Notes

  • To save time, start preparing the rice, corn, beans, and chopping herbs while the chicken cooks in the slow cooker.
  • Adjust seasoning according to taste; the salsa and dressing provide good flavor, but additional salt or spices can be added if desired.
  • Leftovers can be stored in airtight containers in the refrigerator for up to 3-4 days and are great for meal prep.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 4 hours 10 minutes
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Mexican
  • Diet: Low Fat

Find it online: https://recipeteach.com/slow-cooker-mexican-chicken-burrito-bowl-with-rice-black-beans-corn-avocado-and-cilantro-lime-dressing-recipe/