Slow Cooker Chicken Burrito Bowl
A Slow Cooker Chicken Burrito Bowl combines tender shredded chicken with rice, beans, corn, and avocado.
Ingredients
- Slow Cooker Mexican Chicken
- 2 –2.5 lbs skinless boneless chicken breasts
- 16 oz chunky salsa
- 1/3 cup halal-friendly cilantro lime dressing plus more for drizzling
- 1/2 cup chicken broth
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt to taste, if needed
- For the Burrito Bowls
- 4 cups cooked rice
- 2 cups frozen sweet corn
- 1 16 oz can low-sodium black beans, drained and rinsed
- 3 small avocados
- 1/4 cup chopped fresh cilantro
- 1 lime
Instructions
- Place the chicken breasts in the slow cooker. Add the chunky salsa, cilantro lime dressing, chicken broth, chili powder, cumin, and smoked paprika.
- Cover the slow cooker and cook on HIGH for approximately 4 hours, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Shred the chicken directly in the slow cooker using two forks. Stir it into the flavorful cooking liquid and allow it to sit and cook for another 10 minutes. Taste and add salt if necessary.
- While the chicken finishes, prepare the remaining ingredients. Cook the rice, heat the sweet corn, and warm the drained black beans. Dice the avocados, chop the cilantro, and cut the lime into wedges.
- Assemble each Slow Cooker Chicken Burrito Bowl with a layer of cooked rice followed by shredded Mexican chicken, black beans, sweet corn, and diced avocado.
- Garnish with fresh cilantro and lime wedges. Finish with an extra drizzle of cilantro lime dressing and serve warm.
Notes
For a lighter healthy chicken burrito bowl, use brown rice or cauliflower rice and adjust the amount of dressing to your preference.