Slow Cooker Chicken Burrito Bowl (Print-Friendly Recipe)
Slow-cooked chicken with rice, beans, corn, avocado, herbs, and creamy cilantro lime drizzle.
# Ingredients List:
→ Slow Cooker Chicken
01 -
2 to 2 1/2 pounds skinless, boneless chicken breasts
02 -
16 ounces chunky salsa
03 -
1/3 cup BRIANNAS Cilantro Lime Dressing, plus extra for serving
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 or brown rice
09 -
2 cups frozen sweet corn
10 -
16 ounces canned black beans, low sodium, drained and rinsed
11 -
3 small avocados, diced
12 -
1/4 cup chopped fresh cilantro
13 -
1 lime, cut into wedges
# How to Make It:
01 -
Place chicken breasts, salsa, Cilantro Lime Dressing, chicken broth, chili powder, cumin, and smoked paprika into the slow cooker.
02 -
Cover and cook on high for 4 hours, until chicken is cooked through and tender.
03 -
Shred chicken directly in the slow cooker with two forks and let it sit in the cooking juices for 10 minutes. Season with salt if needed.
04 -
While the chicken cooks, cook rice. Heat corn and black beans in the microwave until warmed through. Dice avocados, chop cilantro, and cut lime into wedges.
05 -
Divide rice, shredded chicken, corn, black beans, and avocado among serving bowls. Garnish with cilantro and lime wedges. Drizzle with additional Cilantro Lime Dressing.
06 -
Serve immediately and enjoy.
# Extra Information:
01 -
Prepare bowl ingredients while the chicken is cooking to save time.