Slow Cooker Chicken Burrito Bowl
Make tender salsa-seasoned chicken in the slow cooker for 4 hours.Serve it over rice with black beans, corn, avocado, cilantro, and lime.Finish with cilantro lime dressing for an easy Mexican-inspired bowl.
Ingredients
Slow Cooker Mexican Chicken
- 2 –2.5 lbs skinless boneless chicken breast
- 16 oz chunky salsa
- 1/3 cup cilantro lime dressing plus more for drizzling
- 1/2 cup chicken broth
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
For the Bowls
- 4 cups cooked rice
- 2 cups frozen sweet corn
- 1 16 oz can low-sodium black beans
- 3 small avocados
- 1/4 cup chopped cilantro
- 1 lime
Instructions
- Add the chicken breasts, chunky salsa, cilantro lime dressing, chicken broth, chili powder, cumin, and smoked paprika to a slow cooker.
- Cover and cook on high for 4 hours, or until the chicken is tender and cooked through.
- Carefully shred the chicken directly in the slow cooker using two forks.
- Let the shredded chicken cook or rest in the sauce for another 10 minutes so it can absorb more flavor. Taste and add salt if needed.
- While the chicken finishes, prepare the bowl ingredients. Cook the rice, heat the frozen corn and black beans, chop the cilantro, dice the avocados, and cut the lime into wedges.
- Build each Slow Cooker Chicken Burrito Bowl with a layer of rice followed by shredded chicken, corn, black beans, and diced avocado.
- Garnish with fresh cilantro and lime wedges.
- Drizzle with additional cilantro lime dressing and serve immediately.
Notes
For a lighter bowl, use extra vegetables and a smaller portion of rice. For a heartier meal, increase the black beans or chicken.
You can also serve the chicken mixture over lettuce instead of rice for a burrito-bowl-style salad. For extra creaminess, add a spoonful of Greek yogurt or your favorite halal-friendly cheese.
Always check packaged ingredients such as salsa, broth, and dressing if you have specific dietary requirements.