Description
Slow Cooker Chicken Burrito Bowls made with tender shredded chicken, rice, beans, corn, avocado, cilantro, cheese, and drizzled with creamy cilantro lime dressing. Perfect for meal prep or feeding a crowd.
Ingredients
- 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
- 4 cups cooked rice
- 2 cups frozen sweet corn
- 1 (16 oz) can black beans, low sodium
- 3 small avocados
- 1/4 cup chopped cilantro
- 1 lime
Instructions
1. Place chicken breast, salsa, cilantro lime dressing, chicken broth, chili powder, cumin, and smoked paprika into slow cooker. Cook on high for 4 hours.
2. Shred chicken with two forks, then let it sit in the juices for 10 minutes.
3. While chicken cooks, prepare rice, heat corn and beans, chop cilantro, dice avocados, and cut lime into wedges.
4. Assemble bowls with rice, chicken, corn, black beans, and avocado.
5. Garnish with cilantro and lime wedges. Drizzle with extra cilantro lime dressing.
6. Serve warm and enjoy!
Notes
To save time, prepare rice, beans, and toppings while the chicken cooks.
Freeze shredded chicken separately for up to 2 months for quick meal prep later.
- Prep Time: 20 minutes
- Cook Time: 4 hours 10 minutes
- Category: Dinner, Meal Prep
- Method: Slow Cooker, Crockpot
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 645
- Sugar: 6 g
- Sodium: 409 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 8 g
- Protein: 56 g
- Cholesterol: 90 mg