Description
This Slow Cooker Chicken Burrito Bowl is a set-it-and-forget-it dinner loaded with bold Mexican flavors. Perfect for busy weeknights or meal prep, it features juicy shredded chicken, fresh toppings, and a zesty cilantro lime dressing—all layered over fluffy rice for a cozy, satisfying meal.
Ingredients
For the Slow Cooker Mexican Chicken:
2–2.5 lbs skinless boneless chicken breast
16 oz chunky salsa
1/3 cup BRIANNAS Cilantro Lime Dressing (plus more to drizzle)
1/2 cup chicken broth
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp smoked paprika
For the Bowl:
4 cups cooked rice
2 cups frozen sweet corn
1 (16 oz) can low-sodium black beans
3 small avocados, diced
1/4 cup chopped cilantro
1 lime, cut into wedges
Instructions
Add all chicken ingredients to the slow cooker. Cook on high for 4 hours.
Shred the chicken with two forks and let it sit in the juices for another 10 minutes.
While the chicken finishes, cook rice, microwave the corn and black beans, and prep your toppings (dice avocados, chop cilantro, cut lime).
Assemble the bowls with rice, chicken, corn, beans, avocado, and cilantro.
Drizzle with extra BRIANNAS Cilantro Lime Dressing and serve with lime wedges.
Notes
Start prepping toppings while the chicken cooks to save time.
Add jalapeños or hot sauce if you like extra heat.
Store each ingredient separately for up to 4 days to keep everything fresh.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 490 kcal
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 8 g
- Protein: 34 g
- Cholesterol: 75 mg