Description
Looking for an easy dinner recipe? Try this delicious Slow Cooker Chicken Burrito Bowl! Discover a flavorful meal ready with minimal effort. Try it today!
Ingredients
Scale
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 as drizzle
- 1/2 cup chicken broth
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
Other ingredients for the bowl:
- 4 cups cooked rice
- 2 cups frozen sweet corn
- 1 16 oz canned black beans, low sodium
- 3 small avocados
- 1/4 cup chopped cilantro
- 1 lime
Instructions
- Step 1: Add all “Slow Cooker Mexican Chicken” ingredients to slow cooker. Set on high and cook for 4 hours.
- Step 2: Shred chicken (it should come apart really easily!) and let it cook/sit for 10 more minutes. Optional: Add salt to taste if needed (mine was just right without additional salt but this may vary!)
- Step 3: Prepare the other ingredients – cook rice, heat up frozen corn and black beans in the microwave, chop cilantro, dice avocados, cut lime into wedges. (See Note 1)
- Step 4: Assemble rice bowls by adding rice, chicken, corn, black beans, and diced avocados to each bowl. Garnish with cilantro and lime wedges. Drizzle with BRIANNAS Cilantro Lime Dressing.
- Step 5: Serve and enjoy!
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg