Slow Cooker Chicken Burrito Bowl
This Slow Cooker Chicken Burrito Bowl is a flavorful delight, combining tender shredded chicken with fresh toppings for a satisfying meal.
Equipment
- Slow cooker
- fork
- Tongs
Ingredients
- 2-2.5 lbs skinless boneless chicken breast
- 16 oz chunky salsa
- 1/3 cup BRIANNAS Cilantro Lime Dressing plus extra 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 can black beans, low sodium
- 3 small avocados
- 1/4 cup chopped cilantro
- 1 unit lime
Instructions
- Combine all ingredients in the slow cooker and cook on high for 4 hours.
- Shred the chicken after cooking and let it rest for 10 minutes to absorb the juices.
- Prepare rice, heat corn and black beans, chop cilantro, dice avocados, and cut lime into wedges.
- Layer rice, shredded chicken, corn, black beans, and diced avocados in bowls, topping with cilantro, lime wedges, and dressing.
- Serve immediately.
Notes
Use tongs and a fork to shred the chicken easily. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage. Reheat as needed. For a quicker option, pressure cook on high for 15 minutes in an Instant Pot. Substitute cauliflower rice for traditional rice if desired.