Save
This slow cooker chicken burrito bowl is my answer for stress-free weeknight dinners that everyone at the table loves. With juicy chicken, bright corn, creamy avocado, and a zesty cilantro lime drizzle, you get all the best flavors of your favorite burrito place but made at home in one pot. Perfect for meal prep or easy family gatherings.
I first made this when I was juggling a million things at once and needed dinner to basically make itself. Now it is a weekly repeat because my family devours it without complaints.
Ingredients
- Boneless skinless chicken breast: good source of lean protein and shreds beautifully after slow cooking Look for plump pieces without a strong odor for quality
- Chunky salsa: brings a punch of tomato flavor and seasoning Choose a jar with real chunks and low added sugar if possible
- Cilantro Lime Dressing: creamy tangy brightens up every bite I go for the BRIANNAS brand for its fresh taste
- Chicken broth: adds moisture and helps infuse flavor Use low sodium so you can control the seasoning
- Chili powder: deep earthiness and mild heat Adds warmth without being overly spicy
- Cumin: gives the dish that classic Mexican-inspired aroma and taste Make sure your cumin is fresh for the best flavor
- Smoked paprika: adds a little smokiness and color Spanish smoked paprika is excellent here
- Cooked rice: makes the base of the bowl I like fluffy long grain or jasmine for the best texture
- Frozen sweet corn: pops of color and sweetness Makes assembly super fast
- Canned black beans: mild creamy texture Low sodium is best so you control the salt
- Avocado: creamy element and healthy fats Pick slightly soft avocados that yield to gentle pressure
- Chopped cilantro: for a burst of freshness Use fresh bunches without yellow leaves
- Lime: adds zing and brightness Always use fresh limes for juicing or wedges
Step-by-Step Instructions
- Prepare and Combine Ingredients:
- Add chicken breast salsa cilantro lime dressing chicken broth chili powder cumin and smoked paprika to your slow cooker. Cover and set to high. Allow to cook for four hours. This slow gentle simmer lets all the flavors meld into the chicken keeping it juicy while building bold flavor.
- Shred the Chicken:
- Once the chicken is cooked through remove the breasts using tongs and shred using two forks. Return the shredded chicken to the slow cooker and let it soak up the juices for at least ten minutes. Taste and adjust seasoning with salt if needed.
- Prep the Bowl Components:
- While the chicken finishes in the slow cooker start preparing the rest of your bowl. Cook rice according to package directions for perfectly fluffy grains. Warm the frozen corn and black beans in the microwave until steaming. Dice the avocados chop cilantro and cut the lime into wedges so your toppings are bright and fresh.
- Build Your Burrito Bowl:
- Spoon a generous helping of rice into individual bowls. Top with a mound of shredded chicken bright yellow corn warmed black beans and chunks of avocado. Garnish everything with chopped cilantro and a big squeeze of lime for flavor. Finish with a healthy drizzle of cilantro lime dressing for extra punch.
- Time to Eat:
- Serve the bowls immediately while everything is nice and hot. Offer extra lime and dressing on the table for anyone who wants more zing.
Save
Avocado is my knockout ingredient every single time The creamy richness brings every bite together and I still remember my young son insisting on extra slices the first time we made this together That is when I knew it was a keeper
Storage Tips
Let all bowl components cool to room temperature before sealing in airtight containers. The chicken rice beans and corn keep well together for up to four days in the fridge. Keep avocado and cilantro separate to add when serving to keep things fresh.
Ingredient Substitutions
You can use boneless thighs instead of breast for even more juicy chicken. If you do not have BRIANNAS dressing try making your own with Greek yogurt lime juice and chopped cilantro. Brown rice or quinoa works just as well as white rice for the base.
Serving Suggestions
I love to set out all the toppings like a burrito bowl bar so everyone can customize their dish. Add shredded cheese a few jalapenos or even tortilla strips for crunch. Leftovers work wonderfully rolled inside a tortilla for a quick lunch.
Cultural Context
This recipe brings the spirit of Tex-Mex home cooking to your kitchen. It draws on classic flavors you would find in a Mexican American burrito bowl but makes it simpler and more approachable for a family table or busy weeknight.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and add extra juiciness to the bowl.
- → What type of salsa is best for the chicken?
A chunky salsa with mild or medium heat complements the spices and keeps the chicken moist as it cooks.
- → Can I prepare the rice and toppings in advance?
Absolutely. Cooking rice and prepping vegetables ahead can help speed up assembly when you’re ready to eat.
- → Is it possible to make this dish spicier?
You can increase the chili powder or add jalapeño slices to give the bowl more heat.
- → How long can leftovers be stored?
Store leftovers in an airtight container in the fridge for up to 3 days for easiest reheating and freshness.