Slow Cooker Chicken Burrito Bowl (Print-Friendly Format)
Juicy chicken, rice, beans, corn, and avocado come together in a vibrant, flavor-packed slow-cooked bowl.
# Ingredients You’ll Need:
→ Slow Cooker Mexican Chicken
01 -
1.0–1.1 kg skinless boneless chicken breast
02 -
450 g chunky salsa
03 -
80 ml cilantro lime dressing, plus extra for drizzling
04 -
120 ml chicken broth
05 -
2.5 ml chili powder
06 -
2.5 ml ground cumin
07 -
2.5 ml smoked paprika
→ Bowl Assembly
08 -
800 g cooked rice
09 -
340 g frozen sweet corn
10 -
425 g canned black beans, low sodium, drained and rinsed
11 -
3 small avocados, diced
12 -
60 ml fresh cilantro, chopped
13 -
1 lime, cut into wedges
# How to Make It:
01 -
Combine chicken breast, chunky salsa, cilantro lime dressing, chicken broth, chili powder, cumin, and smoked paprika in the slow cooker. Set to high and cook for 4 hours.
02 -
Once cooked, shred the chicken using two forks. Let the shredded chicken rest in the cooker for an additional 10 minutes to absorb flavours. Add salt to taste if necessary.
03 -
While the chicken is cooking, prepare rice, microwave corn and black beans until heated through, chop cilantro, dice avocados, and cut lime into wedges.
04 -
Divide rice among serving bowls. Top each with shredded chicken, sweet corn, black beans, and diced avocado. Garnish with chopped cilantro and lime wedges.
05 -
Drizzle extra cilantro lime dressing over each bowl. Serve immediately and enjoy.
# Extra Tips:
01 -
Begin preparing the rice and toppings while the chicken cooks to save time and streamline meal assembly.