Slow Cooker Chicken Burrito Bowl (Print Version)
# Ingredients:
→ Slow Cooker Mexican Chicken
01 -
2-2.5 lbs skinless boneless chicken breast
02 -
480 ml chunky salsa
03 -
80 ml cilantro lime dressing, plus extra for serving
04 -
120 ml chicken broth
05 -
1/2 tsp chili powder
06 -
1/2 tsp cumin
07 -
1/2 tsp smoked paprika
→ Bowl Components
08 -
4 cups cooked rice
09 -
2 cups frozen sweet corn
10 -
1 can (400g) low-sodium black beans, drained
11 -
3 ripe avocados
12 -
1/4 cup fresh cilantro, chopped
13 -
1 lime, cut into wedges
# Instructions:
01 -
Combine chicken breasts, 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 with two forks (it should pull apart easily). Return to the slow cooker and let it absorb the sauce for 10 more minutes. Adjust seasoning if needed.
03 -
Cook rice according to package instructions. Heat the frozen corn and drained black beans. Chop the cilantro, dice the avocados, and cut the lime into wedges.
04 -
Layer each bowl with cooked rice, shredded Mexican chicken, corn, black beans, and diced avocados. Garnish with fresh cilantro and lime wedges. Finish with a drizzle of cilantro lime dressing.
05 -
Serve immediately while warm, allowing diners to squeeze lime wedges over their bowls as desired.
# Notes:
01 -
For meal prep, store components separately and assemble just before serving for best freshness.
02 -
The chicken mixture freezes well for up to 3 months in airtight containers.