Slow Cooker Chicken Burrito Bowl (Print-Friendly Version)
This slow cooker chicken burrito bowl is perfect for cozy fall or winter nights. Packed with salsa, corn, black beans, cilantro, and avocado, it's the ideal comfort dish for sharing. Warm, hearty, and full of flavor—definitely one to keep handy.
# Ingredients You’ll Need:
→ Slow Cooker Chicken
01 -
2 to 2 1/2 pounds skinless boneless chicken breast
02 -
16 ounces chunky salsa
03 -
1/3 cup cilantro lime dressing, plus more for drizzling
04 -
1/2 cup chicken broth
05 -
1/2 teaspoon chili powder
06 -
1/2 teaspoon ground cumin
07 -
1/2 teaspoon smoked paprika
→ Bowl Assembly
08 -
4 cups cooked white or brown rice
09 -
2 cups frozen sweet corn
10 -
16 ounces canned black beans, low sodium, drained and rinsed
11 -
3 small avocados, diced
12 -
1/4 cup chopped fresh cilantro
13 -
1 lime, cut into wedges
# How to Make It:
01 -
Place chicken breasts, salsa, cilantro lime dressing, chicken broth, chili powder, cumin, and smoked paprika into the slow cooker.
02 -
Set slow cooker to high and cook for 4 hours, or until chicken is thoroughly cooked and tender.
03 -
Remove chicken from slow cooker, shred using two forks, and return shredded chicken to the sauce. Let it sit on warm for an additional 10 minutes.
04 -
While chicken cooks, prepare rice according to package instructions. Heat frozen corn and black beans in the microwave until warmed through. Dice avocados, chop fresh cilantro, and cut lime into wedges.
05 -
Divide cooked rice among serving bowls. Top with shredded chicken, corn, black beans, and avocado. Garnish with cilantro and lime wedges. Drizzle with extra cilantro lime dressing before serving.
# Extra Suggestions:
01 -
Taste and season with salt if desired, as sodium content will vary depending on broth and beans used.