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Chef Taha Ayad's Recipe Slow Cooker Chicken Burrito Bowl with rice, shredded chicken, black beans, corn, avocado, cilantro, and lime

Slow Cooker Chicken Burrito Bowl

This Slow Cooker Chicken Burrito Bowl combines tender Mexican-spiced shredded chicken with rice, black beans, corn, avocado, cilantro, lime, and creamy cilantro lime dressing for an easy family dinner.
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Prep Time 20 minutes
Cook Time 4 hours
Resting Time 10 minutes
Total Time 4 hours 30 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Mexican
Calories: 515
Ingredients Equipment Method Notes

Ingredients
  

For the Slow Cooker Mexican Chicken
  • 1 ½ lb boneless, skinless chicken breasts or thighs
  • 1 14.5-oz can diced tomatoes or salsa
  • 1 ½ cups low-sodium chicken broth
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 2 tsp salt or to taste
For the Burrito Bowls
  • 3 cups cooked white rice kept warm
  • 1 15-oz can black beans drained, rinsed, and warmed
  • 1 cup frozen corn heated
  • 2 medium avocados diced
  • ½ cup fresh cilantro chopped
  • 2 medium limes cut into wedges
  • ½ cup BRIANNAS Cilantro Lime Dressing or as needed

Equipment

  • Slow Cooker
  • Two Forks
  • Rice Cooker or Medium Saucepan
  • Microwave-Safe Bowls
  • Cutting Board
  • Chef’s Knife
  • Serving Bowls

Method
 

  1. Add the chicken, diced tomatoes or salsa, chicken broth, chili powder, smoked paprika, oregano, cumin, and salt to the slow cooker.
  2. Arrange the chicken in a mostly even layer, cover, and cook on High for 4 hours.
  3. Shred the chicken directly in the slow cooker with two forks, stir it into the cooking liquid, cover, and let it rest for 10 minutes.
  4. Taste the shredded chicken and add more salt only if needed.
  5. While the chicken rests, cook the rice and warm the black beans and frozen corn.
  6. Chop the cilantro, dice the avocados, and cut the limes into wedges.
  7. Divide the rice among serving bowls, then add the shredded chicken, corn, black beans, and diced avocado.
  8. Garnish each bowl with cilantro and lime wedges, drizzle with cilantro lime dressing, and serve immediately.

Notes

  1. Chicken thighs tend to stay more tender if your slow cooker runs hot, while chicken breasts give a leaner result.
  2. Store the warm components separately from the avocado, cilantro, lime, and dressing for meal prep.
  3. Brown rice, quinoa, or cauliflower rice can replace white rice.
  4. Add the dressing only when serving so the rice does not become heavy and the avocado stays fresh.
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