Slow Cooker Chicken Burrito Bowl

Slow Cooker Chicken Burrito Bowl

Mexican-inspired slow cooker chicken bowl combined with rice, black beans, corn, avocado, cilantro, and cheese, and drizzled with a creamy and zesty Cilantro Lime Dressing. Easy and delicious crockpot meal and meal prep.

Prep Time: 20 minutes Cook Time: 240 minutes Total Time: 260 minutes Servings: 6 Calories: 645 calories


Slow Cooker Mexican Chicken

      • 2-2.5 lbs skinless boneless chicken breast
      • 16 oz chunky salsa
      • 1/3 cup BRIANNAS Cilantro Lime Dressing + more as drizzle
      • 1/2 cup chicken broth
      • 1/2 tsp chili powder
      • 1/2 tsp cumin
      • 1/2 tsp smoked paprika

Other ingredients for the bowl

      • 4 cups cooked rice
      • 2 cups frozen sweet corn
      • 1 16oz canned black beans, low sodium
      • 3 small avocados
      • 1/4 cup chopped cilantro
      • 1 lime


      • Add all "Slow Cooker Mexican Chicken" ingredients to the slow cooker. Set on high and cook for 4 hours.
      • Shred chicken (it should come apart really easily!) and let it cook/sit for 10 more minutes. Optional: Add salt to taste if needed (mine was just right without additional salt but this may vary!)
      • Prepare the other ingredients - cook rice, heat frozen corn and black beans in the microwave, chop cilantro, dice avocados, and cut lime into wedges. (See Note 1)
      • Assemble rice bowls by adding rice, chicken, corn, black beans, and diced avocados to each bowl. Garnish with cilantro and lime wedges. Drizzle with BRIANNAS Cilantro Lime Dressing.
      • Serve and enjoy!


Calories: 645kcal | Carbohydrates: 64g | Protein: 56g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 90mg | Sodium: 409mg | Potassium: 1077mg | Fiber: 8g | Sugar: 6g