Description
Shredded chicken slow-cooked in salsa and spices, served in burrito bowls with rice, black beans, corn, avocado, and fresh toppings.
Ingredients
**For the Chicken:**
2–2.5 lbs boneless skinless chicken breast or thighs
16 oz chunky salsa
1/3 cup BRIANNAS Cilantro Lime Dressing
1/2 cup chicken broth
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp smoked paprika
**For the Burrito Bowls:**
4 cups cooked rice (white, brown, or Spanish)
2 cups frozen sweet corn
1 (16 oz) can black beans, rinsed
3 small avocados, diced
1/4 cup chopped cilantro
1 lime, cut into wedges
Optional toppings: cheese, tortilla chips, pico de gallo, jalapeños, queso, tomatoes
Instructions
1. Add chicken, salsa, dressing, broth, and spices to slow cooker.
2. Cook on HIGH for 4 hours.
3. Shred chicken with tongs and fork, then let it sit in juices for 10 minutes.
4. Taste and add salt if needed.
5. While chicken cooks, prepare rice, corn, beans, avocado, cilantro, and lime.
6. Assemble bowls with rice, shredded chicken, corn, beans, and avocado.
7. Top with cilantro, lime juice, and any desired toppings.
8. Drizzle with extra cilantro lime dressing.
9. Serve warm and enjoy.
Notes
Use chicken thighs for richer flavor.
Adjust salt based on your broth and salsa.
Store components separately to keep leftovers fresh.
Swap in cauliflower rice for a low-carb version.
Shredded chicken works well in tacos, salads, and wraps too.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Slow Cooker Recipes
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 645
- Sugar: 6g
- Sodium: 409mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 8g
- Protein: 56g
- Cholesterol: 90mg