Slow-Cooker Chicken Burrito Bowl
A quick and savory chicken burrito bowl made in a slow cooker, featuring shredded chicken, salsa, black beans, corn, and avocado, finished with a cilantro-lime dressing.
Ingredients
Main Ingredients
- 2 pieces chicken breasts, boneless, skinless
- 1 cup salsa (mild, medium, or hot depending on preference)
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen (thawed) or canned (drained)
- 1 piece avocado, diced
- 1/4 cup cilantro, chopped
- 1 piece lime, juiced
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
Preparation
- Place the chicken breasts in a single layer in your slow cooker.
- Pour the salsa evenly over the top. Season lightly with salt and pepper—remember the salsa may already contain salt.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken is fully cooked and easily shreds.
- Use two forks to shred the chicken right in the slow cooker. Mix the shredded chicken into the salsa so it soaks up the juices.
Assembly
- Warm the black beans and corn if desired (microwave or stovetop). Fluff cooked rice or quinoa and divide among bowls.
- Layer shredded salsa chicken over the grain, then add black beans, corn, and diced avocado.
- Make a quick cilantro-lime dressing: chop the cilantro, squeeze the lime, and whisk with a pinch of salt and pepper. Drizzle over each bowl.
Serving
- Serve immediately. If plating for a group, keep avocado and cilantro off until the last minute to avoid browning.
Notes
Use chicken thighs for more fat and flavor; swap salsa for diced tomatoes with green chiles for a less-processed option. For a lower-carb bowl, use cauliflower rice instead of rice/quinoa. Store assembled bowls without avocado for up to 3–4 days.