Description
A comforting and flavorful Slow Cooker Chicken Burrito Bowl with tender chicken, fluffy rice, zesty salsa, and fresh toppings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup salsa
- 1 cup long-grain white rice
- 2 ripe avocados, sliced
- 1/4 cup chopped fresh cilantro
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (15 oz) black beans, drained and rinsed
- Cilantro lime vinaigrette, for drizzling
Instructions
- Place the chicken breasts at the bottom of your slow cooker. Pour the salsa over the chicken, coating each piece.
- Set your slow cooker to low for 6-8 hours or high for 3-4 hours until the chicken is fork-tender.
- About an hour before serving, add the rice to the slow cooker.
- Once cooked, gently shred the chicken in the slow cooker and stir everything together.
- Serve the mixture in bowls, topping with avocado slices, fresh cilantro, cheese, and black beans.
- Drizzle with cilantro lime vinaigrette before serving.
Notes
Add a sprinkle of smoked paprika for extra flavor. Store leftovers in airtight containers for up to three days, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 40g
- Cholesterol: 80mg