Slow Cooker Chicken Burrito Bowl
A hands-off dinner featuring shred-friendly chicken, rice, creamy avocado, beans, and melty cheese, topped with a refreshing cilantro lime vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- Boneless skinless chicken breasts
- Salsa (mild, medium, or hot)
- Rice (white or brown)
- Avocados (ripe but firm)
- Fresh cilantro (for garnish and vinaigrette)
- Shredded cheese (cheddar, Monterey Jack, or a blend)
- Canned beans (black beans or pinto beans, rinsed and drained)
- Cilantro lime vinaigrette
Instructions
- Arrange the chicken breasts in the bottom of a slow cooker and pour salsa over the top.
- Cook on low for 6 to 8 hours, or on high for 3 to 4 hours until chicken reaches 165°F and shreds easily.
- Remove chicken and shred with two forks, then return it to the slow cooker.
- Prepare rice according to package directions while chicken rests.
- Assemble bowls with rice, topped with shredded chicken, beans, diced avocados, cilantro, and cheese.
- Drizzle with cilantro lime vinaigrette just before serving.
Notes
Use jasmine or long-grain rice for fluffiness. For a vegetarian option, swap chicken for roasted sweet potatoes or seasoned tofu.
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg