Slow Cooker Chicken Burrito Bowl
A comforting and customizable burrito bowl made with shredded chicken, rice, and fresh toppings, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Total Time: 495 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups shredded salsa chicken
- 1 cup rice (white or brown)
- 2 avocados, diced
- 1 cup cilantro, chopped
- 1 cup cheese (cheddar or Mexican blend), shredded
- 1 can black beans, rinsed and drained
- 1/4 cup cilantro lime vinaigrette
Instructions
- In your slow cooker, add the shredded salsa chicken, rice, and the rinsed black beans.
- Cover and cook on low for 6 to 8 hours, or until the chicken is cooked through and your rice is tender.
- Once everything is done, fluff the mixture with a fork to combine the ingredients.
- Serve into bowls and add diced avocados, chopped cilantro, and a generous sprinkle of shredded cheese on top.
- Just before serving, give each bowl a drizzle of cilantro lime vinaigrette for that extra zing.
Notes
For a vegetarian version, replace chicken with beans and extra vegetables. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg