Hey hey, Slow Cooker Chicken Burrito Bowl! Flavorful, Mexican-inspired shredded chicken cooked in a crockpot combined with rice, beans, corn, avocado, and drizzled with a delicious cilantro lime dressing. It’s a simple dinner packed with so much yum!
This is a sponsored post written by me on behalf of BRIANNAS Fine Salad Dressings. All opinions and texts are mine.
Why you need this Slow Cooker Chicken Burrito Bowl
Whether you are meal prepping, or you have busy evenings, or just want something seriously yummy and satisfying, this one is for you.
With Fall and winter around the corner, the slow cooker is my new best friend. I mean, who doesn’t love throwing everything into a pot that cooks itself? SIGN ME UP.
A solid slow cooker recipe is what all of us need in our hip pockets. Especially one that is as crazy tasty as this!
So why do you need this? Let me count the ways…
- Oh so easy! Let the slow cooker do ALL the hard work
- Great flavors – chicken is cooked in tomatoes, jalapeño, cilantro, lime…not lacking in the flavor department over here!
- Lots of textures – i.e. corn, beans, avocado, cilantro…
- So versatile – mix and match to create the bowl of your dreams
- Leftovers! This recipe makes at least 6 servings (depending on how hungry you are) and will probably give you lunch and dinner for another day or two!
And yes, it tastes as dreamy as it looks….
Cooking chicken in slow cooker
First, let’s talk about how to make the chicken. Think of this as a slow cooker chicken recipe inspired by yummy Mexican flavors, so you will find all the good stuff such as jalapeños, cumin, chili powder, and cilantro involved.
The best part is, with a slow cooker and all the delicious spices/sauces we are adding, making the chicken flavorful, tender and delicious requires almost zero efforts.
Well, maybe a little effort. 😉 As little as combining all the ingredients into the slow cooker. These ingredients are chicken, chicken broth, salsa (I like to use chunky salsa, but pick your favorite!), smoked paprika, cumin, chili powder, and BRIANNAS Creamy Cilantro Lime Dressing.
Just dump it all in there, cover, turn the slow cooker on, and let it do its thing for 4 hours on high.
I do want to pause and take a moment to reflect on how much I’m loving BRIANNAS salad dressings. I recently discovered that they are not just amazing salad dressings, they actually have multiple super powers.
Super power #1: makes salads taste amazing. But we know that already.
Super power #2: it’s an INCREDIBLE marinade.
That is right. Made out of quality ingredients, they make amazing marinades for your favorite protein. Like mind-blowing, over-the-fence, cannot-get-enough kind of incredible.
Here’s the best part: you can search for BRIANNAS dressings near you HERE and join in the fun!
This Creamy Cilantro Lime Dressing has yummy flavors of jalapeño, cilantro and lime in it, and it takes the flavors of our slow cooker chicken to the next level. In addition (because why stop there?), it also gives the sauce a slightly thicker, creamier texture.
Translation: I love this dressing; I love this Slow Cooker Chicken Burrito Bowl. Lots of love going around.
Once the chicken is cooked on high for 4 hours, shred it. You will find that the chicken will easily fall apart.
Next, let the shredded chicken sit for about 10 minutes so it soaks in the yummy juices. Yum yum yum.
All the ways to serve Slow Cooker Chicken Burrito Bowl!
Something else I love – the versatility of this dish.
Serve the chicken with some (or all) of these yummy ingredients. Mix and match to your heart’s content. Best of all, they take little to no time to prep/chop.
- Rice – grab a box of Spanish rice or Mexican rice if that’s easier for you!
- Beans
- Corn
- Avocado
- Cheese
- Tortilla Chips
- Tomatoes
- Pico de Gallo
- My Quick 15 Minutes Queso
- My Homemade Guacamole
- Jalapeños, if you like it spicy!
Squeeze some lime juice onto the bowl, drizzle it with more BRIANNAS’ Creamy Cilantro Lime Dressing.
AND DIG IN.
Flavorful, so much texture, pretty healthy, and so much going on in a simple bowl. I adore this delicious bowl, and I have a suspicion that you would too!
Tips and Tricks
Here are some additional tips and tricks!
- When shredding the chicken, use a pair of tongs and fork to shred it. It should come apart really easily!
- Taste the chicken after you shred it, and if needed add salt to open up the flavors. I did not add salt, but whether salt is needed will depend on the chicken broth and/or salsa used.
Can you freeze Slow Cooker Chicken?
Absolutely! Store in an airtight container in either the refrigerator or freezer. If you are storing it in the refrigerator, consume within 5 days.
They store really well and make great leftovers and meal prep!
Other Slow Cooker Recipes!
- Slow Cooker Asian Shredded Pork
- Slow Cooker Chicken in Tomato and Herb Sauce
- Ultimate Beef Stew
- Slow Cooker Chicken Chili Verde (by my blogger friend, Norine’s Nest!)
If you make this recipe, comment below and let me know what you think! Also, don’t forget to take a picture and tag me on Instagram, because I WANNA SEE!!
I hope you enjoy! Happy slow cooking! 🙂
Slow Cooker Chicken Burrito Bowl
Ingredients
Slow Cooker Mexican Chicken
- 2-2.5 lbs skinless boneless chicken breast
- 16 oz chunky salsa
- 1/3 cup BRIANNAS Cilantro Lime Dressing + more as drizzle
- 1/2 cup chicken broth
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
Other ingredients for the bowl
- 4 cups cooked rice
- 2 cups frozen sweet corn
- 1 16oz canned black beans, low sodium
- 3 small avocados
- 1/4 cup chopped cilantro
- 1 lime
Instructions
- Add all "Slow Cooker Mexican Chicken" ingredients to slow cooker. Set on high and cook for 4 hours.
- Shred chicken (it should come apart really easily!) and let it cook/sit for 10 more minutes. Optional: Add salt to taste if needed (mine was just right without additional salt but this may vary!)
- Prepare the other ingredients – cook rice, heat up frozen corn and black beans in the microwave, chop cilantro, dice avocados, cut lime into wedges. (See Note 1)
- Assemble rice bowls by adding rice, chicken, corn, black beans, and diced avocados to each bowl. Garnish with cilantro and lime wedges. Drizzle with BRIANNAS Cilantro Lime Dressing.
- Serve and enjoy!
Yummy! I was excited to try this recipe, and it met expectations! I really loved the dressing. When I added it to the crockpot, it smelled so good. And you definitely want to drizzle some on top of your burrito bowl once assembled. It pulls all the flavors together. I will be making this again soon. Thanks, MinShien!
Yay! I am so glad you enjoyed it! Gotta love that BRIANNAS dressing!!
I can’t wait to try this one, especially as I love your Slow Cooker Asian Pulled Pork recipe!
I just have one problem…I don’t live in the states so can’t get the dressing for this. Any homemade substitutes you can recommend?
I’m so glad you enjoyed the Slow Cooker Asian Pulled Pork! There isn’t a direct substitute for the dressing that will make it tastes exactly the same, but you can try adding some lime juice, cilantro, some Mexican inspired spices (cumin, chili powder etc), to bring some additional flavor to the dish. Let me know how that goes!
Looks amazing ! Is it possible to make this in my instapot ?
Absolutely!
How do you adjust recipe for instant pot cooking?
For Instant Pot cooking, add all the slow cooker ingredients into Instant Pot (make sure there is sauce at the bottom to to prevent ‘burn notice’ warning from appearing when the IP is building pressure), then cook on high pressure for 10-12 minutes. Release pressure naturally, and then shred chicken! Hope this helps! Let me know how it goes in the Instant Pot!
I found this on Pinterest- I’m currently pregnant and was looking for an easy recipe. Sooooo yummy! I will definitely be making this again! Shared the recipe with all my friends.
So glad you found it!! And even more glad that you enjoyed it! 🙂
Delicious and easy!
YAY!! 🙂
This recipe sounds great. Unfortunately, I don’t have a slow cooker, and my NYC kitchen is too small for me to ever get one. Is there some way to make this on the stovetop?
Yes! You can definitely cook this on the stovetop, and you will not need to cook it for as long. I would cook it slowly on medium low heat, and cook it until you are able to shred the chicken with a fork. You may want to add more chicken broth as it will likely dry up faster when cooking on the stovetop.
Should I cook it in, say, a Dutch oven with the lid on?
I think that will work really well!
How long should it cook on medium/low in Dutch oven?
Try for ~30 minutes or whenever you can easily shred it. It is totally okay to cook for longer as long as you cook it on low.
I’m going to make this while we’re at the beach, so I’d like to start cooking the chicken in the morning on low. How many hours will it need to cook on low? (I’ll also be tripling the recipe, so I’ll have more chicken in my slow cooker!)
Cook it on low for at least 8 hours! Let me know how it goes!
This recipe is awesome..the flavor of the chicken and other ingredients is so good..I used avocado lime dressing and we loved it! Thanks for sharing this!
Yay!! Love hearing that and so glad you enjoyed the dressing! Thank you for sharing!