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 chicken burrito bowl dinner packed with so much yum!
MEXICAN CHICKEN Chicken Breasts | Salsa BRIANNAS Cilantro Lime Dressing Chicken Broth | Chili Powder Cumin | Smoked Paprika OTHER INGREDIENTS Cooked Rice | Frozen Corn Black Beans | Avocados Cilantro | Lime
Add all "Slow Cooker Mexican Chicken" ingredients to slow cooker and cook for 4 hours. Shred chicken (it should come apart really easily!) and let it cook/sit for 10 more minutes.
Prepare the other ingredients Cook rice, heat up frozen corn and black beans in the microwave, chop cilantro, dice avocados, cut lime into wedges.
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.
DIG IN and enjoy the lovely Chicken Burrito Bowl that you just tailor made for yourself!