Mexican-inspired slow cooker chicken bowl combined with rice, black beans, corn, avocado, cilantro, cheese, and drizzled with a creamy and zesty Cilantro Lime Dressing. Easy and delicious crockpot meal and meal prep.
1/3cupBRIANNAS Cilantro Lime Dressing+ more as drizzle
1/2cupchicken broth
1/2tspchili powder
1/2tspcumin
1/2tspsmoked paprika
Other ingredients for the bowl
4cupscooked rice
2cupsfrozen sweet corn
116oz canned black beans, low sodium
3small avocados
1/4cupchopped cilantro
1lime
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!
Notes
Note 1: To save time, start this step while waiting for chicken to cook!