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
Slow Cooker Chicken Burrito Bowl


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!

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