Description
These Slow Cooker Mexican Chicken Bowls are bursting with flavor and come together effortlessly. Juicy, shredded chicken is slow-cooked with salsa, spices, and creamy cilantro lime dressing, then served over rice and topped with beans, avocado, corn, and fresh herbs. It’s a nutritious and customizable meal perfect for busy weeknights or meal prep.
Ingredients
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2–2.5 lbs boneless skinless chicken breast
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16 oz chunky salsa (your favorite kind)
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⅓ cup BRIANNAS Creamy Cilantro Lime Dressing (plus more for drizzling)
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½ cup chicken broth
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½ tsp chili powder
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½ tsp cumin
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½ tsp smoked paprika
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4 cups cooked rice (white, brown, or Mexican rice)
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2 cups frozen sweet corn (heated)
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1 (16 oz) can low-sodium black beans (heated)
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3 small avocados (diced)
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¼ cup chopped fresh cilantro
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1 lime (cut into wedges)
Instructions
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Add chicken, salsa, dressing, broth, and spices to the slow cooker.
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Cook on high for 4 hours (or low for 6–7).
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Shred chicken, then let sit in juices for 10 minutes.
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Cook rice and prepare toppings while chicken cooks.
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Assemble bowls with rice, chicken, corn, beans, avocado, cilantro, and lime wedges.
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Drizzle with extra dressing and serve.
Notes
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For extra heat, use medium or hot salsa.
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Add extra toppings like pickled onions or shredded lettuce.
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Use dairy-free dressing for a dairy-free version.
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Substitute cauliflower rice for a lower-carb option.
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Perfect for meal prep and freezer-friendly.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired