Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs are a great alternative. They are more forgiving in the slow cooker and add a richer, juicier flavor to the dish.

How can I make this burrito bowl low-carb?

Swap the rice for cauliflower rice. You’ll get the same satisfying texture without the extra carbs, making it keto- and paleo-friendly.

Can I make this ahead for meal prep?

Absolutely. The chicken stores well in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently and assemble fresh bowls when ready.

Is there a substitute for cilantro lime dressing?

If you can’t find cilantro lime dressing, mix Greek yogurt with lime juice, a touch of honey, garlic, and fresh chopped cilantro for a similar creamy, tangy flavor.

Easy Slow Cooker Chicken Burrito Bowl

Name: Easy Slow Cooker Chicken Burrito Bowl
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Mexican-Inspired
Ingredients: 2–2.5 lbs boneless, skinless chicken breasts; 16 oz chunky salsa; 1/3 cup creamy cilantro lime dressing (plus more for serving); 1/2 cup chicken broth; 1/2 tsp chili powder; 1/2 tsp ground cumin; 1/2 tsp smoked paprika; 4 cups cooked rice (white or brown); 2 cups frozen sweet corn; 1 (16 oz) can black beans, rinsed and drained; 3 small avocados, diced; 1/4 cup fresh cilantro, chopped; 1 lime, cut into wedges

Description

This Slow Cooker Chicken Burrito Bowl is a flavorful, hands-off dinner packed with tender shredded chicken, rice, beans, avocado, and a zesty cilantro lime drizzle. Perfect for beginners and ideal for meal prep, it’s a customizable, wholesome meal the whole family will love.

Ingredients

Scale

For the chicken

2–2.5 lbs boneless, skinless chicken breasts
16 oz chunky salsa
1/3 cup creamy cilantro lime dressing (plus more for serving)
1/2 cup chicken broth
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp smoked paprika

For the bowl

4 cups cooked rice (white or brown)
2 cups frozen sweet corn
1 (16 oz) can black beans, rinsed and drained
3 small avocados, diced
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges

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Instructions

Assemble the Slow Cooker Ingredients: Add chicken breasts to the slow cooker and pour in the salsa and chicken broth. Sprinkle in the chili powder, cumin, and smoked paprika. Drizzle the cilantro lime dressing over everything and stir gently to coat.
Cook the Chicken: Cover and cook on high for 4 hours or low for 6–7 hours. The chicken is done when it shreds easily with two forks and is no longer pink in the center.
Shred and Soak: Once cooked, shred the chicken directly in the slow cooker using forks or tongs. Let it sit in the juices for 10 minutes so it soaks up all the flavor.
Prepare the Bowl Toppings: While the chicken finishes cooking, warm the corn and black beans, cook or reheat the rice, dice the avocados, chop the cilantro, and slice the lime.
Build the Burrito Bowls: Layer each bowl with a base of rice, followed by shredded chicken, beans, corn, and avocado. Garnish with fresh cilantro, a squeeze of lime, and an extra drizzle of cilantro lime dressing.

Notes

Use rotisserie chicken if you’re in a rush—just skip the slow cooker step and mix with the sauce ingredients in a skillet. To add heat, include jalapeños or hot salsa. This recipe is naturally gluten-free and can be made dairy-free if your dressing is dairy-free. For added crunch, top with crushed tortilla chips or shredded cheese.

Prep Time: 10 minutes
Cook Time: 4 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 645
Sugar: 6g
Sodium: 409mg
Fat: 21g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 64g
Fiber: 8g
Protein: 56g
Cholesterol: 90mg