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Throw a bunch of simple stuff in your slow cooker and you'll end up with a bowl full of bold, tasty chicken that's way better than takeout. The juicy, spicy chicken is an easy base for a meal everyone will want to fix the way they like.
This became my family's lifesaver when we were running to sports every night. It’s our secret weapon on busy days since we all pick our own toppings, and I don’t have to think too hard—just let the slow cooker do all the work for me.
Delicious Ingredients
- Lime wedges: Squeeze on just before eating to bump up the flavor
- Cooked rice: The hearty bed for soaking up all the tasty juices
- Avocados: Smooth and buttery, plus loaded with good fats
- Cilantro lime dressing: Creamy with a fresh kick that brings it all together
- Cilantro: Chopped and sprinkled on top for a burst of freshness
- Black beans: Hearty and full of fiber, they make the bowl filling
- Chicken broth: Keeps everything super juicy while it cooks
- Smoked paprika: Adds a gentle smoky taste, but doesn’t make things spicy
- Boneless chicken breast: Absorbs all the good flavors and gives you loads of lean protein
- Chili powder: Gives real-deal Mexican flavor and just the right bit of heat
- Cumin: Warm and earthy, just what you want for this kind of meal
- Chunky salsa: Quick way to bring tang and veggies—no chopping tomatoes or onions
- Sweet corn: Pops of sweetness and crunch that balance out the bowl
Step-by-Step Directions
- Build your burrito bowls:
- Scoop warm, fluffy rice into each bowl first. Add a pile of that tender shredded chicken and spoon some of the yummy sauce over it. Drop in black beans and corn at the edges, then tuck in some diced avocado. Sprinkle cilantro on top, lay a lime wedge on the side, and finish with a good zigzag of cilantro lime dressing.
- Prep the add-ons:
- While the chicken is soaking up its flavor, get your extras ready. Heat up the beans, microwave the corn, chop the cilantro, slice the limes, and dice the avocados right at the end so they stay green. Cook your rice so it’s hot and steamy—the extras are your burrito bowl buddies.
- Shred your chicken:
- Once the chicken’s soft enough (about 4 hours), use two forks to pull it apart right in the slow cooker. Let it chill in the juices for another 10 minutes so it gets even tastier. Taste it; most times, the salsa has all the salt you need but add more if you want.
- Get the chicken going in your slow cooker:
- Lay chicken breasts flat in your slow cooker so they heat evenly. Smother them with salsa, then pour in chicken broth and a good splash of cilantro lime dressing. Dump in your spices all over the top. Pop the lid on, set to high, and let it roll for about 4 hours. Letting it cook slow is what makes the chicken so tender and lets all those flavors blend together.
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The cilantro lime sauce is hands down the sneaky star here. My kid who 'hates green things' actually finishes her veggies and begs for more sauce. That’s a total mom win at our house.
Easy Meal Prep
This one’s perfect for prepping ahead. Make double the chicken on Sunday. Pile the chicken, beans, rice, and corn into separate containers. Stash avocados, cilantro, limes, and the extra sauce on the side so they stay fresh. Let the chicken sit overnight in the fridge—it gets even tastier. Put it all together when you’re hungry, and you’ll have hassle-free meals all week (up to four days in the fridge, easy).
Clever Swaps
Burrito bowls are all about swapping in what works for you. Trade rice for cauliflower rice or some shredded lettuce if you want fewer carbs. Make it veggie by skipping the chicken and doubling up the beans with some sautéed peppers and onions. If you don’t have a slow cooker, 15 minutes in an Instant Pot (set on high, let it release naturally) or about 25 minutes simmering covered on your stove does the trick. Out of cilantro lime dressing? Stir ranch with a bit of lime juice and you’re set.
Kid-Approved Serving Tips
Let everyone build their own burrito bowls with a big spread. Keep all the toppings in separate bowls so folks can pick what they want—great for parties and super helpful for families with picky eaters. Toss on extras like cheese, sour cream, pico de gallo, or hot sauce if you feel like it. If your kids like things simple, lay everything out separately on a plate for them.
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This easygoing burrito bowl has become our family's hands-down favorite. You’ll have just as much fun making it together as you will eating it!
Frequently Asked Questions
- → Can I use chicken thighs instead of breast?
Definitely! Swap for boneless chicken thighs if you want even juicier meat. There’s no need to adjust the cook time at all.
- → How can I make this meal prep friendly?
Store the rice, chicken mix, beans, and corn separately ahead of time. When you’re ready, just slice your avocado and add extra toppings. Everything but the avocado lasts up to four days in the fridge.
- → What if I don't have a slow cooker?
No worries. You can use your Instant Pot (25 minutes on high) or let it cook in a lidded dutch oven for 1.5 to 2 hours until the chicken’s easy to pull apart.
- → Is there a substitute for Cilantro Lime Dressing?
Mix up your own at home—just blend fresh lime juice, oil, plenty of cilantro, a garlic clove and a pinch of salt. If you’re in a hurry, bottled ranch plus lime juice works for a backup!
- → How can I make this dish spicier?
Chop up some chipotle or jalapeño and toss it in at the start, or simply add more chili powder. Want more kick? Hit your bowl with extra hot sauce or sliced jalapeños at the end.
- → Can I make this vegetarian?
Absolutely! Skip the chicken. Just use two cans of drained pinto beans or toss in another can of black beans. Add these over the last half hour so they soak up some flavors.