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Delicious slow cooker chicken burrito bowl topped with fresh ingredients

Slow Cooker Chicken Burrito Bowl

A convenient and flavorful slow cooker meal that combines shredded salsa chicken, rice, black beans, creamy avocado, cilantro, and cheese for a delicious one-bowl dinner.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded salsa chicken Store-bought rotisserie chicken mixed with salsa.
  • 1 cup rice, white or brown White rice cooks faster; adjust time if using brown.
  • 1 can (15 oz) black beans Rinsed and drained.
  • 2 avocados Diced.
  • 1 cup cilantro Chopped.
  • 1 cup shredded cheese Cheddar or Mexican blend.
  • 1/4 cup cilantro lime vinaigrette Store-bought or homemade.

Method
 

Preparation
  1. Add the shredded salsa chicken to the slow cooker.
  2. Pour in the rice and add the rinsed and drained black beans.
  3. Cover the slow cooker and set to low. Cook for 6 to 8 hours, checking at the 6-hour mark for rice tenderness.
Finalizing and Serving
  1. When rice is tender and chicken is heated through, use a fork to fluff and combine the mixture so rice separates and ingredients are evenly distributed.
  2. Scoop the mixture into bowls. Top each bowl with diced avocado, chopped cilantro, and a sprinkle of shredded cheese.
  3. Drizzle with cilantro lime vinaigrette just before serving to keep avocados fresh and vibrant.

Nutrition

Serving: 1Calories: 500kcalCarbohydrates: 60gProtein: 30gFat: 22gSaturated Fat: 6gSodium: 800mgFiber: 12gSugar: 1g

Notes

Store leftover portions in airtight containers in the fridge for up to 3 to 4 days. For longer storage, freeze in sealed containers for up to 3 months. To maintain the freshness of avocado, add it just before serving.

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