Chicken Burrito Bowl (Slow Cooker) Recipe

This hearty bowl features tender, slow-cooked chicken immersed in zesty salsa and enriched with black beans, corn, and red bell pepper. Topped with creamy avocado and drizzled with a vibrant cilantro lime dressing, the dish provides a satisfying twist on classic Mexican flavors, ideal for family dinners and effortless meal prep.

I recently tried out this Chicken Burrito Bowl recipe and I have to say it’s one of the best healthy weekly dinners for two I’ve made. I use 2 lbs boneless, skinless chicken breasts which get stewed with a 16 oz jar of my favorite salsa, along with black beans and corn for a hearty boost of fiber and vitamins.

I sometimes add a diced red bell pepper for extra color and crunch. Salt and pepper are kept to taste and I throw in a packet of taco seasoning if I’m feeling extra spicy.

Once it’s all slow cooked, I top it off with diced avocado and a tangy cilantro lime dressing made with 1/2 cup Greek yogurt, 1/4 cup mayo, juice of 2 limes, 1/4 cup chopped cilantro and a clove of garlic. The lean protein and healthy fats make this dish a fantastic meal prep option that’s perfect for get together dinners and instapot healthy dinners in the fall.

Why I Like this Recipe

I like this recipe cause it’s super easy to make even on those days when I’m in a hurry. The mix of salsa, beans, corn and spices creates such a kick and it really makes the chicken taste insane. I love that it’s healthy with fresh avocados and other veggies which makes me feel good about what i’m eating. Plus, I like that i can whip it together in one slow cooker which means less clean up later.

Ingredients

• Chicken breasts: packed with lean protein that helps build muscle and keep you full.
• Salsa: full of zesty flavor, a bit spicy, and gives you a little extra fiber.
• Black beans: loaded with protein and fiber, they are super healthy for your heart.
• Corn: adds a natural sweetness and good carbohydrates that fuel your body.
• Red bell pepper: supplies crunch and loads of vitamin C, letting you feel fresh.
• Cilantro lime dressing: a tangy mix with Greek yogurt and lime juice that makes it all pop.

Ingredient Quantities

• 2 lbs boneless, skinless chicken breasts
• 1 (16 oz) jar salsa (choose your favorite heat level)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels or 1 can (15 oz) corn, drained
• 1 packet taco seasoning (optional)
• 1 diced red bell pepper (optional)
• Salt and pepper to taste
• 1 diced avocado
• Cilantro lime dressing:
  • 1/2 cup Greek yogurt (or sour cream)
  • 1/4 cup mayonnaise
  • Juice of 2 limes
  • 1/4 cup chopped fresh cilantro
  • 1 clove garlic, minced
  • Salt and pepper to taste

How to Make this

1. Place the chicken breasts in the slow cooker and pour the jar of salsa over them; if you like a bit more spice, sprinkle the taco seasoning over as well.

2. Toss in the drained black beans, corn (frozen or canned) and the diced red bell pepper if you have it.

3. Season the mixture with salt and pepper to taste.

4. Cover the slow cooker and cook on low for about 6 to 8 hours or on high for 3 to 4 hours until the chicken is very tender.

5. Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.

6. Return the shredded chicken back to the slow cooker and stir everything together so that the flavors mix well.

7. In a separate bowl, mix together the Greek yogurt, mayonnaise, lime juice, chopped cilantro, minced garlic, and a pinch of salt and pepper to create the cilantro lime dressing.

8. Give the dressing a taste and adjust the seasonings if needed.

9. Spoon the chicken and veggie mixture into bowls.

10. Top each bowl with diced avocado and drizzle a generous amount of the cilantro lime dressing over it; serve warm and enjoy!

Equipment Needed

1. Slow cooker
2. Two forks for shredding chicken
3. Mixing bowl for the dressing
4. Spoon for stirring and serving
5. Knife for dicing red bell pepper and avocado
6. Cutting board for food prep
7. Measuring cups and spoons for portioning ingredients
8. Citrus juicer (optional for squeezing lime juice)

FAQ

Chicken Burrito Bowl (Slow Cooker) Recipe Substitutions and Variations

• Chicken breasts: Use chicken thighs or turkey breasts for a richer flavor and tender texture.
• Salsa: Try using a mix of diced tomatoes with a bit of chopped jalapeno and lime juice if you’re low on your favorite jarred salsa.
• Black beans: If you dont have black beans on hand, pinto beans or kidney beans work pretty well in a pinch.
• Frozen corn: Swap with fresh corn kernels or even canned corn (drained) for a similar sweetness and crunch.
• Red bell pepper: Use green or yellow bell pepper instead if you want a similar crunchy taste, although the flavor might vary a bit.

Pro Tips

1. Try browning the chicken in a pan before tossing it in the slow cooker. It really helps to lock in the flavor and gives the dish a bit of extra richness.
2. Make sure you drain the beans and corn really well if you’re using canned versions. It prevents the dish from becoming too watery and helps the flavors stick better.
3. If you’re into spicy food, play around with the salsa heat level or add a few more chopped jalapenos. It’s a simple way to customize the flavor without changing too much.
4. Let the cilantro lime dressing chill in the fridge for at least half an hour before serving. It gives the flavors time to meld together and makes it taste even better when poured over the warm chicken.