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Chicken Burrito Bowl

A delightful dish that brings the vibrant flavors of Mexican cuisine to your table, featuring tender chicken, savory black beans, and zesty salsa, easily made in a slow cooker.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast Use frozen chicken if desired.
  • 1 cup salsa Consider using homemade salsa for freshness.
  • 1 can black beans, drained and rinsed Can substitute with pinto or kidney beans.
  • 1 cup corn (frozen or canned) Frozen corn can be added directly.
  • 1 avocado, diced Add just before serving.
  • to taste salt and pepper Adjust according to personal preference.
  • cilantro lime dressing Drizzle over bowls before serving.
  • Cooked rice or quinoa Use as a base for serving.

Method
 

Preparation
  1. Place the chicken breast in the crockpot and pour the salsa on top.
  2. Add the drained black beans and corn into the pot.
  3. Season with salt and pepper to taste.
  4. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
  5. Once the chicken is cooked through, shred it using two forks, then stir everything together in the crockpot.
  6. Serve the mixture over warm rice or quinoa, topping each bowl with diced avocado and a drizzle of cilantro lime dressing.

Notes

This dish can be customized with various toppings like cheese, sour cream, or green onions. For leftovers, store in an airtight container in the refrigerator for 3-4 days. Freeze individual portions separately, avoiding avocado in the freezer to prevent browning.