Slow Cooker Chicken Burrito Bowl

• servings: 6 servings
• active time: 20 minutes
• total time: 4 hours 30 minutes

Ingredients

2-2.5 lbs skinless boneless chicken breast

16 oz chunky salsa

1/3 cup BRIANNAS Cilantro Lime Dressing (+ more as drizzle)

1/2 cup chicken broth

1/2 tsp chili powder

1/2 tsp cumin

1/2 tsp smoked paprika

4 cups cooked rice

2 cups frozen sweet corn

1 16oz canned black beans, low sodium

3 small avocados

1/4 cup chopped cilantro

1 lime

Directions

Add all "Slow Cooker Mexican Chicken" ingredients to slow cooker. Set on high and cook for 4 hours.

Shred chicken (it should come apart really easily!) and let it cook/sit for 10 more minutes. Optional: Add salt to taste if needed (mine was just right without additional salt but this may vary!)

Prepare the other ingredients - cook rice, heat up frozen corn and black beans in the microwave, chop cilantro, dice avocados, cut lime into wedges. (See Note 1)

Assemble rice bowls by adding rice, chicken, corn, black beans, and diced avocados to each bowl. Garnish with cilantro and lime wedges. Drizzle with BRIANNAS Cilantro Lime Dressing.

Serve and enjoy!

Nutrition

• Calories: 645 kcal
• Total Fat: 21 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Cholesterol: 90 mg
• Sodium: 409 mg
• Total Carbohydrate: 64 g
• Dietary Fiber: 8 g
• Total Sugars: 6 g
• Protein: 56 g