Embrace the ease and heartiness of the Slow Cooker Chicken Burrito Bowl. Perfect for busy days, this dish features chicken breasts slow-cooked with vibrant salsa, protein-rich black beans, and sweet corn.

Served over a fluffy bed of rice and topped with indulgent slices of avocado, melty cheese, and fresh cilantro, each spoonful offers a taste of comfort and flair that captures the essence of a classic burrito in bowl form.

Slow Cooker Chicken Burrito Bowl

Recipe by Tammy Poppie

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Ingredients

• 2 chicken breasts

• 1 cup salsa

• 1 can black beans, drained and rinsed

• 1 cup corn kernels

• 2 cups rice, cooked

• 1 cup shredded cheese

• 1 avocado, sliced

• Fresh cilantro for garnish

Directions

• Place chicken breasts in a slow cooker. Top with salsa, black beans, and corn.
• Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and easily shredded.
• Shred the chicken using two forks and mix with the cooking liquids.
• Serve the chicken mixture over cooked rice and top with shredded cheese, avocado slices, and fresh cilantro.

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