Ingredients
Slow Cooker Mexican Chicken
- 2-2.5 lbs skinless boneless chicken breast
- 16 oz chunky salsa
- 1/3 cup BRIANNAS Cilantro Lime Dressing + more for drizzling
- 1/2 cup chicken broth
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
Other Ingredients for the Bowl
- 4 cups cooked rice
- 2 cups frozen sweet corn
- 1 (16 oz) canned black beans, low sodium
- 3 small avocados, diced
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Combine chicken and seasonings: Add the chicken breasts, chunky salsa, BRIANNAS Cilantro Lime Dressing, chicken broth, chili powder, cumin, and smoked paprika to the slow cooker. Stir gently to combine all ingredients.
- Cook the chicken: Set the slow cooker on high and cook for 4 hours until the chicken is tender and easily shreds with a fork.
- Shred and rest: Remove the chicken and shred it thoroughly with two forks. Return the shredded chicken to the slow cooker and let it sit for an additional 10 minutes to absorb more flavor. Optionally, add salt to taste if needed.
- Prepare the bowl ingredients: While the chicken cooks, prepare the other bowl elements: cook the rice, heat the frozen corn and black beans in the microwave until warm, dice the avocados, chop the cilantro, and cut the lime into wedges. This can be done simultaneously with the chicken cooking step to save time.
- Assemble the bowls: Divide the cooked rice among bowls, then top each with shredded chicken, warmed corn, black beans, and diced avocado. Garnish with chopped cilantro and lime wedges.
- Add dressing and serve: Drizzle extra BRIANNAS Cilantro Lime Dressing over each bowl for added creaminess and zest. Serve immediately and enjoy your hearty, flavorful meal!
Notes
- To save time, prepare the rice, corn, beans, cilantro, avocado, and lime while the chicken is cooking in the slow cooker.
- Adjust seasoning as needed after shredding the chicken; some salsas vary in saltiness.
- Use fresh lime wedges for added brightness at serving time.
- This recipe is great for meal prep and can be refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours 10 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Salt
Nutrition
- Serving Size: 1 bowl
- Calories: 645 kcal
- Sugar: 6 g
- Sodium: 409 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 8 g
- Protein: 56 g
- Cholesterol: 90 mg
