Ingredients
2–2.5 lbs skinless boneless chicken breast
16 oz chunky salsa
1/3 cup BRIANNAS Cilantro Lime Dressing (plus more for 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 can black beans, low sodium
3 small avocados
1/4 cup chopped cilantro
1 lime
Instructions
- Add all ingredients for the Slow Cooker Mexican Chicken to the slow cooker. Set it on high and cook for 4 hours.
- Once the chicken is cooked, shred it with two forks. The chicken should fall apart easily. Let it sit and cook for an additional 10 minutes.
- Optional: Taste the chicken and add salt if needed, although it should be perfectly seasoned.
- While the chicken cooks, prepare the other ingredients. Cook the rice, heat the frozen corn and black beans in the microwave, chop the cilantro, dice the avocados, and cut the lime into wedges.
- Once everything is ready, assemble the bowls by placing a base of rice. Top with shredded chicken, corn, black beans, and diced avocados.
- Garnish with chopped cilantro and lime wedges. Drizzle with BRIANNAS Cilantro Lime Dressing.
- Serve and enjoy!
Notes
- If you prefer more spice, toss in some jalapeños or use a spicier salsa.
- Swap the chicken for pork or beef for a different flavor.
- Skip the cheese and use dairy-free toppings for a vegan-friendly version.
- Use brown rice, quinoa, or cauliflower rice for a lower-carb option.
- Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat with a splash of water or chicken broth.
- Prep Time: 20 minutes
- Cook Time: 4 hours 10 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
