Slow Cooker Shredded Chicken Burrito Bowls (Meal Prep Friendly)

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Slow Cooker Shredded Chicken Burrito Bowl

Yield 4-6 servings

Author Springer Mountain Farms Kitchen

Prep time

15 Min

Cook time

4 Hour

Total time

4 H & 15 M

Ingredients

• 2 lbs Springer Mountain Farms Boneless Skinless Breasts
• 16 oz salsa or taco sauce
• 2 tablespoons lime juice
• 1/2 cup chicken broth
• 1 teaspoon salt
• 1 teaspoon chipotle powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano
• 4 cups cooked rice
• 1 cup cooked sweet corn
• 1 cup canned black beans, drained and rinsed
• 1 cup quartered cherry tomatoes
• 2 avocados, pitted and sliced
• 3 tablespoons cilantro
• 1 lime, wedged for serving
• Yogurt dressing (salsa, cilantro or flavor or your choice)

Instructions

1. Add chicken, salsa or taco sauce, lime juice, broth, and seasonings to slow cooker; set on high and cook for 4 hours.
2. Remove chicken from slow cooker, shred or chop and let sit for a few minutes to cool down some.
3. Prepare rest of bowl ingredients (heat corn and beans if desired).
4. Assemble burrito bowls by placing rice in bottom, top with shredded chicken, beans, corn, tomatoes, avocado slices, and garnish with chopped cilantro.
5. Drizzle with dressing before serving.

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