Slow Cooker Chicken Burrito Bowl

 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 as drizzle
• 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 16oz canned black beans, low sodium
• 3 small avocados
• 1/4 cup chopped cilantro
• 1 lime

Instructions

• 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!