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–+ servings

Slow Cooker Chicken Bowl

Delicious Mexican-inspired slow cooker chicken bowl garnished with fresh toppings
A hands-off, flavorful, and healthy Mexican-inspired meal featuring tender shredded chicken cooked with rice, black beans, and corn, topped with avocado and cilantro-lime dressing.
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Serving Size 6 servings

Ingredients

Main Ingredients

  • 1.5–2 pounds chicken breasts or thighs Thighs stay juicier, breasts are leaner.
  • 1 to 1 1/4 cups long-grain rice Adjust to package instructions.
  • 1 15 oz can black beans, rinsed and drained Pinto or kidney beans can be used as substitutes.
  • 1 15 oz can corn, drained Or 1–1.5 cups frozen corn.
  • 1–2 units avocados, diced Add fresh to avoid browning.
  • 1 cup shredded cheddar or crumbled queso fresco Cotija or Monterey Jack can be used as alternatives.
  • 2–3 cups water or low-sodium chicken broth Refer to rice package for slow-cooker ratios.
  • 1–2 tsp chili powder Seasoning.
  • 1 tsp cumin Seasoning.
  • 1/2 tsp smoked paprika Seasoning.
  • optional garlic powder or minced garlic For extra flavor.

Cilantro Lime Dressing

  • cilantro, lime juice, olive oil, honey, and salt For quick homemade dressing.

Instructions

Preparation

  • Lightly season the chicken with salt, pepper, chili powder, and cumin. Place the pieces in the bottom of a 6-quart slow cooker.
  • Sprinkle the rice evenly over the chicken. Add the rinsed black beans and drained corn on top.
  • Pour in water or chicken broth to the level recommended on your rice package for slow-cooker cooking (usually about 2–3 cups for 1 cup of white rice), then give the top a gentle stir—don’t bury the rice too deep.

Cooking

  • Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. Check that rice is tender and chicken reaches 165°F.
  • Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the slow cooker and mix everything gently to combine. Taste and adjust salt or spices.

Serving

  • Spoon the mixture into bowls. Top each bowl with diced avocado, a sprinkle of fresh cilantro, and shredded cheddar or queso fresco.
  • Drizzle with Cilantro Lime Dressing just before serving.

Notes

Cool leftovers within two hours and store in airtight containers in the refrigerator for up to 3–4 days. To freeze, portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.