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Today is September 25, 2022

Crockpot Chicken Burrito Bowl


One-Dish Meals


2 to 2 1/2 pounds skinless, boneless chicken breast
16 ounces chunky salsa
3/4 cup chicken broth
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
4 cups cooked rice
1 can Mexican sweet corn (or fresh corn off the cob)
1 (16-ounce) can black beans, low sodium
3 small avocados
1/4 cup chopped cilantro
1 lime


1. Add all “Crockpot Mexican Chicken” ingredients to the slow cooker. Set on high and cook for 4 hours.
2. When the chicken has reached 165 degrees internally, remove and shred the chicken and let it cook/sit for 10 more minutes.
3. Prepare the other ingredients — cook rice, drain corn and black beans and place in a microwave-safe bowl. Heat in the microwave in 30-second increments so not to over heat. Chop cilantro, dice avocados and cut lime into wedges.
4. Assemble rice bowls by adding rice, chicken, corn, black beans, and diced avocados to each bowl. Garnish with cilantro and lime wedges for squeezing over before eating.
5. Optional: Drizzle with store-bought cilantro lime dressing or top with one to two tablespoons of salsa.

Creates 4-6 bowls


This recipe originally appeared in the June 2021 issue of Today in Mississippi and was included in Rebecca Turner's article "Plated with Rebecca Turner."

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