Slow Cooker Chicken Rice Bowls with Cilantro Lime Dressing
Slow-cooked shredded chicken with beans and corn, served over separately cooked rice with avocado, cheese, cilantro, and prepared cilantro-lime dressing.
Ingredients
Slow Cooker
- 2 boneless skinless chicken breasts 1–1¼ pounds total; fully thawed
- 1 15-ounce can black beans rinsed and drained
- 1 cup corn frozen or drained canned
- 1 cup chicken broth
- 2 tablespoons fresh cilantro chopped
Rice
- 1 cup dry long-grain white rice cooked separately; yields approximately 3 cups
- as directed water for separately cooking rice according to its package
Fresh Toppings
- 1 avocado diced
- 2 tablespoons fresh cilantro chopped
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup prepared cilantro-lime dressing 2 tablespoons per bowl
Instructions
- Add thawed chicken breasts, drained black beans, corn, 1 cup broth, and 2 tablespoons cilantro to a suitable 3–4-quart slow cooker, following its fill guidance.
- Cover and cook on LOW for about 2–4 hours or HIGH for 1½–3 hours. Begin checking near the early end and remove each breast when its thickest center reaches 165°F.
- During the final cooking period, prepare 1 cup dry long-grain white rice separately with water according to its package; allow its required covered rest. It should yield about 3 cooked cups.
- Shred cooked chicken on a clean board and mix with the hot beans and corn. Add a little cooking broth as needed to moisten, rather than pouring all broth into the bowls.
- Divide cooked rice and chicken mixture among 4 bowls. Top each with a quarter of the avocado and cheese, the remaining cilantro, and 2 tablespoons prepared cilantro-lime dressing. Serve immediately.
Notes
Rice is cooked separately; its preparation can overlap the slow-cooker stage. Time varies with breast thickness and cooker strength, so use the 165°F check instead of a fixed long wait.