Introduction

This Crockpot White Chicken Chili Burrito Bowl is a comforting and flavorful meal perfect for busy days. Tender shredded chicken simmers with spices, peppers, and salsa verde to create a delicious chili base served over rice. Customize your bowl with fresh toppings for a satisfying and easy dinner.

A bowl with a base layer of white rice is topped with shredded brown meat in sauce on one side, finely chopped green lettuce on the top right, and creamy white shredded cheese in the center. Fresh green slices of jalapeño and chopped green onions are sprinkled across the top along with fresh cilantro. A dollop of white sour cream sits near the cheese, and two golden brown crispy tortilla chips, one dipped in a brown sauce, lean on the right side of the bowl. There are some lime wedges on the left edge, and the bowl rests on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds boneless, skinless chicken breasts or thighs
1 medium yellow onion, chopped
2 poblano peppers, seeded and chopped
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
Kosher salt and black pepper, to taste
2 cups salsa verde
1 can white beans, drained
1 cup shredded cheddar cheese
1/2 cup fresh cilantro, chopped
1-2 jalapeños or serrano peppers, sliced
4 cups cooked rice
Shredded lettuce, avocado, green onion, and yogurt or sour cream, for serving
1-2 cups favorite salsa
Lime zest and juice
Tortilla chips, for serving

Instructions

Step 1: In the bowl of your crockpot, combine the chicken, onion, poblano peppers, ground cumin, chili powder, smoked paprika, and season well with kosher salt and black pepper. Pour the salsa verde over the mixture.
Step 2: Cover and cook on low for 5-6 hours or on high for 3-4 hours until the chicken is tender and cooked through.
Step 3: Lightly shred the chicken with two forks while still in the crockpot. Stir in the drained white beans, shredded cheddar cheese, and chopped cilantro. Cook on low until the cheese melts, about 5 minutes.
Step 4: Serve the chicken chili over cooked rice. Top each bowl with shredded lettuce, avocado slices, green onions, jalapeño or serrano slices, and a dollop of yogurt or sour cream as desired.
Step 5: Drizzle your favorite salsa over the bowls and finish with fresh lime zest and a squeeze of lime juice. Enjoy with tortilla chips on the side.

Tips & Variations

For a quicker option, cook this recipe in an Instant Pot on high pressure for 8-12 minutes, then finish with beans, cheese, and cilantro as directed.
Substitute chicken thighs for breasts to keep the chili juicy and flavorful.
Add corn or diced tomatoes to the chili for extra texture and sweetness.
Use quinoa instead of rice for a protein-packed base.
Omit the cheese or use a dairy-free alternative to make this recipe vegan-friendly (use plant-based cheese and substitute chicken with jackfruit or mushrooms).

Storage

Store any leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally, until warmed through. You can also freeze the chili for up to 3 months; thaw overnight in the refrigerator before reheating. Store rice separately to maintain its texture.

How to Serve

A deep white bowl filled with fluffy white rice as the base layer, topped with shredded dark brown pulled meat in two sections, fresh shredded green lettuce on the top right, and a generous mound of light yellow shredded cheese in the center. Bright green sliced jalapeños and chopped green onions are scattered around the cheese. A small amount of white sour cream peeks through near the cheese, and fresh green cilantro leaves are spread across the dish. On the right edge, a yellow crispy tortilla chip dips partly in a thick, dark brown sauce. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts or thighs. Just increase the cooking time slightly when using the crockpot or Instant Pot to ensure the chicken cooks through fully.

What can I use instead of white beans?

If you prefer or don’t have white beans, navy beans or cannellini beans are great substitutes. You can also leave them out if you want a bean-free chili.