Crockpot White Chicken Chili Burrito Bowls Recipe
A flavorful and comforting Crockpot White Chicken Chili Burrito Bowls recipe featuring tender chicken cooked with poblanos and spices in salsa verde, served over rice and topped with fresh garnishes for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 5-6 hours (Crockpot low) or 3-4 hours (Crockpot high)
- Total Time: 5 hours 10 minutes (low) or 3 hours 14 minutes (high)
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-American
Ingredients
Scale
Chicken & Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 medium yellow onion, chopped
- 2 poblano peppers, seeded and chopped
- 1–2 jalapeños or serrano peppers, sliced
Spices & Seasonings
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Kosher salt and black pepper, to taste
- Lime zest and juice
Liquids & Sauces
- 2 cups salsa verde
- 1–2 cups favorite salsa (for serving)
Beans & Cheese
- 1 can white beans, drained
- 1 cup shredded cheddar cheese
Fresh Herbs & Garnishes
- 1/2 cup fresh cilantro, chopped
- Shredded lettuce (for serving)
- Avocado slices (for serving)
- Green onion, sliced (for serving)
- Yogurt or sour cream (for serving)
- Tortilla chips (for serving)
Base
- 4 cups cooked rice
Instructions
- Prepare the Crockpot Base: In the bowl of your crockpot, combine the chicken, onion, poblano peppers, cumin, chili powder, smoked paprika, and season well with kosher salt and black pepper. Pour the salsa verde over the mixture. Cover and cook on low for 5-6 hours or on high for 3-4 hours until chicken is tender.
- Shred and Combine: Remove the chicken from the crockpot and lightly shred it using two forks. Return the shredded chicken to the crockpot and stir in the drained white beans, shredded cheddar cheese, and chopped cilantro. Cook on low power for about 5 minutes or until the cheese has melted into the chili mixture.
- Assemble Burrito Bowls: Divide the cooked rice into serving bowls. Spoon the white chicken chili over the rice. Top each bowl with shredded lettuce, yogurt or sour cream, additional cheese, avocado slices, chopped cilantro, sliced jalapeños or serranos, and green onions as desired. Drizzle the favorite salsa over the bowls and finish by zesting fresh lime over each serving for a bright, zesty flavor.
- Serve with Chips: Serve the burrito bowls alongside crunchy tortilla chips for dipping and added texture.
Notes
- Chicken thighs yield more flavorful and moist results, but breasts work well too.
- Adjust the number of jalapeño or serrano slices based on your preferred spice level.
- If cheese isn’t desired, omit or substitute with a vegan cheese alternative.
- Cooking times will vary if using the Instant Pot or stovetop methods; refer to respective instructions accordingly.
- For a lower carb version, substitute rice with cauliflower rice.
Keywords: white chicken chili, crockpot recipe, burrito bowls, slow cooker chicken, salsa verde chicken, easy chicken chili