Description

Crockpot White Chicken Chili Burrito Bowls are a delightful combination of flavors and textures, perfect for busy weeknights or casual gatherings. This easy-to-make dish features tender chicken simmered with vibrant poblano peppers and robust spices, all enveloped in a creamy salsa verde sauce. Each bowl can be customized with your favorite toppings, like creamy avocado, fresh cilantro, or spicy jalapeños, making it an interactive meal that everyone will love. Whether you’re looking for a comforting dinner or meal prep options for the week, these burrito bowls are a satisfying choice that will please both kids and adults alike.

Ingredients

Scale

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
2 cups salsa verde
1 can white beans, drained
1 cup shredded cheddar cheese
4 cups cooked rice
Shredded lettuce
Avocado slices
Green onions, chopped
1–2 jalapeños or serrano peppers, sliced
1–2 cups favorite salsa
Lime zest and juice
Tortilla chips

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Instructions

Chop the onion and poblano peppers. Season the chicken with cumin, chili powder, smoked paprika, kosher salt, and black pepper.
In the crockpot, layer the seasoned chicken followed by onions and poblano peppers. Pour salsa verde over the top.
Cover and cook on low for 5–6 hours or high for 3–4 hours.
Once cooked, shred the chicken in the pot and mix in white beans and cheese until melted.
Serve over cooked rice in bowls topped with shredded lettuce, avocado slices, jalapeños or serrano peppers, green onions, additional cheese, your favorite salsa, and lime zest.

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 560
Sugar: 3g
Sodium: 820mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 8g
Protein: 42g
Cholesterol: 120mg