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A new go-to weeknight dinner – Crockpot White Chicken Chili Burrito Bowls. Seasoned chicken slow cooked with onions, poblano peppers, and spicy salsa verde. Served up bowl style, just as you desire, with cilantro-lime rice, lettuce, lots of cheese, avocado, sour cream, and plenty of salty tortilla chips, plus extra salsa. These colorful chicken bowls are the simplest dinner to make and full of wonderful Mexican flavors. A fun any-night-of-the-week dinner that everyone will enjoy.

Crockpot White Chicken Chili Burrito Bowls |

When I set out to make new recipes to share with you all, I have a few things in mind that I want to get out of the recipe. It varies from recipe, to recipe, but one constant is to create simple, delicious, and colorful weeknight meals. We’re all busy, so my main goal is for everyone to enjoy a homemade dinner, even on the busiest nights of the year.

Sometimes I nail it and a new recipe is super simple, super colorful, and totally delicious. Other times the recipe may check off 1 or 2 of those boxes. When a recipe does check off all the boxes I have floating around in my head, I know it’s a keeper.

I just finished writing the recipe for these burrito bowls. And while it didn’t check off all of my boxes, it sure checks off the simple and easy box.

Crockpot White Chicken Chili Burrito Bowls |

Without a doubt, this is my simplest recipe of the week. It’s one of those amazing crockpot dinners that you just dump everything in, turn the crockpot on, walk away, and then come home to dinner.

You’ll have to make a side of rice and gather all your toppings, so I guess there are those “extras”. But that’s only minutes of prep and the outcome is so worth it.

These colorful Mexican-inspired bowls are so delicious, yet so simple. I know you’re going to love them.

Crockpot White Chicken Chili Burrito Bowls |

Here are the details

Before I dive in, you can make these bowls with the crockpot, instant pot, or simply on the stove. However, I do love the crockpot for this recipe.

The ingredients are as follows: chicken, onion, poblano peppers, a mix of seasonings, and then jarred salsa verde. Dump this all into your crockpot and cook, nothing fancy. No searing, broiling, or anything.

Next, shred the chicken, which by this time should easily fall apart. Mix in white beans or pinto beans, cheddar cheese, and cilantro. That’s all.

Crockpot White Chicken Chili Burrito Bowls |

The most time-consuming element of these bowls is gathering up all of the toppings. Which I will admit can take a few minutes, since we all love a bounty of burrito bowl toppings.

But that’s the beauty of a bowl-style recipe, you can build your own!

I serve the chicken over bowls of buttered cilantro rice, which I share the recipe for in the notes. Then plenty of toppings.

Crockpot White Chicken Chili Burrito Bowls |

I like to arrange the burritos like this. First the rice, then spoon over the chicken, peppers, beans, and sauce from the crockpot. From here, I top with cheese so that the hot chicken will melt the cheese (YUM). Next add lettuce, lightly mashed avocado, cilantro, green onions, jalapeños, and a dollop of plain Greek yogurt.

Add salsa over top along with chips on the side…all the delicious important things!

The final verdict from the family, specifically Creighton, is that these bowls need to be on repeat. He especially loved the saucy salsa verde chicken, which really is the heart of the recipe.

Crockpot White Chicken Chili Burrito Bowls |

I love a little extra salsa verde sauce!

And guys, that’s pretty much it for this one. Simple as can be, but so delish. Think a little spicy, a touch creamy, filled with chicken, peppers, cheese, and all those yummy toppings. I love a simple January dinner when the days are busy and the nights are long and cold!

Crockpot White Chicken Chili Burrito Bowls |

Looking for other fall dinners with a little kick? Here are a few ideas: 

Healthy Slow Cooker Turkey and White Bean Chili

Healthy Slow Cooker Chipotle Bean Chili

One Skillet Saucy Chicken Tortilla Enchilada Rice Bake

Healthy Chipotle Chicken Sweet Potato Skins

Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips

Lastly, if you make these Crockpot White Chicken Chili Burrito Bowls be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite

Crockpot White Chicken Chili Burrito Bowls

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Calories Per Serving: 470 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. In the bowl of your crockpot, combine the chicken, onion, peppers, cumin, chili powder and paprika. Season well with salt and pepper. Pour over the salsa verde. Cover and cook on low for 5-6 hours or on high for 3-4 hours.
    2. Lightly shred the chicken. Stir in the beans, cheddar cheese, and cilantro. Cook until the cheese melts, 5 minutes.
    3. Serve the chicken and sauce over bowls of rice. Top, as desired, with lettuce, yogurt/sour cream, cheese, avocado, cilantro, jalapeños, and green onions. Drizzle over the salsa. Zest lime over each bowl. Eat and enjoy with plenty of chips on the side.

Instant Pot

  • 1. In the bowl of your instant pot, combine the chicken, peppers, cumin, chili powder and paprika. Season well with salt and pepper. Pour over the salsa verde. Seal the lid and cook on high pressure for 8-12 minutes.
    2. Finish as directed above.


  • 1. In large pot, combine the chicken, peppers, cumin, chili powder and paprika. Season well with salt and pepper. Pour over the salsa verde. Set over medium heat. Bring to a simmer, stir, adding olive oil if needed. Reduce the heat to low. Simmer 20 minutes, until the chicken shreds.
    2. Finish as directed above.


Cilantro Rice: Combine 1 (14 ounce) can coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add 1 cup white rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered for another 15-20 minutes (don’t take any peeks inside!). Remove the lid and add a pat of butter and 1/3 cup chopped cilantro. Fluff the rice with a fork.
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Crockpot White Chicken Chili Burrito Bowls |

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  1. Hi! I thought I had defrosted chicken breasts but it turned out to be center cut pork chops!🙄 Would these work in this recipe? Thanks, love your recipes~ Gail

    1. Hi Gail,
      So sorry! I’m not sure pork chops would be the best to use for this recipe! Let me know if I can help in any other way! xx

    1. Hi Irina,
      Happy Monday! Thanks a lot for giving this recipe a go and your comment! Love to hear that it turned out well:)