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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.
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.
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.
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.
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.
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.
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!
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
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.
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
- 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/sour cream, for serving
- 1-2 cups favorite salsa
- lime zest and juice
- tortilla chips, for serving
Instructions
- 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.
Stove
- 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.
Notes
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.
This is fantastic! I made this last night in the insta-pot. Very easy to make and yet so delicious! Great comfort food for a snowy winter night. This is definitely a repeat!
Hey Karen,
Happy Thursday! So glad to hear that you enjoyed this recipe and thanks so much for making it! xT
This looks fantastic! Yum yum yum
Hey Liz,
Thanks so much!! I love to hear that this recipe was enjoyed and appreciate you making it! xT
This recipe was great! Super easy and flavorful. My husband likes spice so his only complaint was it lacked heat. What would you recommend to spice it up a bit next time? Love all your recipes! Would definitely make this again.
Hey Nadine,
So glad to hear you and your husband enjoyed this dish!! For more heat, you can increase the chili powder and paprika and you could also use a salsa verde that is on the spicer side. I hope this helps! xx
The rice instruction has coconut milk in it?
Hi Tieghan,
This recipe looks fantastic! Thanks for all your hard work in sharing all this goodness. ☺️ For the cilantro rice, it still shows the description of your coconut rice, which I think is not what you intended? Maybe someone from your web team can help out if you’ve got too much on your plate right now?
I’m thinking of making this ahead of time for a late lunch for the Bunko ladies! Can’t wait to try!
I hope you love the recipe Laurie!! Let me know how it turns out! xx
Hi Tieghan! I’m on your email and this recipe came across this morning. Had all ingredients including thawed chicken in the fridge and my homemade salsa verde. I only had time to throw together some brown rice and tasted great. Delicious recipe, definitely will be making again! Thank you!
Hey Liz,
Amazing!! Thank you so much for making this recipe and sharing your review, so glad to hear it was enjoyed! xT
Made this tonight, even though I didn’t have serranos it was still very flavorful. My 13 year old said it should go in our rotation. It goes well over cilantro lime rice and with the avocado.
Hey Marla,
Thanks so much for making this recipe, I’m so glad to hear it turned out well for you! xT
It was good. Getting the spice level right was a bit of challenge but adding adobo sauce at the end fixed that. I’ll make it again.
Hey Donna,
Happy Wednesday! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
Sorry if I missed something but there is a medium onion in the ingredients. Does that go into the crockpot?
Hey Nicole,
Yes, you can go ahead and add the onion in step 1. Please let me know if you have any other questions, I hope you love this recipe! xx
Looks delicious! Tonight’s dinner
Do you add the poblanos and Serranos/jalapeños to the crockpot?
Or are the serranos/jalapeños for the topping?
Hey Lisa,
Thanks so much!! I kinda do a little bit of both, add some to the crockpot and then save some for serving:) I hope you love this recipe! xT
Where is the stove top directions and the cilantro rice recipe? You said you have added them, but still can’t find them.
Thanks!
Hi Suzanne,
Both are listed above, right with the directions for the recipe:) Please let me know if I can help in any other way! xx
If I was going to make this on the stove instead of a crock pot what would the cooking time be?
Hey Erica,
The stove top instructions are listed above:) Please let me know if you have any other questions, I hope you love this recipe! xx
This was excellent. I was out of poblano peppers so I subbed a can of green chilis and two chipotle peppers in adobo. Very creative spin on a burrito bowl. Love all your recipes. This will be on repeat!
Hey Mistie,
Happy Tuesday!! Thanks so much for making this recipe and sharing your feedback, so glad to hear this dish was enjoyed! xT
Do you have the recipe how you make the chips to go with it? Love your recipes!!
Hey Gina,
Sure do, here you go!
https://www.halfbakedharvest.com/essentials/
Please let me know if you have any other questions! xT
You accidentally shared asian coconut rice instead of cilantro rice in the notes!
Thanks for pointing that out Asher!! Will fix it to the cilantro rice:) xT
So delicious! My family loved it! Will absolutely recommend this dish. I will be making it again!!!!
Hey Josann,
Amazing!! Thanks so much for making this recipe and sharing your feedback! So glad to hear it was enjoyed! xx