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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.
Such amazing flavors!! This will be a repeat recipe!!
Hey there,
Happy Sunday!! Thanks so much for giving this recipe a try and your comment, so glad to hear it was enjoyed! xT
Made this for dinner tonight. It was really good and perfect comfort food. I did the stove top version. It didn’t say to cover the pot, so I did a partial cover. In the 20 minute cooking time, it wasn’t ready so I covered the pot and cooked for another 10 minutes. I also didn’t have enough salsa verde, so I topped it off with salsa. Turned out great. Easy to make and lots of flavour. Will definitely make again. 😁 thank you 😁
Hey Daniella,
Awesome!! So glad to hear that this recipe was enjoyed and thanks so much for making it! Have a great weekend:)
This was delish! Doubled up on the peppers because we love the spice.
Hey Mary,
Awesome!! So glad to hear that this recipe was enjoyed and thanks so much for making it! Have a great weekend:)
Hi – looking for the cilantro-lime rice. This looks great – making today.
Hi Kathy,
The recipe is shown above under the recipe notes section:) Please let me know if you have any other questions! xT
This is phenomenal! I can’t wait to make it again. I love all the topping variations to make it your own as well. I definitely recommend adding jalapenos. So good!!
Hey Emily,
Happy Friday!!⛄️❄️ I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xT
This was so delicious and easy! A thumbs up from the whole family. This one is going on repeat.
Hey Nicole,
Amazing!! Thanks so much for trying this recipe out, I am so glad it turned out well for you! xx
Is there a direction for the yellow onion listed in the ingredients? Did I miss it?
Hey Sabrina,
You’re going to add that to the crockpot in step 1. Please let me know if you have any other questions, I hope you love this recipe! xx
just fyi this step is not included in the recipe.
Delish! Used the serving adjuster to make enough for 2 and we finished every bite! Will add a little more seasoning to the crockpot next time for our personal taste but overall it’s a 5 star recipe. Thanks!
Hey there,
Happy Friday!!⛄️❄️ I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xT
This was another delicious recipe! Super quick & easy too, not sure why all the negative reviews. Can’t wait to use the leftovers in chicken nachos & quesadillas! Would love your homemade tortilla chip recipe! Thanks!!
Hey Sarah,
Happy Friday!!⛄️❄️ I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xT
Oh! I just realized that the jalapeños were not supposed to go in with initial dump! Duh! Well- we’ll see! Testing this recipe to see if it is ‘the one’ for a dinner party Saturday night . Good thing!
I have never made a bad HBH recipe! They truly are ‘me prod’!
I hope you love the recipe Betsy, thanks for giving it a try! xx
BTW- I did make it for that dinner party and making it again tonight!! YUM!
Thanks again!
Thanks so much Betsy!!
If I need to double the rice, do I double the liquid too? When just cooking rice in water it seems the more rice you add the percentage of water decreases, is it the same with this rice?Also, will it be okay to use brown basmati rice if that is all I have or is it necessary to use white rice? Excited to make this!!
Hi Lara,
If you are doubling the rice I would doubling all of the ingredients. I’ve never tested this recipe with brown basmati rice so I’m not sure if the cook time will be exactly the same! xx
This meal was phenomenal!! I ended up getting white rice instead of trying the brown rice. This was so easy and loved by all. Also, it was great as leftovers too! Thank you!
Hey Lara,
Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT
This was delicious! It arrived in my inbox today just in time to get it started for dinner. Thanks!
Thanks so much Erika!! So glad you enjoyed this dish! Have a great Thursday! xx
How do you prep the chips?
Hey Amanda,
You can find my homemade chip recipe here:
https://www.halfbakedharvest.com/essentials/
Please let me know if you have any other questions! xT
Made this last night. Sooooo good and easy!! I just used a pre packed taco seasoning and added peppers, jalapeños, and onions to the crock. Used a microwave rice pouch (bc I was lazy girl last night) and it was perfect! Pickled jalapeños are a must on top. Also used pinto beans. Had some leftovers today for lunch and it was better the 2nd day! Thank you Teighan!
Hey Kate,
Happy Thursday! So glad to hear that you enjoyed this recipe and thanks so much for making it! xT
Loved this! Note, the chopped onion needs to be slow cooked with everything else.
Hey Kristen,
Happy Thursday! So glad to hear that you enjoyed this recipe and thanks so much for making it! xT