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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 recipe is on repeat in my house. The only thing I do a little different is add cheese to top instead of stirring it in. Only because of personal dietary restrictions though. I’m sure it’s amazing with cheese mixed in. Thanks for this great recipe that is so easy to adjust!
Thank you soooo much! I so appreciate you taking the time to leave such a kind comment! xT
Delicious!! New weeknight staple 🙂
Hi Veronica,
Happy Wednesday!!🫐🍒🍓 I’m so glad to hear that this recipe turned out well for you, thanks for making it and your feedback! xT
Ummm OKAY this was the best ever. What sorcery is this?!
The only modification I made was that I didn’t have exactly 2 cups salsa Verde, but I made up the rest with a regular medium spice salsa (about a 1/2 cup) and it still turned out amazing!
100% added to my meal rotation.
Thank you for this flavourful meal!
Hey Kate,
Thanks so much!! I love to hear that this recipe was delish and I appreciate you making it! xT
This was immediately added to our favorites list!! My kids raved about it and I can’t stop thinking about it. I am getting ready to add this to our dinner menu again next week.
It was soo easy as a mom of 4 littles. Easy and delicious!!!
Also enjoy the variety of ways to serve this. (Over rice, with tortilla chips, etc)
Thanks so much Autumn!! I appreciate you making this recipe and sharing your feedback, so glad to hear the dish was a hit! xT
I’m making this recipe for the fourth or fifth time today, because it’s delicious! My husband loves it, our friend’s very picky 5 year old loves it, and it’s a super easy/affordable option to make when hosting others for a meal!
Hey Rebecca,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks for making it:) xT
Love this recipe – so simple, yet so delicious! I served this at a party (several picky eaters in attendance) and got rave reviews all around. One person told me this was way better than anything they’ve ever eaten at Chipotle!!
Hey Cindy,
Wonderful!! I love to hear that this recipe turned out well for you, thanks so much for making it! xx
Delicious! This is definitely going to be in regular rotation at our house. I made two adjustments: I followed the Instant Pot instructions but sautéed the onions and peppers first together with the spices. I also brined the chicken breasts so omitted salt until the after I’d tasted the final dish.
Hey Karyn,
Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks for making it! Thanks for sharing what works well for you:) xx
Super yummy and super easy! Perfect for that week night meal! Adding this to our rotation immediately – wouldn’t change a thing!
Hi Megan,
Wonderful!!🌴🍍 I appreciate you making this recipe and sharing your review, love to hear that it turned out well! xx
I made this in the crockpot, and it turned out great. Very easy to make.
Hey Djienne,
Happy Sunday!! Love to hear that this recipe turned out well for you, thanks so much for making it! xT
Made this yesterday. Super yummy! We’re doing low carb, so I skipped the beans and served over cauliflower rice. Delicious! Can’t wait to dig into the leftovers today.
Hey Jill,
Wonderful!! Thanks so much for making this recipe and sharing your comment, so glad to hear it was a winner! xT
made this for dinner and my husband had thirds!! great recipe, super easy and healthy! will definitely make this again.
side note, for some reason I cubed up my chicken before putting in the crockpot – not a problem in the end!
Hey Danielle,
Perfect!! Thanks so much for making this dish and sharing your comment, so glad it was a hit! Have a great weekend:)
Absolutely delicious! The flavors all work so well together. As a busy mom, this is my go-to meal.
Hey Ashley,
Happy Monday!!⛅️ Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you:)
Absolutely delicious and so simple! Will be adding this to our rotation! No changes, used instant brown rice instead of cilantro rice just to save to time 😊
Hey Melanie,
Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it! xx
Third time!!! Absolutely perfect! No adjustments needed !!! Tonight, sheet pan honey mustard salmon with Caesar roasted potatoes and Brussels!🧡💚!!! Thank you!!!
Hey Betsy,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was a winner! Have a great Wednesday! xx
My whole family (including my 2 year old), love this! We are pretty much making it every other week (third time tomorrow). We overcooked it the first time and didn’t have a ton of sauce but made it as instructed last time and honestly both were delicious. We top with sour cream, avocado, salsa and pickled jalapeños and put it over the coconut rice.
Hey Cassie,
Fantastic!! Thanks a bunch for trying this recipe out, I’m thrilled to hear that it turned out well for you:)