halfbakedharvest4.9
Crockpot White Chicken Chili Burrito Bowls
Colorful bowls that are the simplest to make + full of flavor...a fun any-night-of-the-week meal!
👥 6 Servings⏱️ Prep & Cook: 4h 15m⏳ Prep: 15 min🔥 Cook: 4h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●stove
📝 Preparation Steps
1
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.
ground cumin2 teaspoonschili powder1 teaspoonsalsa verde2 cupsshredded cheddar cheese1 cupshredded lettuce, avocado, green onion, and yogurt/sour cream, for serving
2
Instant Pot
3
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.
ground cumin2 teaspoonschili powder1 teaspoonsalsa verde2 cups
4
Stove
5
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.
ground cumin2 teaspoonschili powder1 teaspoonsalsa verde2 cups
Nutrition Facts
calories
470 kcal
serving Size
1 serving
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