This recipe is going to be a weeknight dinner game changer. Slow cooker white chicken burrito bowls are insanely good . . . seasoned chicken, peppers, salsa verde, white beans and cheese piled over rice and served with your favorite toppings.
You know how much I love dump and go slow cooker meals. They’re no-fuss wonders that make life so much easier. These slow cooker white chicken chili burrito bowls are a huge win when it comes to simple, delicious dinners. Winner, winner, chicken dinner!
Not only do I love slow cooker meals, I also love burrito bowls, rice bowls, buddha bowls, etc. I think one of the reasons I love “bowl” dinners is because they’re super versatile and the options can be endless. When I came across this recipe over at Half Baked Harvest, I immediately knew I was going to love it!
Parker told me this was more like a fall or winter dinner and I get why he said that. Let’s be honest, when it comes to any meal, if you hear the word “chili” you automatically think fall or winter food. I have to disagree because any meal that can be made in the slow cooker, is the best summer meal ever because you don’t have to turn your oven on when it’s 102°outside.
Summers can be busy and lazy! This is a dinner that can be thrown together in the morning if your day is super busy, or if you’re just being lazy and want something super, duper easy. It’s truly one of those slow cooker meals where you dump everything in and walk away. You’re going to have a fabulous, delicious dinner with minimal work or effort. Now that’s a win in my book!
You’re going to love how easy these are to make!
- In the bowl of your slow cooker, place the chicken, chopped pepper, cumin, chili powder and paprika. Season with salt and pepper.
- Pour the salsa verde over the chicken then cover and cook on low for 5-6 hours or on high for 3-4 hours.
- Shred the chicken using two forks. Add the beans, cheddar cheese, and cilantro and stir until just combined. Season with salt and pepper if needed.
- Serve the chicken chili over bowls of rice and top with your favorite toppings . . .lettuce, guacamole, sour cream, cheese, cilantro, jalapeños, salsa, etc.
A FEW WAYS TO SWITCH THINGS UP.
Like I mentioned, I love bowls because of their versatility. Here are a few ideas of things you can try.
- Try using a different kind of rice. Instead of white rice, use cilantro rice or coconut rice.
- Instead of colby jack cheese, try pepper jack for some kick, Mozzarella or Monterey jack.
- Instead of white beans use pinto or black beans.
They’re so simple. They’re delicious. They’re uncomplicated. These colorful bowls are the perfect dinner for any night of the week, any time of the year.Print
Recipe Source: Adapted slightly from Half Baked Harvest