Description
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. ♡
Ingredients
Units
Scale
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 large Anaheim pepper, seeded and chopped, see notes
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 1/2 teaspoons smoked paprika
- 2 cups salsa verde*
- 1 can Great Northern beans, drained
- 1 cup shredded colby jack cheese
- 1/2 cup fresh cilantro, chopped
- Cooked white or brown rice
Toppings:
- avocado
- sour cream
- salsa
- shredded lettuce
- lime juice
- green onions
- sliced jalapeño
- tortilla chips
Instructions
- 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. Cover and cook on low for 3 to 4 hours or on high for 2 to 3 hours, or until chicken shreds easily and is cooked through.
- 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.
Notes
- The original recipe called for 2 poblano peppers, but I used one large Anaheim pepper. Either will be delicious.
- I love Trader Joe’s and the Herdez brand salsa verdes, but you can use your favorite brand.
- Prep Time: 5 mins
- Cook Time: 4 hours