Crockpot White Chicken Chili Burrito Bowls.
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
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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.
- 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.
- 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.
Source
Original recipe: View Original