Chicken Chili Burrito Bowl
Half Baked Harvest
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 medium yellow onion, chopped
- 2 poblano peppers, seeded and chopped
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp 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
- 4 cups cooked rice
- shredded lettuce, avocado, green onion, and yogurt/sour cream, for serving
- lime zest and juice
- tortilla chips, for serving
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.
