Crockpot White Chicken Chili Burrito Bowls: An Amazing Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 3-6 hours
- Total Time: 0 hours
Ingredients
– 1 pound boneless, skinless chicken breasts
– 2 cans (15 oz each) white beans (e.g., cannellini or great northern), drained and rinsed
– 1 can (4 oz) diced green chilies
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 cup corn (fresh, frozen, or canned)
– 2 cups chicken broth
– 1 teaspoon cumin
– 1 teaspoon chili powder
– ½ teaspoon oregano
– Salt and pepper to taste
– 1 cup sour cream or Greek yogurt
– 1 cup shredded cheese (e.g., Monterey Jack or cheddar) for topping
– Fresh cilantro, chopped (for garnish)
– Avocado slices (for serving)
– Lime wedges (for serving)
– Tortilla chips (for serving, optional)
Instructions
Creating Crockpot White Chicken Chili Burrito Bowls is simple when you follow these easy steps:
1. Prepare Chicken: Place the boneless, skinless chicken breasts at the bottom of the crockpot.
2. Add Beans and Veggies: Pour the rinsed white beans, diced green chilies, diced onion, minced garlic, and corn over the chicken.
3. Pour in Broth: Add the chicken broth to the crockpot, ensuring that all the ingredients are submerged.
4. Season: Sprinkle cumin, chili powder, oregano, salt, and pepper on top of the mixture.
5. Stir Gently: Give the ingredients a gentle stir to combine the spices, ensuring even seasoning.
6. Cover and Cook: Put the lid on the crockpot. Cook on low for 6 hours or high for 3 hours, until the chicken is fully cooked and shreds easily.
7. Shred Chicken: Once cooked, remove the chicken pieces and shred them using two forks. Return the shredded chicken to the crockpot.
8. Add Creaminess: Stir in the sour cream or Greek yogurt until incorporated, giving the mixture a creamy texture.
9. Serve: Turn off the crockpot and let it sit for a few minutes while you prepare your toppings.
Nutrition
- Serving Size: 6
- Calories: Approximately 350 kcal per serving
- Fat: 10g
- Protein: 30g