Topic: Delicious Recipe: Crockpot White Chicken Chili Burrito Bowls
Anonymous A started this discussion 1 year ago #122,416
A new go-to weeknight dinner – Crockpot White Chicken Chili Burrito Bowls. Perfect for a spicy start to the new year!
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
Instructions:
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.
Lightly shred the chicken. Stir in the beans, cheddar cheese, and cilantro. Cook until the cheese melts, 5 minutes.
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.
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
Instructions:
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.
Lightly shred the chicken. Stir in the beans, cheddar cheese, and cilantro. Cook until the cheese melts, 5 minutes.
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.
Anonymous B joined in and replied with this 1 year ago, 2 minutes later[^] [v] #1,336,207
What is wrong with a colorful chicken?Kook !!rcSrAtaAC joined in and replied with this 1 year ago, 3 hours later, 3 hours after the original post[^] [v] #1,336,214
I feel like this would be good with more beans and maybe some chicken stock
Oh and maybe those sweet mini peppers
Oh and maybe those sweet mini peppers
(Edited 28 seconds later.)
Anonymous D joined in and replied with this 1 year ago, 15 minutes later, 3 hours after the original post[^] [v] #1,336,215
Fucking white people food bland bullshit