Crockpot White Chicken Chili Burrito Bowls

Crockpot White Chicken Chili Burrito Bowls

I’m not a huge fan of soups and chili so when I found this recipe that turned chili into a burrito bowl, I was all in!

serves 6

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

• 1 can white beans, drained

• 2 cups sugar free salsa verde

• 1/2 cup fresh cilantro, chopped

• 1-2 jalapeños or serrano peppers, sliced

• 4 cups cooked rice

• shredded lettuce, avocado, green onion, and non dairy yogurt/sour cream, for serving

• 1-2 cups favorite salsa

• lime zest and juice

• handful of Siete GF tortilla chips

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, and cilantro. Cook just to warm the beans, about 5 minutes.

3. Serve the chicken and sauce over bowls of rice. Top, as desired, with lettuce, yogurt/sour cream, avocado, cilantro, jalapeños, and green onions. Drizzle over the salsa. Zest lime over each bowl. Eat and enjoy with chips on the side.