Slow-Cooked Chicken Chili Burrito Bowls

Slow-Cooked Chicken Chili Burrito Bowls
  • Serves: 6
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes

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1 ½ pounds boneless chicken breasts
1 medium onion, chopped
2 poblano peppers, chopped
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
¼ teaspoon salt
½ teaspoon ground pepper
2 cups salsa verde
1 can Great Northern beans, drained
½ cup cilantro, chopped
4 cups cooked rice
3 cups tortilla chips, for serving
Shredded lettuce, avocado, green onion, jalapenos, sour cream and shredded cheese
1-2 cups salsa
1 lime, cut in half with seeds removed


  1. Combine chicken breasts, onion, peppers, cumin, chili powder, paprika, salt and pepper in crockpot.  Pour in salsa verde.  Cover and cook on low for 5-6 hours or high for 3-4 hours.
  2. Lightly shred the chicken.  Stir in the beans and cilantro.  
  3. Serve the chicken and sauce over bowls of rice.  Top with lettuce, sour cream, shredded cheese, avocado, cilantro, jalapenos and green onions.  Drizzle with salsa.  Squeeze lime juice over each bowl.
  4. Enjoy with tortilla chips on the side.

Additional recipes using Meats › Chicken

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