Crock Pot Shredded Chicken Chile Verde Burrito Bowls

Easy chicken chile verde burrito bowls made conveniently in your slow cooker! This recipe only takes minutes to prepare and results in a marvelous well-balanced meal to enjoy any night of the week.

Crock pot chile verde shredded chicken burrito bowls

 

Happy almost Labor Day Weekend!

I thought I’d leave you with another steamy bowl of goodness before the long weekend begins! In fact, it’s an easy one to share with friends and family without putting out a ginormous amount of effort (you’ll see why in a bit).

Garrett and I are heading up to Bend, OR today and will be travelling to McMinville on Friday for a half marathon we’ll be running on Sunday. Are either one of us feeling particularly prepared for this 13-mile romp? Nay. We’ve been slacking on the training, but I always find the energy at events to be super inspiring, so I think the combination of our puny training runs and the adrenaline will make us pull through. Fingers crossed. More will be revealed!

Labor Day Weekend marks my blogiversary, as I posted my very first recipe for Almond Ginger Scones on my site six years ago on Labor Day. Funny enough, I was in Bend, OR when I posted it, so it kinda feels like the whole thing is coming full circle in a way. I typically don’t make a big deal out of the blogiversary, but I will say THANK YOU! I am so grateful to have you here, no matter how long you’ve been a follower. Your presence means the world to me! <3

Crock pot chile verde shredded chicken burrito bowls

Okay! So these bowls! So silly-simple, it’s almost laughable. I considered not even posting them because they’re so simple, but in the end, I realized that was an exact reason for posting them! You just toss some boneless chicken breasts and some chile verde salsa (aka green salsa) in a crock pot, walk away, and several hours later you have just the most incredible main dish. 

Let’s talk salsa options. Truthfully, I love just pouring in a jar of quality store-bought green chili salsa, but if you’re wanting to make this dish entirely from scratch, follow the green salsa recipe from my Chile Verde Chicken Enchiladas recipe. If you’re paleo and decide to go the store-bought route, just be sure to read the ingredients on the back of the jar, as many store-bought salsas contain sugar. I use 505 Southwestern Hatch Green Chile Salsa (<- not sponsored! I just love) each and every time because the flavors are super developed and yeild an amazing tasting shredded chicken. Do note, this particular salsa isn’t technically paleo because it contains a little bit of canola oil.

Back to my story! We slow cook the chicken in nothing more than salsa, shred it up, then make tasty bowls out of it. Get creative with your burrito bowl add-ins! I’m always a fan of brown rice, black beans, a quick cabbage slaw (literally just red cabbage, lime juice, and salt), avocado, and maybe some shredded cheese. I also like to go the roasted pepper/guacamole/black bean route, like so:

Crock pot chicken chile verde burrito bowls

 

Tailor these bowl add-ins to your dietary needs, my friends! You can add roasted or sauteed bell pepper, guacamole, sour cream, whatever your heart desires. you can serve this on top of cauliflower rice to keep it grain-free, or turn the meat into a taco or burrito situation.

This is one of those meals I’ve made over and over because of how quick (and pleasing!) it is. If you’re looking for something ultra quick to throw together over the weekend, I’m thinking a build-your-own burrito bowl bar is a fabulous way of pleasing all the peeps. If you’re feeding more than 3 or 4, simply double (or triple) the recipe for the chicken.

And that is it! Have a beautiful, fun, relaxing, rejuvenating, fun-filled weekend! I’ll keep you posted (buhdumching) on the half marathon on my instagram stories!

xo

Crock Pot Shredded Chicken Chile Verde Burrito Bowls

Course: Main Course
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 4 people
Author: Julia
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Ingredients

Quick Cabbage Slaw

  • 1/2 head red cabbage thinly sliced
  • 1 cup grated carrot
  • 3 to 4 tablespoons fresh lime juice to taste
  • 1 teaspoon sea salt to taste

For the Bowls

  • 5 to 6 cups cooked brown rice
  • 2 large avocados peeled and sliced
  • 1/2 cup fresh cilantro chopped
  • lime wedges for serving

Instructions

Prepare the chicken

  1. Place the chicken breasts your slow cooker along with the salsa. Stir everything around so that the chicken is well-submerged. Place crock pot on low and cook for 4 to 6 hours, until chicken is cooked through. Transfer chicken to a cutting board and use two forks to shred it. Place shredded chicken back in the crock pot to soak up the salsa until you're ready to serve.

Make the slaw:

  1. Add the cabbage and carrot to a mixing bowl and drizzle with lime juice and sea salt. Use your hands to massage everything together. This process will help break down some of the fibers in the cabbage so that it's softer to chew. Taste slaw for flavor and add more lime juice and/or sea salt to taste.

Make the Bowls:

  1. Add cooked brown rice to 4 bowls, followed by desired amount of slaw, shredded chicken, avocado, cilantro, and any other toppings you'd like (such as black beans, shredded cheese, sour cream, more green salsa, etc). Serve and enjoy!

Recipe Notes

*You can also use bone-in peices or boneless chicken tenders

Crock pot chicken chile verde burrito bowls

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Comments

  1. Sarah @ Making Thyme for Health

    I can’t believe TRR is coming up on 6 years! So crazy how time flies and so cool that you’ll be back where it all began in Bend. That’s a place I would love to explore more. It has such a cool small town vibe. I’m sure you two will smash the half marathon. Hope you have a great trip, love!

    Reply
    1. Julia Post author

      Hi Tonya! Yes! One of the ways I make the bowls is with black beans. The differing photos are to illustrate different options for loading up the bowls 😉 Hope you enjoy!

      Reply
  2. Jennifer Dedrick

    I made this yesterday! It was so amazing and delicious and my husband loved it too! Lots of exclamation points as this will be a staple in my cooking from here on out! Thank you so much for all you do to help us

    Reply

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