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Crock Pot Shredded Chicken Chile Verde Burrito Bowls
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Course: Main Course
Servings: 4 people
Author: Julia
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
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