Crock Pot Shredded Chicken Chile Verde Burrito Bowls

Every time I make Crock Pot Shredded Chicken Chile Verde Burrito Bowls, I’m reminded of those cozy evenings spent gathered around the table with family. There’s something incredibly comforting about a warm bowl filled with tender, shredded chicken swimming in vibrant green chile salsa. The slow cooker works its magic, transforming simple ingredients into a flavorful feast that fills the house with an irresistible aroma. Whether it’s a busy weeknight or a lazy weekend, this dish is my go-to for a satisfying meal that pleases everyone.

Crock Pot Shredded Chicken Chile Verde Burrito Bowls Shopping List

The ingredients for Crock Pot Shredded Chicken Chile Verde Burrito Bowls come together beautifully to create a hearty and satisfying dish. Each component not only adds flavor but also contributes to a balanced meal. The stars of the show are the tender chicken, tangy lime juice, and vibrant green salsa. Let’s take a look at what you’ll need!

• 2 pounds boneless skinless chicken breasts – The main protein in this dish, providing flavor and substance.
• 1 16-ounce jar green chile salsa – This is what gives the dish its signature flavor; it’s spicy and tangy!
• 1/2 head red cabbage – Adds crunch and a pop of color to the bowls.
• 1 cup grated carrot – Sweetness and color complement the cabbage.
• 3 to 4 tablespoons fresh lime juice – Brightens up the flavors in the slaw.
• 1 teaspoon sea salt – Enhances all the flavors.
• 5 to 6 cups cooked brown rice – A hearty base for your burrito bowls.
• 2 large avocados – Creamy texture that balances the other ingredients.
• 1/2 cup fresh cilantro – Adds freshness and enhances the flavor.
• Lime wedges for serving – Perfect for an extra squeeze of tang.

The Process for Making Crock Pot Shredded Chicken Chile Verde Burrito Bowls

Making Crock Pot Shredded Chicken Chile Verde Burrito Bowls is a breeze and requires minimal effort. The slow cooker does all the hard work while you prepare the fresh toppings. Follow these steps to create a meal that’s sure to impress your family or guests.

1. Start by placing the chicken breasts in your slow cooker. This is where the magic begins! Pour the green chile salsa over the top. Make sure each piece of chicken is well-coated. This salsa is the key to infusing flavor into the chicken.
2. Next, stir everything around a little to ensure the chicken is submerged in the salsa. This helps it cook evenly and absorb all those amazing flavors. Set your slow cooker to low and let it work its magic for about 4 to 6 hours. You’ll know it’s ready when the chicken is tender and easily shreds with a fork.
3. Once the chicken has cooked, transfer it to a cutting board. Use two forks to shred the meat, pulling it apart into bite-sized pieces. It should fall apart effortlessly. Return the shredded chicken back to the slow cooker, allowing it to soak in the salsa until you’re ready to serve.
4. While the chicken cooks, prepare your slaw. In a mixing bowl, combine the thinly sliced cabbage and grated carrot. Drizzle the mixture with fresh lime juice and sprinkle in the sea salt. Using your hands, massage the ingredients together. This technique breaks down the fibers in the cabbage, making it softer and more flavorful.
5. After you’ve massaged the slaw, taste it for flavor. Adjust with more lime juice or salt as needed. You want the slaw to be bright and zesty to complement the rich chicken.
6. Now it’s time to assemble your burrito bowls! Begin with a generous scoop of cooked brown rice in each bowl. Follow this with a portion of the slaw you just prepared, then add a heap of the shredded chicken on top. Don’t be shy; pile it high!
7. Next, add sliced avocado and sprinkle with fresh cilantro. These toppings add a creamy and fresh element that balances the heat from the salsa.
8. Finally, serve your burrito bowls with lime wedges on the side. A little squeeze of lime right before you dig in can really elevate the flavors. Enjoy your delicious creation with family and friends!

Tips and Variations

When it comes to Crock Pot Shredded Chicken Chile Verde Burrito Bowls, there are countless ways to enhance your experience. Here are some tips and variations to consider:

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stove.
• Freezing: You can freeze the shredded chicken in portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Pairing: Serve with tortilla chips or warm tortillas for a fun twist!
• Veggie Boost: Add some black beans or corn into the mix for added texture and nutrition.
• Spicier Kick: If you enjoy heat, add diced jalapeños or hot sauce to the salsa before cooking.
• Low-Carb Option: Substitute brown rice with cauliflower rice for a low-carb alternative.

What to Pair With Crock Pot Shredded Chicken Chile Verde Burrito Bowls

These flavorful bowls are versatile and can be paired with a variety of sides and extras. Here are some ideas to enhance your meal:

• Fresh Salad: A light salad with greens, tomatoes, and a tangy dressing complements the rich flavors of the bowl.
• Grilled Vegetables: Charred vegetables like zucchini and bell peppers are a great addition.
• Guacamole: Creamy guacamole is always a hit and pairs beautifully with the burrito bowls.
• Chips and Salsa: Serve with a side of tortilla chips and extra salsa for a crunchy contrast.
• Occasion: These bowls are perfect for a casual family dinner, but they also shine at gatherings and potlucks.
• Seasonal Pairing: In the warmer months, a refreshing fruit salsa would be a lovely accompaniment.

FAQ

Conclusion

The Crock Pot Shredded Chicken Chile Verde Burrito Bowls are a delightful combination of flavors and textures, making them a favorite in my household. The ease of preparation and rich taste means you can enjoy a restaurant-quality meal at home without the fuss. I encourage you to give this recipe a try and discover how easy it can be to create a delicious and comforting meal!

Crock Pot Shredded Chicken Chile Verde Burrito Bowls

The ultimate comfort food, Crock Pot Shredded Chicken Chile Verde Burrito Bowls are hearty and satisfying. Packed with tender chicken, crunchy veggies, and zesty lime, it's a perfect weeknight dinner. You won't resist the delicious layers of flavor!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds boneless skinless chicken breasts
• 1 16-ounce jar green chile salsa
• 1/2 head red cabbage
• 1 cup grated carrot
• 3 to 4 tablespoons fresh lime juice to taste
• 1 teaspoon sea salt to taste
• 5 to 6 cups cooked brown rice
• 2 large avocados peeled and sliced
• 1/2 cup fresh cilantro chopped
• lime wedges for serving

Equipment

• Slow Cooker
• Grater
• Wooden Spoon
• Peeler
• Chef's Knife
• Mixing Bowl
• Food Processor

Method

 

1. Start by placing the chicken breasts in your slow cooker. Pour the green chile salsa over the top and stir to coat.
2. Set the slow cooker to low and cook for 4 to 6 hours until the chicken is tender.
3. Transfer the chicken to a cutting board, shred it with two forks, and return it to the cooker to soak in the salsa.
4. In a mixing bowl, combine the sliced cabbage and grated carrot. Drizzle with lime juice and sprinkle with sea salt.
5. Massage the slaw to soften the cabbage and enhance the flavor.
6. Taste the slaw and adjust the lime juice or salt as needed.
7. To assemble, start with a scoop of cooked brown rice in each bowl, followed by the slaw and shredded chicken.
8. Add sliced avocado and sprinkle with cilantro. Serve with lime wedges.

Notes

• Tip 1: Store leftovers in an airtight container for up to 4 days.
• Tip 2: Freeze shredded chicken for up to 3 months.
• Tip 3: Serve with tortilla chips for added crunch.
• Tip 4: Add black beans or corn for extra texture.
• Tip 5: Adjust heat with jalapeños or hot sauce.

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Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.