Crockpot White Chicken Chili Burrito Bowls

Have you ever wished your comfort food could double as a healthy, hands-off, weeknight dinner that the whole family will actually eat?
If you’ve ever stood in front of your fridge wondering what to make that’s warm, satisfying, and still simple—this Crockpot White Chicken Chili Burrito Bowl recipe might just become your go-to meal. It’s cozy like chili, flavorful like tacos, and served burrito-style in a bowl. Best of all, your slow cooker does most of the heavy lifting.

Let’s dive into why this one-pot wonder belongs in your recipe rotation.

What Makes These Crockpot White Chicken Chili Burrito Bowls So Special?

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This recipe takes the classic comfort of white chicken chili and transforms it into something that feels fresh and fun—just like a burrito bowl you’d order at your favorite spot, but made right at home. It’s rich, creamy, slightly spicy, and packed with protein, fiber, and wholesome ingredients. Plus, everything is cooked together in a slow cooker, so prep is minimal and cleanup is even easier.

• Prep time: 15 minutes
• Cook time: 6–8 hours on low or 3–4 hours on high
• Difficulty: Super easy, beginner-friendly
• Servings: 6–8 generous bowls

Essential Ingredients

Here’s what you’ll need to get started, plus some flexible options to make it your own.

• Boneless skinless chicken breasts (or thighs): 2 pounds
  • Substitute: Rotisserie chicken (add in the last 30 minutes)
• Great Northern or Cannellini beans: 2 cans, drained and rinsed
  • Variation: Use black beans or pinto beans for a darker flavor
• Sweet corn kernels: 1 can or 1½ cups frozen
• Green chilies: 1 can (4 oz), mild or hot depending on your taste
• Onion: 1 small, diced
• Garlic cloves: 3, minced
• Chicken broth: 3 cups
• Ground cumin: 1½ teaspoons
• Chili powder: 1 teaspoon
• Oregano: 1 teaspoon
• Salt and pepper: To taste
• Cream cheese: 1 block (8 oz), softened and added near the end
• Lime juice: From 1 fresh lime, added before serving
• Fresh cilantro (optional): For garnish

Step-by-Step Instructions

1. Start with the base:
   Place the raw chicken breasts (or thighs) in the bottom of your crockpot.
2. Layer in your veggies and spices:
   Add the beans, corn, green chilies, onion, garlic, cumin, chili powder, oregano, and salt and pepper over the chicken.
3. Pour in broth:
   Add your chicken broth, ensuring all ingredients are covered. Give it a gentle stir.
4. Let it cook:
   Cover and cook on low for 6–8 hours or high for 3–4 hours until the chicken is tender and shreds easily.
5. Shred and stir in the cream cheese:
   Remove the chicken, shred it with two forks, and return it to the crockpot. Add the softened cream cheese and stir until fully melted and creamy.
6. Finish with lime:
   Just before serving, stir in the fresh lime juice for brightness.

How to Build Your Burrito Bowls

Once your white chicken chili is creamy and flavorful, it’s time to build your bowl. Start with a base, then pile on the toppings.

1. Pick your base:
   • Steamed white rice
   • Cilantro-lime rice
   • Quinoa
   • Cauliflower rice (for a low-carb option)
2. Scoop on the chili:
   Generously ladle the crockpot chili over your base.
3. Top it off:
   • Diced avocado or guacamole
   • Shredded cheddar or Monterey Jack cheese
   • Sour cream or Greek yogurt
   • Sliced jalapeños for heat
   • Crushed tortilla chips for crunch
   • Fresh cilantro
   • Extra lime wedges

Pro tip: Use shallow bowls to display the colors and textures of your toppings. Serve with a side of warm tortillas or cornbread if desired.

Storage and Make-Ahead Tips

These Crockpot White Chicken Chili Burrito Bowls are just as delicious the next day. Here’s how to keep them fresh:

• Fridge: Store the chili in an airtight container for up to 4 days. Keep the base (rice/quinoa) separate for best results.
• Freezer: Freeze the chili in portions for up to 3 months. Thaw in the fridge overnight and reheat on the stove or microwave.
• Reheating tip: Stir in a splash of broth or milk when reheating to loosen up the chili.

Recipe Variations

Make this recipe your own with these simple swaps and creative twists:

• Add heat: Toss in a diced jalapeño or use spicy green chilies.
• Make it dairy-free: Use dairy-free cream cheese or blend soaked cashews for creaminess.
• Vegetarian version: Replace the chicken with extra beans or roasted cauliflower.
• Add grains directly: Toss in a handful of cooked brown rice or farro before serving for a thicker, stew-like bowl.
• Kid-friendly version: Skip the green chilies and offer fun toppings like cheese and tortilla strips.

Conclusion

This Crockpot White Chicken Chili Burrito Bowl recipe brings together the bold flavors of chili, the comfort of a burrito bowl, and the ease of slow cooking—all in one bowl. Whether you’re prepping for a weeknight dinner or hosting a casual get-together, this dish is hearty, healthy, and highly customizable.

So go ahead, scoop, top, and dig in. You might just find yourself making this on repeat.

FAQs

1. Can I use frozen chicken in this recipe?
Yes, you can place frozen chicken directly in the crockpot, but increase the cooking time by 1–2 hours and ensure it reaches a safe internal temperature of 165°F.

2. Is this a low-carb recipe?
The chili itself is relatively low-carb, especially if you skip the corn and use cauliflower rice as a base. Just go easy on the beans and toppings like chips if you’re counting carbs.

3. Can I make this in an Instant Pot?
Absolutely. Use the “Sauté” setting for a few minutes to soften the onion and garlic. Add all ingredients except the cream cheese and cook on high pressure for 15 minutes. Let it naturally release, then stir in the cream cheese and shredded chicken.

4. What are the health benefits of this recipe?
This dish is packed with lean protein, fiber from beans, and vitamin-rich ingredients like garlic, lime, and onion. Using Greek yogurt instead of sour cream and cauliflower rice instead of regular rice can boost its health benefits.

5. Can I double this recipe for meal prep?
Yes. Use a large 6–8 quart slow cooker and double all ingredients. Store in individual containers for easy grab-and-go lunches throughout the week.

6. How can I make it thicker or creamier?
For extra creaminess, stir in a splash of heavy cream or an extra 2 ounces of cream cheese. To thicken the chili, mash some of the beans before adding back the chicken.