Crock Pot Shredded Chicken Chile Verde Burrito Bowls
Tender shredded chicken in green chile salsa served with a limey cabbage-carrot slaw, brown rice, avocado, and cilantro for easy burrito bowls.
Servings: 4 servings
Ingredients
- 2 pounds boneless skinless chicken breasts see note
- 16 ounce green chile salsa 1 jar
- 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
- 5 to 6 cups cooked brown rice
- 2 large avocados peeled and sliced
- 1/2 cup fresh cilantro chopped
- lime wedges for serving
Instructions
- Place the chicken breasts in the slow cooker and pour the 16-ounce jar of green chile salsa over them, turning to coat so the chicken is mostly submerged.
- Cover and cook on low for 4 to 6 hours, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Transfer the chicken to a cutting board and shred it with two forks, then return the shredded chicken to the slow cooker and stir to coat with the salsa; keep warm until serving.
- While the chicken cooks, combine the thinly sliced red cabbage and grated carrot in a mixing bowl; drizzle with 3 to 4 tablespoons fresh lime juice and 1 teaspoon sea salt.
- Use your hands to massage the lime and salt into the cabbage and carrot until the cabbage softens slightly, then taste and adjust lime juice or salt as needed.
- To assemble bowls, divide 5 to 6 cups cooked brown rice among 4 bowls, top with shredded chicken, a portion of the cabbage-carrot slaw, sliced avocado, and chopped cilantro.
- Serve with lime wedges and additional toppings if desired.
Equipment
- slow cooker (crock pot)
- Cutting Board
- Two Forks
- Mixing Bowl
- Measuring Cups and Spoons
- Serving bowls
Notes
- You can use bone-in pieces or boneless chicken tenders instead of boneless breasts.
- Adjust lime and salt in the slaw to taste.
- Leftover shredded chicken can be refrigerated for later use.