Homemade White Chicken Chili Burrito Bowls

Here is my favorite white chicken chili burrito bowl recipe, with seasoned shredded chicken, cilantro lime rice, and all your favorite toppings piled high in one bowl.

These burrito bowls are my family’s go-to weeknight dinner when we want something filling and satisfying without the fuss. I usually make extra chicken so we can use the leftovers for quick lunches throughout the week. Nothing better than a meal that does double duty, right?

What Kind of Chicken Should I Use?

For this recipe, you’ll want to use boneless, skinless chicken breasts that you can either cook and shred yourself or buy pre-shredded from the store to save time. If you’re cooking from scratch, you can poach, bake, or use a slow cooker to get tender, easy-to-shred chicken. Rotisserie chicken from the grocery store is also a great shortcut option – just remove the skin and shred the meat. Whether you go with fresh or pre-cooked chicken, make sure it’s fully cooked through before adding it to your burrito bowls, and aim for a nice, pulled texture that will mix well with all those seasonings and toppings.

Options for Substitutions

This burrito bowl recipe is super flexible, so feel free to make these swaps based on what you have:

• Chicken breasts: Chicken thighs work great here and actually stay more moist during cooking. You can also use rotisserie chicken to save time – just shred it and warm it up with the seasonings.
• Sour cream: Greek yogurt makes a good substitute for sour cream in the sauce. It’s a bit tangier but just as creamy and adds some extra protein.
• Mayo: If you’re not a mayo fan, use all sour cream or Greek yogurt instead. Just double the amount to keep the sauce creamy.
• Instant rice: Regular white or brown rice works fine – just cook it according to package directions. Cauliflower rice is also a good low-carb option if that’s your thing.
• Bell pepper: Any color bell pepper works, or you can use poblano peppers for a milder kick. In a pinch, frozen bell pepper strips will do the job.
• Cilantro: If cilantro tastes like soap to you, try using parsley instead or just skip it altogether. The dish will still taste good without it.
• Shredded cheese: Monterey Jack, cheddar, or a Mexican blend all work well. Use whatever melts nicely and fits your taste.

Watch Out for These Mistakes While Cooking

The biggest mistake with slow cooker chicken is adding too much liquid, which can make your shredded chicken watery and bland – since chicken releases moisture as it cooks, you don’t need to add any extra liquid to the crockpot.

Another common error is shredding the chicken while it’s still piping hot, which can lead to uneven, stringy pieces – let it cool for about 5 minutes first, then use two forks to pull it apart gently for better texture.

Don’t forget to season your chicken before it goes into the crockpot with some of those spices from your ingredient list, as seasoning only after cooking won’t give you the same depth of flavor.

Finally, make your cilantro lime sauce right before serving rather than letting it sit too long, since the lime juice can break down the mayo and make it runny.

What to Serve With White Chicken Chili Burrito Bowls?

These burrito bowls are pretty filling on their own, but I love adding some warm tortilla chips on the side for scooping up all those good toppings. A simple guacamole or just sliced avocado makes everything taste even better and adds a nice creamy element to balance out the spices. If you want to make it a full meal spread, throw together some black beans or refried beans on the side, or keep it light with a quick corn salad dressed with lime juice and cilantro. For drinks, a cold Mexican beer or a fresh margarita pairs perfectly with these bowls.

Storage Instructions

Store: Keep your burrito bowl components separate in airtight containers in the fridge for best results. The chicken, rice, and toppings will stay fresh for up to 4 days. I like to prep everything on Sunday and then just assemble my bowls throughout the week for quick lunches or dinners.

Freeze: The shredded chicken freezes really well for up to 3 months in a freezer-safe container. I don’t recommend freezing the rice or fresh toppings like lettuce and tomatoes, but you can definitely freeze extra chicken in portion sizes for easy meal prep later.

Reheat: Warm up the chicken and rice separately in the microwave for about 1-2 minutes, or on the stovetop over medium heat. Add a splash of water or chicken broth to the rice if it seems dry. Keep your fresh toppings and cilantro lime sauce cold until you’re ready to assemble your bowl.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2550-2750
• Protein: 200-220 g
• Fat: 100-115 g
• Carbohydrates: 180-200 g

Ingredients

For the cilantro lime sauce:

• 1/2 tsp chili powder
• 2 tbsp mayonnaise
• 1/2 tsp garlic powder
• 1/4 cup cilantro (freshly chopped)
• 1/4 tsp salt
• juice of 1 lime (about 2 tbsp)
• 2 tbsp sour cream (I use Daisy brand for tanginess)

For the chicken:

• 1 tsp chili powder
• 2 lbs shredded chicken breasts (cooked and shredded)
• 1/2 tsp salt
• 1 tsp cumin
• 1 onion (diced into 1/2-inch pieces)
• 1 bell pepper (diced into 1/2-inch pieces)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tsp paprika

For the cilantro lime rice:

• 2 tbsp cilantro (freshly chopped)
• juice of 1 lime (about 2 tbsp)
• 1/2 tsp salt
• 4 servings instant rice (I use Minute Rice)

For the bowl toppings:

• onion (thinly sliced)
• tomatoes (diced)
• lettuce (shredded)
• 2 cups shredded cheese (Mexican blend or cheddar)
• salsa (your preferred style)
• jalapeños (sliced, seeds removed for less heat)

Step 1: Prepare the Mise en Place and Cook the Chicken

• 2 lbs shredded chicken breasts
• 1 onion
• 1 bell pepper
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper

Start by dicing the onion and bell pepper into 1/2-inch pieces, and gather all your bowls and ingredients.

Place the chicken breasts in a crockpot and cook on low for 6-8 hours or high for 4 hours until fully cooked and easily shredded.

This long cooking time allows you to prep everything else while the chicken develops tender, flavorful meat.

Once cooked, shred the chicken using two forks or your hands, then season it with chili powder, cumin, paprika, salt, and black pepper, tossing well to distribute the spices evenly.

Step 2: Cook the Rice and Prepare the Cilantro Lime Sauce

• 4 servings instant rice
• juice of 1 lime
• 1/2 tsp salt
• 2 tbsp cilantro
• 2 tbsp mayonnaise
• 2 tbsp sour cream
• juice of 1 lime
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1/4 cup cilantro

While the chicken is cooking or resting after shredding, prepare the instant rice according to package directions, then toss it with lime juice, salt, and cilantro while still warm so the flavors absorb beautifully.

In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, garlic powder, chili powder, salt, and fresh cilantro to create the cilantro lime sauce.

I find that letting this sauce sit for 5 minutes allows the flavors to meld together, making it taste fresher and more integrated.

Set both the rice and sauce aside until assembly.

Step 3: Prepare the Fresh Toppings

• onion
• tomatoes
• lettuce
• jalapeños

While everything cooks, prep all your fresh toppings: thinly slice the onion, dice the tomatoes, shred the lettuce, and slice the jalapeños, removing the seeds if you prefer a milder heat.

Arrange each topping in its own small bowl or on your workspace so you can quickly build bowls during assembly.

Having everything prepped and ready makes the final assembly smooth and efficient.

Step 4: Assemble the Burrito Bowls

• cilantro lime rice from Step 2
• seasoned shredded chicken from Step 1
• prepared toppings from Step 3
• 2 cups shredded cheese
• salsa
• cilantro lime sauce from Step 2

Start each bowl with a generous base of the cilantro lime rice from Step 2, then top with a portion of the seasoned shredded chicken from Step 1.

Layer on your fresh toppings from Step 3—sliced onion, diced tomatoes, shredded lettuce, and jalapeño slices—then add a handful of Mexican blend or cheddar cheese and a generous spoonful of salsa.

Finish each bowl with a drizzle of cilantro lime sauce from Step 2, which ties all the flavors together.

I like to add the sauce right before serving so it doesn’t get absorbed into the rice, keeping it creamy and flavorful.

Homemade White Chicken Chili Burrito Bowls

Delicious Homemade White Chicken Chili Burrito Bowls recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 5 minutes mins

Cook Time 4 hours hrs 10 minutes mins

Total Time 6 hours hrs 17 minutes mins

Servings 4 servings

Calories 2650 kcal

Ingredients

  

For the cilantro lime sauce:

• 1/2 tsp chili powder
• 2 tbsp mayonnaise
• 1/2 tsp garlic powder
• 1/4 cup cilantro (freshly chopped)
• 1/4 tsp salt
• juice of 1 lime (about 2 tbsp)
• 2 tbsp sour cream (I use Daisy brand for tanginess)

For the chicken:

• 1 tsp chili powder
• 2 lbs shredded chicken breasts (cooked and shredded)
• 1/2 tsp salt
• 1 tsp cumin
• 1 onion (diced into 1/2-inch pieces)
• 1 bell pepper (diced into 1/2-inch pieces)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tsp paprika

For the cilantro lime rice:

• 2 tbsp cilantro (freshly chopped)
• juice of 1 lime (about 2 tbsp)
• 1/2 tsp salt
• 4 servings instant rice (I use Minute Rice)

For the bowl toppings:

• onion (thinly sliced)
• tomatoes (diced)
• lettuce (shredded)
• 2 cups shredded cheese (Mexican blend or cheddar)
• salsa (your preferred style)
• jalapeños (sliced, seeds removed for less heat)

Instructions

 

• Start by dicing the onion and bell pepper into 1/2-inch pieces, and gather all your bowls and ingredients. Place the chicken breasts in a crockpot and cook on low for 6-8 hours or high for 4 hours until fully cooked and easily shredded. This long cooking time allows you to prep everything else while the chicken develops tender, flavorful meat. Once cooked, shred the chicken using two forks or your hands, then season it with chili powder, cumin, paprika, salt, and black pepper, tossing well to distribute the spices evenly.
• While the chicken is cooking or resting after shredding, prepare the instant rice according to package directions, then toss it with lime juice, salt, and cilantro while still warm so the flavors absorb beautifully. In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, garlic powder, chili powder, salt, and fresh cilantro to create the cilantro lime sauce. I find that letting this sauce sit for 5 minutes allows the flavors to meld together, making it taste fresher and more integrated. Set both the rice and sauce aside until assembly.
• While everything cooks, prep all your fresh toppings: thinly slice the onion, dice the tomatoes, shred the lettuce, and slice the jalapeños, removing the seeds if you prefer a milder heat. Arrange each topping in its own small bowl or on your workspace so you can quickly build bowls during assembly. Having everything prepped and ready makes the final assembly smooth and efficient.
• Start each bowl with a generous base of the cilantro lime rice from Step 2, then top with a portion of the seasoned shredded chicken from Step 1. Layer on your fresh toppings from Step 3—sliced onion, diced tomatoes, shredded lettuce, and jalapeño slices—then add a handful of Mexican blend or cheddar cheese and a generous spoonful of salsa. Finish each bowl with a drizzle of cilantro lime sauce from Step 2, which ties all the flavors together. I like to add the sauce right before serving so it doesn't get absorbed into the rice, keeping it creamy and flavorful.