Slow Cooker Salsa Verde Chicken Bowls

Name: Slow Cooker Salsa Verde Chicken Bowls
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: Mexican
Ingredients: 24 tbsp Salsa Verde; 1 Onion; 3 cloves Garlic; 1 tsp Cumin; 1½ lb Chicken Breast; ¾ tsp Salt; 10½ oz White Rice; 1 Black Beans; 7 oz Corn; ½ oz Cilantro; 1 Lime; 1 Avocado; 3½ oz Sour Cream

By Eatpace

Shredded salsa verde chicken tops cilantro-lime rice with black beans, corn, avocado, and sour cream. The slow cooker handles the chicken while you do other things.

Total: 225 min; 15 prep · 210 cook
Serves: 4; Scale it below
Calories: 755; kcal per serving
Protein: 52g; per serving

Plan this dinner Jump to recipe

A bowl of shredded salsa verde chicken over rice with black beans, corn, avocado, and sour cream.

225 min

Method

7 steps 15 min prep · 210 min cook

Prep

Step 1. Stir Salsa Verde, Onion, Garlic, and Cumin together in a slow cooker. Nestle in Chicken Breast and sprinkle it with one-third of the Salt.
Step 2. Cover and cook on low until the chicken is cooked through and pulls apart easily, about 3 to 4 hours. Start checking at 3 hours.
Step 3. Meanwhile, when the chicken is nearly ready, bring White Rice, Water, and the rest of the Salt to a boil in a saucepan. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Remove from the heat.
Step 4. Let the rice stand covered until the grains are tender, about 10 minutes.
Step 5. Meanwhile, warm Black Beans and Corn in a covered saucepan over medium-low heat, stirring occasionally, until hot throughout, about 5 minutes. Remove from the heat.
Step 6. Shred the cooked chicken with forks and stir it back into the salsa. Fluff the rice and fold in Cilantro and Lime.

Finish & serve

Step 7. Divide the rice, chicken, beans, and corn among bowls. Top with Avocado and Sour Cream, and spoon over any remaining salsa from the slow cooker.

In the app, cook mode shows one step at a time with its timer, and it works offline.

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Tips

Good to know

Check that the thickest part of each chicken breast reaches 165°F before shredding.

Swap it

Use plain Greek yogurt instead of sour cream if you prefer.

Leftovers

Cool leftover rice promptly in shallow containers and refrigerate with the chicken and beans for up to 3 days; add fresh avocado after reheating.

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