Crockpot Salsa Verde Chicken Tortilla Bowl
Tender shredded chicken slow-cooked in tangy salsa verde, served over rice and piled high with all your favorite toppings. A hands-off weeknight dinner that practically builds itself.
Ingredients
- 2 lbboneless skinless chicken breasts
- 1 tspground cumin
- 1 tspgarlic powder
- ½ tspsmoked paprika
- ½ tspkosher salt
- ¼ tspblack pepper
- 16 ozsalsa verde(store-bought or homemade)
- 1 candiced green chiles(4 oz, drained)
- 1 mediumyellow onion(thinly sliced)
- 3 clovesgarlic(minced)
- 1 canblack beans(15 oz, drained and rinsed)
- 2 cupslong-grain white rice(cooked, for serving)
- 1 cupshredded Mexican cheese blend
- 1 cupsour cream
- 1 largeavocado(sliced or diced)
- ½ cupfresh cilantro(roughly chopped)
- 2limes(cut into wedges)
- 2 cupstortilla strips(store-bought, for topping)
Method
- 01
Place the 2 lb chicken breasts in a single layer in the bottom of a 6-quart slow cooker.
- 02
In a small bowl, combine the 1 tsp cumin, 1 tsp garlic powder, ½ tsp smoked paprika, ½ tsp kosher salt, and ¼ tsp black pepper. Sprinkle the spice mixture evenly over both sides of the chicken.
- 03
Scatter the sliced medium yellow onion and 3 cloves minced garlic over the seasoned chicken.
- 04
Pour the 16 oz salsa verde over the chicken, then spoon the drained 4 oz can of diced green chiles on top.
- 05
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is completely tender and shreds easily with a fork.
- 06
Transfer the chicken to a cutting board and shred it using two forks, then return the shredded chicken to the slow cooker and stir it into the cooking juices.
- 07
Add the drained and rinsed 15 oz can of black beans to the slow cooker, stir to combine, and let them warm through on the low setting for 10 minutes.
- 08
Divide the cooked 2 cups white rice among four bowls as the base.
- 09
Ladle a generous portion of the salsa verde chicken and black beans over each bowl of rice.
- 10
Top each bowl with the 1 cup shredded Mexican cheese blend, 1 cup sour cream, sliced large avocado, and 2 cups tortilla strips.
- 11
Finish with a handful of fresh cilantro and a squeeze of lime from the wedges. Serve immediately.
Adapted from public domain & community sources