# 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.

_Dinner · Mexican-American_

Prep: 15 min · Cook: 360 min · Total: 375 min · Yields: 4 servings

## Ingredients

- 2 lb boneless skinless chicken breasts
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
- 16 oz salsa verde (store-bought or homemade)
- 1 can diced green chiles (4 oz, drained)
- 1 medium yellow onion (thinly sliced)
- 3 cloves garlic (minced)
- 1 can black beans (15 oz, drained and rinsed)
- 2 cups long-grain white rice (cooked, for serving)
- 1 cup shredded Mexican cheese blend
- 1 cup sour cream
- 1 large avocado (sliced or diced)
- ½ cup fresh cilantro (roughly chopped)
- 2 limes (cut into wedges)
- 2 cups tortilla strips (store-bought, for topping)

## Instructions

1. Place the 2 lb chicken breasts in a single layer in the bottom of a 6-quart slow cooker.
2. In a small bowl, combine the 1 tsp cumin, 1 tsp garlic powder, 0.5 tsp smoked paprika, 0.5 tsp kosher salt, and 0.25 tsp black pepper. Sprinkle the spice mixture evenly over both sides of the chicken.
3. Scatter the sliced medium yellow onion and 3 cloves minced garlic over the seasoned chicken.
4. Pour the 16 oz salsa verde over the chicken, then spoon the drained 4 oz can of diced green chiles on top.
5. 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.
6. 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.
7. 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.
8. Divide the cooked 2 cups white rice among four bowls as the base.
9. 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.

## Tip

> Don't drain the slow cooker juices before adding the black beans — that liquid is concentrated salsa verde flavor and it soaks right into the beans during those final 10 minutes.

Tags: slow-cook, weeknight, one-pan, comfort-food, gluten-free

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Canonical: https://just-recipes.io/recipes/crockpot-salsa-verde-chicken-tortilla-bowl