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–+ servings
A delicious Slow Cooker Salsa Verde Chicken Taco Bowl with rice, chicken, black beans, corn, avocado, and cilantro.

Slow Cooker Salsa Verde Chicken Taco Bowls

Make delicious salsa verde chicken in your slow cooker for easy taco bowls.
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Prep Time 10 minutes
Cook Time 4 hours
Shredding Time 15 minutes
Total Time 4 hours 25 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lb boneless, skinless chicken breasts
  • 1 jar salsa verde 16 oz
  • 1 tsp cumin
  • 0.5 tsp garlic powder
For the Taco Bowls
  • 4 cooked rice or quinoa
  • 1 can black beans rinsed and drained
  • 1 cup corn frozen or canned
  • 0.5 red onion chopped
  • 0.5 avocado sliced
  • 0.25 cup cilantro chopped
  • 0.25 cup lime juice fresh

Equipment

  • Slow Cooker
  • Forks
  • Serving bowls

Method
 

  1. Place chicken breasts in the slow cooker.
  2. Pour the salsa verde over the chicken. Sprinkle with cumin and garlic powder.
  3. Cook on low for 4 hours or on high for 2 hours, until chicken is cooked through.
  4. Remove chicken from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker and stir to coat with the sauce.
  5. Assemble your taco bowls: Start with a base of rice or quinoa. Top with the salsa verde chicken, black beans, corn, red onion, and avocado.
  6. Drizzle with lime juice and sprinkle with cilantro before serving.

Notes

You can add other toppings like cheese, sour cream, or your favorite hot sauce.

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