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–+ servings
A delicious bowl of Slow Cooker Salsa Verde Chicken Taco Bowl with rice, beans, corn, chicken, and toppings.

Slow Cooker Salsa Verde Chicken Taco Bowls

Make flavorful salsa verde chicken in your slow cooker for easy taco bowls.
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Prep Time 15 minutes
Cook Time 4 hours
Shredding Time 15 minutes
Total Time 4 hours 30 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 can diced green chilies 4 oz, undrained
  • 1 tsp cumin
  • 1/2 tsp garlic powder
For the Taco Bowls
  • 4 cups cooked rice
  • 1 can black beans 15 oz, rinsed and drained
  • 1 cup corn frozen or canned
  • 1/2 cup chopped cilantro
  • 1/4 cup lime juice
  • 1 cup shredded cheese cheddar or Monterey Jack
  • 1 cup sour cream or Greek yogurt
  • 1 cup salsa

Equipment

  • Slow Cooker
  • Forks

Method
 

  1. Place chicken breasts in the slow cooker.
  2. Pour salsa verde over the chicken. Add diced green chilies, cumin, and garlic powder.
  3. Cover and cook on low for 4-6 hours or on high for 2-3 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 combine with the sauce.
  5. Assemble the taco bowls: Divide cooked rice among four bowls. Top with shredded salsa verde chicken, black beans, and corn.
  6. Garnish with chopped cilantro, a squeeze of lime juice, shredded cheese, sour cream, and salsa.

Notes

You can add other toppings like avocado, jalapeños, or shredded lettuce.

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