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–+ servings
A delicious bowl of Slow Cooker Salsa Verde Chicken Taco Bowl, topped with cheese, sour cream, beans, and corn.

Salsa Verde Chicken Taco Bowls

A simple and flavorful recipe for salsa verde chicken taco bowls, perfect for a weeknight meal.
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Prep Time 10 minutes
Cook Time 4 hours
Shredding and Assembly 15 minutes
Total Time 4 hours 25 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican-inspired
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
  • 2 cups cooked rice e.g., white, brown, or cauliflower rice
  • 1 can black beans 15 oz, rinsed and drained
  • 1 cup corn frozen or canned, drained
  • 0.5 cup shredded cheese e.g., cheddar or Monterey Jack
  • 0.25 cup chopped cilantro optional
  • 0.5 cup salsa your favorite kind, for serving
  • 0.5 cup sour cream or Greek yogurt for serving

Equipment

  • Slow Cooker
  • Forks
  • Serving bowls

Method
 

  1. Place chicken breasts in the slow cooker. Pour the salsa verde over the chicken. Sprinkle with cumin and garlic powder.
  2. Cover and cook on low for 4 hours or on high for 2 hours, until chicken is cooked through and easily shredded.
  3. Remove chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
  4. Assemble your taco bowls. Divide the cooked rice among serving bowls. Top with shredded salsa verde chicken, black beans, and corn.
  5. Garnish with shredded cheese, chopped cilantro (if using), salsa, and a dollop of sour cream or Greek yogurt.

Notes

You can add other toppings like diced avocado, pickled onions, or jalapeños.

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