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A close-up of a delicious Slow Cooker Salsa Verde Chicken Taco Bowl filled with rice, shredded chicken, black beans, and corn, topped with cilantro.

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 10 minutes
Cook Time 4 hours
Shredding and Assembly 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 cups cooked rice
  • 1 can black beans rinsed and drained, 15 oz
  • 1 cup corn frozen or canned
  • 1 cup shredded cheese cheddar or Monterey Jack
  • 0.5 cup chopped cilantro
  • 1 lime cut into wedges

Equipment

  • slow cooker
  • Forks
  • Serving bowls

Method
 

  1. Place chicken breasts in the slow cooker. Sprinkle with cumin and garlic powder.
  2. Pour the salsa verde over the chicken. Cover and cook on low for 4 hours or on high for 2 hours, until chicken is cooked through.
  3. 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.
  4. Assemble the taco bowls: Divide cooked rice among serving bowls. Top with shredded chicken, black beans, and corn.
  5. Garnish with shredded cheese and chopped cilantro. Serve with lime wedges.

Notes

You can add other toppings like avocado, sour cream, or your favorite salsa.

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