This Slow Cooker Salsa Verde Chicken Taco Bowls recipe is perfect for busy weeknights. With just 5 ingredients, you can create a high-protein meal that is both gluten-friendly and easy to prepare in your crockpot.
Simply toss the ingredients into your slow cooker and let it do the work. These taco bowls are great for meal prep, allowing you to enjoy delicious chicken, salsa verde, and rice throughout the week.
Easy Slow Cooker Salsa Verde Chicken Taco Bowls Recipe
These taco bowls feature tender chicken cooked in zesty salsa verde, served over rice for a satisfying meal. The recipe takes about 6 hours in the slow cooker and serves 4 people.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup salsa verde
- 1 cup chicken broth
- 1 cup uncooked rice
- 1 cup black beans, drained and rinsed
- Salt and pepper to taste
- Chopped cilantro and lime wedges for serving (optional)
Instructions
- Prepare the Chicken: Place the chicken breasts in the slow cooker. Season with salt and pepper.
- Add Salsa Verde: Pour the salsa verde and chicken broth over the chicken.
- Cook: Cover and cook on low for 6 hours or high for 3 hours, until the chicken is cooked through and easily shredded.
- Cook the Rice: About 30 minutes before serving, cook the rice according to package instructions.
- Shred the Chicken: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir to combine with the salsa.
- Assemble the Bowls: Serve the salsa verde chicken over rice, topped with black beans, and garnish with chopped cilantro and lime wedges if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 350kcal
- Fat: 5g
- Protein: 30g
- Carbohydrates: 45g
