Slow Cooker Salsa Chicken Verde Bowls
Tender slow-cooked salsa verde chicken tops rice with black beans, jalapeño, queso fresco, lime and cilantro for a bright, hearty bowl.
Prep 20 min · Cook 4 hr · Total 4 hr 20 min · Makes 4 servings
Ingredients
- 1 yellow onion
- 1 bell pepper
- 2 lb. chicken pieces, skins removed
- 1 tsp cumin
- 1/4 tsp salt
- 1/8 tsp garlic powder
- Freshly cracked pepper
- 16 oz. salsa verde
- 4 cups cooked rice
- 15 oz can black beans
- 1 jalapeno
- 2 oz. queso fresco
- 1 lime
- Handful fresh cilantro
Directions
- Cut the onion and bell pepper into slices and spread them across the base of a 4-quart or larger slow cooker. Arrange the chicken pieces over the vegetables. Season the chicken with cumin, salt, garlic powder, and freshly cracked pepper, then pour the salsa on top. Set the lid in place and cook on high for 4 hours or on low for 8 hours.
- When the cooking time is done, use tongs to carefully lift out the chicken pieces. With the tongs, pull the onion and bell pepper from the liquid in the slow cooker. Serve the chicken with the vegetables and 1 or 2 spoonfuls of the slow cooker juices.
- To assemble the bowls, slice the jalapeño thinly and crumble the queso fresco. Drain the black beans and rinse them. Add 1 cup of cooked rice to a bowl, then top it with 1 or 2 pieces of chicken, 1/4 of the beans, several jalapeño slices, a small scatter of queso fresco (about 1/2 oz.), and fresh cilantro leaves. Slice the lime into wedges, then squeeze the juice over everything just before serving.