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–+ servings
A delicious bowl of Salsa Verde Chicken Taco Bowl with rice, black beans, corn, sour cream, cilantro, and lime.

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
Total Time 4 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless, skinless chicken breasts
  • 1 jar salsa verde 16 ounces
  • 1 can diced green chilies 4 ounces, undrained
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
For Serving
  • 4 cups cooked rice
  • 1 can black beans 15 ounces, rinsed and drained
  • 1 cup corn frozen or canned, drained
  • 1/2 cup chopped cilantro
  • 1/4 cup sour cream or Greek yogurt
  • 1 lime wedges

Equipment

  • Slow Cooker

Method
 

  1. Place chicken breasts in the slow cooker.
  2. In a bowl, mix together the salsa verde, diced green chilies, cumin, garlic powder, salt, and pepper. Pour this mixture over the chicken.
  3. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and easily shredded.
  4. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the sauce in the slow cooker and stir to combine.
  5. To assemble the taco bowls, divide the cooked rice among serving bowls. Top with the salsa verde chicken, black beans, corn, and chopped cilantro.
  6. Serve with sour cream or Greek yogurt and lime wedges.

Notes

You can add other toppings like shredded cheese, avocado, or pico de gallo.

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