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–+ servings
A bowl of shredded chicken with corn, black beans, and cilantro, topped with lime wedges. Perfect for Slow Cooker Recipes for Salsa Verde Chicken Taco Bowls.

Slow Cooker Salsa Verde Chicken Taco Bowls

Make easy and flavorful salsa verde chicken for your taco bowls with this slow cooker recipe.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 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 oz
  • 1 can diced green chiles 4 oz, undrained
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
For Serving
  • 6 cooked rice or quinoa
  • 1 can black beans 15 oz, rinsed and drained
  • 1 cup corn fresh or frozen
  • 1/2 cup chopped cilantro
  • 1 lime cut into wedges
  • 1/2 cup shredded cheese optional
  • 1/4 cup sour cream or Greek yogurt optional

Equipment

  • Slow Cooker

Method
 

  1. Place chicken breasts in the slow cooker.
  2. In a bowl, mix together the salsa verde, diced green chiles, cumin, garlic powder, salt, and pepper. Pour this mixture over the chicken.
  3. Cover and cook on low for 4 hours or on high for 2 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 slow cooker and stir to coat with the sauce.
  5. To assemble the taco bowls, divide the cooked rice or quinoa among bowls. Top with shredded salsa verde chicken, black beans, corn, and cilantro.
  6. Serve with lime wedges, shredded cheese, and sour cream or Greek yogurt, if desired.

Notes

You can adjust the spice level by choosing a mild or hot salsa verde.

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