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Salsa Verde Chicken Enchilada Bowls with Black Beans
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Forks
  • Serving Bowls

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 1 (16-ounce) jar salsa verde
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked rice, for serving
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving

Instructions
 

  • Place the chicken thighs in the slow cooker. Pour the salsa verde over the chicken.
  • Add the drained black beans, cumin, garlic powder, salt, and black pepper. Stir gently to combine everything around the chicken.
  • Cover and cook on low for 6 to 7 hours, until the chicken is very tender and shreds easily.
  • Use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken back into the salsa verde and beans until evenly coated.
  • Spoon the mixture over cooked rice in bowls. Top each serving with shredded cheddar cheese, chopped cilantro, and a squeeze of lime.

Notes

Shred the chicken while it is still warm so it absorbs more of the salsa verde sauce. If the mixture seems thick after cooking, stir in a splash of water or extra salsa verde before serving. Leftovers reheat well in the microwave with a damp paper towel over the top to keep the rice from drying out.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Forks, Serving Bowls