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Slow Cooker Salsa Verde Chicken Enchilada Bowls
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts
  • 1 cup salsa verde
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked rice, for serving
  • 1 can (15 ounces) black beans, drained and rinsed
  • Shredded cheddar cheese, for topping
  • Sliced avocado, for topping
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions
 

  • Add the chicken breasts to the slow cooker.
  • Pour the salsa verde over the chicken, then add the diced onion, minced garlic, cumin, salt, and black pepper.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender and easy to shred.
  • Use two forks to shred the chicken directly in the slow cooker and stir it into the sauce so it absorbs the flavors.
  • Spoon the shredded chicken mixture over cooked rice. Add black beans, then finish with shredded cheddar cheese, sliced avocado, fresh cilantro, and a squeeze of lime.

Notes

For the best texture when reheating, store the chicken mixture separately from the rice and add fresh avocado just before serving. If the salsa verde you use is very mild, stir in an extra pinch of cumin after shredding. Leftovers keep in the refrigerator for up to four days in airtight containers.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker