Back to recipes
Build a smart cart
Slow Cooker
Slow-Cooker Salsa Verde Chicken Bowls
A set-it-and-return dinner with tender chicken, beans, corn, and bright toppings for flexible family bowls.
LunchDinnerGluten-freeDairy-freeHigh-proteinHigh-fiberSlow CookerHigh proteinGreat leftoversFamily favorite
Prep12 min
Cook240 min
Serves6
Total252 min
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat you’ll need
Ingredients
- 2 lb boneless skinless chicken thighs
- 2 cups salsa verde
- 1 can black beans, rinsed and drained
- 2 cups frozen corn
- 1 tsp ground cumin
- 4 cups cooked brown rice
- 1 avocado, sliced
- 1 lime, cut into wedges
Make it happen
Directions
- 1
Place chicken, salsa verde, black beans, corn, and cumin in a 5- to 6-quart slow cooker.
- 2
Cover and cook on high for 4 hours or low for 7 hours, until the chicken is tender.
- 3
Shred the chicken directly in the cooker and stir it through the sauce.
- 4
Serve over brown rice with avocado and lime.
Estimated per serving
Nutrition at a glance
Recipe makes 6 servings. Values are planning estimates, not medical advice.
1 portion