Crockpot Green Salsa Chicken Bowls
Crockpot Green Salsa Chicken Bowls are an easy, high-protein weeknight dinner made with salsa verde, chicken, black beans and corn. Great for meal prep!
Ingredients
For the Green Salsa Chicken
- 2 pounds boneless skinless chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 16-ounce jar green salsa or salsa verde
- 1/2 cup chicken broth
- 4 ounces cream cheese softened
- 1 15-ounce can black beans, drained and rinsed
- 1 1/2 cups corn fresh, frozen or canned and drained
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
For Serving
- 3 cups cooked cilantro-lime rice or white rice
- Sliced avocado
- Crumbled cotija cheese
- Pico de gallo
- Shredded lettuce
- Fresh cilantro
- Lime wedges
- Tortilla strips
- Jalapeño-lime crema optional
Let's Make It
- Add the chicken breasts to the bottom of the crockpot. Season with kosher salt, garlic powder, onion powder, cumin and smoked paprika.
- Pour the green salsa and chicken broth over the chicken.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, or until the chicken is tender and easily shreds with a fork.
- Transfer the chicken to a cutting board or large bowl and shred using two forks.
- Add the softened cream cheese to the liquid remaining in the crockpot. Stir until the cream cheese has melted into the green salsa and the mixture is creamy and mostly smooth.
- Add the drained and rinsed black beans and corn directly to the crockpot. Stir to combine.
- Return the shredded chicken to the crockpot. Add the fresh lime juice and chopped cilantro and toss everything together until the chicken is completely coated.
- Cover and let everything warm together for another 10–15 minutes.
- To assemble the bowls, add rice to each bowl and spoon the creamy green salsa chicken, corn and black bean mixture over the top.
- Finish with avocado, cotija, pico de gallo, shredded lettuce, fresh cilantro, tortilla strips, lime and jalapeño-lime crema, if desired.
Notes
- Frozen corn: You can add frozen corn directly to the crockpot at the end. There’s no need to thaw it first; just give it enough time to heat through before serving.
- Green salsa: Use your favorite mild, medium or hot salsa verde depending on how spicy you want the chicken.
- Cream cheese: Make sure it’s softened before adding it so it melts into the hot cooking liquid more easily.
- For meal prep: Portion the rice and chicken mixture together, but store avocado, lettuce, pico, crema and tortilla strips separately.
- For extra protein: Serve with additional black beans or use Greek yogurt in place of sour cream for the crema.