Slow Cooker Chicken Verde Enchilada Bowl

Slow Cooker Chicken Verde Enchilada Bowl

A warm and hearty meal featuring tender chicken, zesty salsa verde, black beans, and corn, all simmered to perfection and served over rice with a variety of toppings.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 1700

Ingredients Method Notes

Ingredients

Main Ingredients

2 lb chicken breast Fresh or rotisserie chicken can be used.
2 cups salsa verde Store-bought or homemade.
1 can black beans Drained prior to cooking.
1 cup corn Can use frozen or canned.
4 cups chicken broth Low-sodium variety recommended.
1 large onion Diced.

Toppings

to taste rice Serve as a base.
1 avocado Sliced.
to taste cheese Shredded, any type you prefer.
to taste cilantro Chopped, for garnish.
to taste tortilla strips For added crunch.

Method

Preparation

Begin by dicing the onion and draining the black beans. Gather all your ingredients, including the chicken breasts, salsa verde, corn, and chicken broth.

Cooking

Place the chicken breasts, salsa verde, black beans, corn, chicken broth, and diced onion into the slow cooker. Ensure everything is well mixed to distribute the flavors evenly.
Cover your slow cooker and set it to low for 6 hours, or to high for 3 hours. Either option will yield tender chicken that shreds beautifully.
Once the cooking time is up, use two forks to shred the chicken directly in the slow cooker. Mix it back into that delicious broth for extra flavor.

Serving

Ladle the chicken mixture over bowls of warm rice. Make sure each bowl gets plenty of that flavorful sauce.
Finish by adding your choice of toppings such as diced avocado, shredded cheese, fresh cilantro, and crispy tortilla strips for that perfect crunch.

Notes

This dish pairs beautifully with steamed vegetables or a refreshing salad. Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months.