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Slow Cooker Chicken Salsa Verde Bowls - Easy, Flavor-Packed Weeknight Meal

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds boneless, skinless chicken breasts (or thighs)
  • 2 cups salsa verde (store-bought or homemade), plus more for serving
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (optional for a mild kick)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup low-sodium chicken broth (optional, for a saucier finish)
  • Juice of 1 lime, plus extra lime wedges for serving
  • Cooked rice, brown rice, quinoa, or cauliflower rice for bowls
  • Toppings: sliced avocado, chopped cilantro, sliced radishes, shredded lettuce or cabbage, diced red onion, pickled jalapeños, shredded cheese, sour cream or Greek yogurt

Method
 

  1. Load the slow cooker: Place the chicken in the slow cooker. Add the salsa verde, onion, garlic, cumin, chili powder, oregano, salt, pepper, and chicken broth (if using). Stir to coat the chicken.
  2. Cook low and slow: Cover and cook on Low for 4 to 5 hours, or on High for 2.5 to 3 hours, until the chicken is cooked through and shreds easily.
  3. Shred the chicken: Transfer the chicken to a cutting board and shred with two forks. Return it to the cooker and stir to soak up the sauce.
  4. Brighten with lime: Stir in the lime juice. Taste and adjust seasoning with more salt, pepper, or salsa verde.
  5. Assemble bowls: Spoon a base of rice, quinoa, or cauliflower rice into bowls. Top with a generous portion of the chicken salsa verde.
  6. Add toppings: Finish with avocado, cilantro, radishes, red onion, shredded lettuce or cabbage, cheese, and a dollop of sour cream or Greek yogurt. Serve with lime wedges.