Slow Cooker Salsa Chicken Verde Bowls
Slow Cooker Salsa Verde Chicken is a fast, easy, and flavorful dinner full of southwest flavors. Serve over rice or build it into a bowl meal.
SLOW COOKER SALSA VERDE CHICKEN
- 1yellow onion $0.25
- 1bell pepper $0.87
- 2lb.chicken pieces*, skins removed$4.22
- 1tspcumin $0.10
- 1/4tspsalt $0.02
- 1/8tspgarlic powder$0.02
- Freshly cracked pepper $0.05
- 16oz.salsa verde $2.69
- 4cupscooked rice $0.64
- 15 ozcanblack beans $1.00
- 1jalapeno $0.20
- 2oz.queso fresco** $0.60
- 1lime $0.33$0.33
- Handful fresh cilantro $0.25
Cover the slow cooker and cook on high for four hours or low for 8 hours.
To build the bowls, thinly slice the jalapeño and crumble the queso fresco. Drain and rinse the black beans. Place a cup of cooked rice in a bowl, add one or two pieces of chicken, 1/4 of the beans, a few slices of jalapeño, a little crumbled queso fresco (about 1/2 oz.), and some fresh cilantro leaves. Cut a lime into wedges and squeeze the juice over top just before serving.
*You can use any type of chicken you like (drumsticks, thighs, breasts), bone-in or boneless. Just be sure to remove the skin before cooking.
**Monterey jack or cheddar would also be great with these flavors if you can’t find queso fresco.