Saturday · Dinner

Slow-Cooker Salsa Verde Chicken Bowls

Ingredients

• 1½ lb chicken breasts · 1 jar (16 oz) salsa verde
• 1 can black beans, drained · 1 cup corn (frozen or canned)
• 1 tsp cumin · rice, to serve
• Toppings: shredded cheese, sour cream, avocado, lime

Steps

1. Add chicken, salsa verde, beans, corn, and cumin to the slow cooker.
2. Cook on low 4 hours (or high 2 hours) until the chicken shreds easily.
3. Shred the chicken right in the pot, stir, and serve over rice with cheese, sour cream, avocado, and lime.

▶Watch it made

Recipe inspiration: crockpot salsa verde chicken reel (chicken breasts, salsa verde, slow cooker)