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slow cooker tex-mex chicken bowls

Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

My son threw this together the other night. I asked him for the recipe, and he said he just used what he had on hand. We liked it a lot!

yield 4 -6
prep time 15 Min
cook time 3 Hr
method Slow Cooker Crock Pot

Ingredients For slow cooker tex-mex chicken bowls

  • 2-3
    chicken breasts, boneless and skinless
  • 16-24 oz
    salsa verde
  • 1 Tbsp
    taco seasoning
  • FIXINGS
  • 7 oz
    package yellow rice
  • 2 c
    multi-colored mini peppers, sliced
  • 1 bunch
    green onions, washed and sliced
  • 1 can
    black beans, drained
  • 3 Tbsp
    cilantro, fresh, minced
  • 1 c
    shredded mexican style cheese
  • 1 c
    mild, medium or hot fresh salsa (pico de gallo)
  • 1 md
    avocado, diced
  • shredded lettuce
  • sliced olives
  • tortilla chips

How To Make slow cooker tex-mex chicken bowls

  • 1
    Place chicken breasts in a slow cooker. Pour the Salsa Verde over the chicken. Sprinkle on taco seasoning. Cook on high for 2-3 hours, or until chicken is done.
  • 2
    Prepare yellow rice according to package directions. (Of course, you can make your own from scratch)
  • 3
    Cut up peppers, onions, cilantro and put into serving bowls. Put cheese into serving bowl.
  • 4
    Drain beans and place in serving bowl. You can heat them up in the microwave to serve.
  • 5
    Make your own Pico de Gallo ahead of time, or use fresh deli salsa.
  • 6
    When chicken is done, shred with two forks and make sure the chicken and the sauce are nicely blended.
  • 7
    Let people put their own bowls together. Or place rice in bowl, then top with chicken, then the other ingredients. Top with cheese, avocado, salsa, lettuce, olives and/or crumbled tortilla chips
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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