slow cooker tex-mex chicken bowls
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!
prep time
15 Min
cook time
3 Hr
method
Slow Cooker Crock Pot
yield
4-6 serving(s)
Ingredients
- 2-3 chicken breasts, boneless and skinless
- 16-24 ounces salsa verde
- 1 tablespoon taco seasoning
- FIXINGS
- 7 ounces package yellow rice
- 2 cups multi-colored mini peppers, sliced
- 1 bunch green onions, washed and sliced
- 1 can black beans, drained
- 3 tablespoons cilantro, fresh, minced
- 1 cup shredded mexican style cheese
- 1 cup mild, medium or hot fresh salsa (pico de gallo)
- 1 medium avocado, diced
- shredded lettuce
- sliced olives
- tortilla chips
How To Make slow cooker tex-mex chicken bowls
-
Step 1Place 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.
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Step 2Prepare yellow rice according to package directions. (Of course, you can make your own from scratch)
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Step 3Cut up peppers, onions, cilantro and put into serving bowls. Put cheese into serving bowl.
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Step 4Drain beans and place in serving bowl. You can heat them up in the microwave to serve.
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Step 5Make your own Pico de Gallo ahead of time, or use fresh deli salsa.
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Step 6When chicken is done, shred with two forks and make sure the chicken and the sauce are nicely blended.
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Step 7Let 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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