You know when you take that first bite and there is an instant party in your mouth that has you in love instantly? Well, this recipe falls into that category. What is not to love? A kick of spice with warm flavor of cumin over seasoned rice with black beans and minced jalapeno and cheese with a lovely green chili sauce and a squeeze of lime! Hey, I left out the fact there is chicken in that — fall apart chicken because you make it in the crock pot! Yes, it is love all around!
I found this gem of a recipe at budget bytes it is friendly on the budget and yummy to the taste buds! Here is my slight adaptation. Originally called Slow Cooker Salsa Chicken Verde Bowls… to me the salsa belonged with the verde… but either way it is a keeper! I used slightly more chicken and upped the spices as a result.
Slow Cooker Salsa Verde Chicken Bowls
adapted from budgetbytes.com | Serves 6-8 | Prep time 15 minutes. Cook time 4-8 hours (depending if on high or low)
- 1 yellow onion, sliced
- 1 red bell pepper, chopped
- 4 large boneless skinless chicken breast halves (about 3 lbs total)
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp garlic powder
- pinch of black pepper
- 1 (17 oz) jar Goya Brand Salsa Verde
Slice the onion into rings and place in the bottom of the crock-pot (I like to use a liner in mine, because it makes clean up much easier, and the food does not stick to the sides)
Add chopped bell peppers and place the large chicken breast on top of the veggies. Season with cumin, salt, pepper, and garlic powder. Pour the Goya Salsa Verde over the chicken. Cover the crock-pot with the lid and turn to high for 4 hours (8 on low).
My chicken was actually cooked through at 3 hours and I removed the chicken breasts and cut them into bite sized pieces and put them in a serving dish. I poured the sauce and peppers and onions over the diced chicken. Ready to serve!
- hot cooked rice (I seasoned mine with a tablespoon of lime juice and 2 tablespoons of fresh cilantro, chopped)
- 15 oz can black beans, rinsed, drained and heated
- 1 jalapeno, seeded and mined finely
- shredded Mexican cheese (like Oaxaca or Queso Fresco)
- 1 lime, cut in quarters
- fresh chopped cilantro
Layer your bowl with cooked rice and beans and serve a ladle full of chicken with salsa verde sauce over the top. Garnish as desired with jalapeno, cheese, cilantro and a squeeze of lime. Enjoy!