Slow Cooker Green Salsa Chicken Tortilla Bowl

When it comes to dishes that warm the soul and bring the family together, this Slow Cooker Green Salsa Chicken Tortilla Bowl is a knockout. I remember the first time I made it for dinner—my friends were visiting, and we were just about to settle in for a cozy movie night. The house filled with an inviting aroma of spices and simmering flavors that made everyone’s mouths water. The best part? I barely lifted a finger. All it took was a bit of chopping and tossing ingredients into the slow cooker, and then it did all the work for me. This dish has quickly become a beloved staple in my home, and I just can’t wait to share it with you!

What Makes This Recipe Special

So, why should this dish make its way into your dinner rotation? For starters, it’s a one-pot wonder—easy to prepare, and it’s guaranteed to please even the pickiest eaters. The combination of tender, shredded chicken soaked in vibrant salsa verde is a flavor explosion that dances across your palate. Add in black beans for heartiness and corn for that sweetness, and you’ve got a bowl bursting with colors and tastes. Plus, it’s a cinch to customize with your favorite toppings like creamy avocado, fresh cilantro, or a sprinkle of cheese. The best part? You’ll have plenty of leftovers, making it a meal prep superstar.

Gather These Ingredients

Let’s talk about the magic ingredients that come together to craft this culinary masterpiece.

• 2 lbs boneless, skinless chicken breasts: The star of our show! Opt for organic, if possible; it makes a noticeable difference in flavor and quality. You could substitute with thighs for a richer taste, but breasts keep things lean.

• 1 cup salsa verde: This vibrant green salsa packs a punch! You can make it from scratch or grab a jar from your favorite store—just ensure it’s packed with flavor. If you like it spicy, go for a hotter version to kick things up a notch.

• 1 can black beans, drained and rinsed: These beauties bring a lovely creaminess to the dish. If you’re feeling adventurous, pinto beans or even chickpeas can offer a fun twist.

• 1 cup corn: Whether using frozen or canned, corn adds a natural sweetness. If you happen to have fresh corn on the cob in season, grilling it and cutting the kernels off will add an irresistible smoky flavor!

• 1 tsp cumin, 1 tsp garlic powder: These spices are your secret weapons! They elevate the dish to new heights. Toasting the cumin in a dry pan for a minute before adding it to the crockpot can really bring out those warm, aromatic flavors.

• Salt and pepper to taste: Simple but essential for rounding out the flavors. Adjust according to your palate—don’t be shy!

• Tortilla chips: The crunchy base of your bowl! Go for sturdy chips that can hold up under the weight of the toppings. You could even make your own by frying or baking corn tortillas—trust me, it’s worth it!

• Toppings: Avocado, cilantro, cheese, sour cream—these are your finishing touches. Each one adds a new layer of flavor and texture. Try mixing it up every time you make this dish!

Preparing Slow Cooker Green Salsa Chicken Tortilla Bowl

This is the fun part—putting all these elements together! Follow my detailed steps for a smooth, worry-free cooking experience.

1. Place the chicken breasts in the crockpot: Lay them out evenly at the bottom; you want them to soak up all that salsa verde goodness.

2. Pour salsa verde over the chicken: Don’t be shy! Make sure each piece is generously coated with that delicious green sauce.

3. Add black beans, corn, cumin, garlic powder, salt, and pepper: Layer them right on top of the salsa-coated chicken. Give it a little stir, just to blend in those spices.

4. Cover and cook: Set your slow cooker on low for 6-8 hours or high for 3-4 hours. Go do something you love while it works its magic!

5. Shred the chicken: Once cooking is completed, grab two forks and shred the chicken right in the pot. Mix it well with the sauce—it should be juicy and flavorful.

6. Serve over tortilla chips: Scoop a generous portion of that shredded chicken mix over a bed of chips.

7. Add desired toppings: This is where you can get creative! Slice up some avocado, sprinkle with fresh cilantro, add a handful of cheese, and a dollop of sour cream.

Best Way to Enjoy It

Let’s face it; this dish is a guaranteed crowd-pleaser. If you’re ready to dive in, consider complementing the tortilla bowl with a side of Mexican street corn for an extra dose of flavor. For an even lighter meal, pair it with a fresh side salad dressed in lime vinaigrette. And lest I forget—this bowl is begging for a fresh margarita on the side. It’s like a party in your mouth!

Keeping Leftovers Fresh

Lucky you! If you have any leftovers (though that’s a big if!), store them in an airtight container in the fridge for up to three days. Just make sure to separate the chips as they lose their crunch pretty quickly. If you’ve made a massive batch, feel free to freeze portions in individual containers for meal prep. They can last up to three months that way—though I’d wager they won’t last that long in your home!

Pro Chef Tips

Now, here are a few of my insider tips for making this dish sing:

• Spice it up! Feel free to adjust the spice levels by adding jalapeños or a splash of hot sauce.

• Don’t skip the toppings: Each one plays a crucial role in enhancing the dish. Try a bit of feta for a tangy twist or swap in Greek yogurt for sour cream for some extra creaminess.

• Make it a one-pot wonder: If you’re feeling pressed for time, toss in some chopped veggies (like bell peppers or zucchini) with the chicken and spices for a complete meal.

Creative Twists

Want to shake things up a bit? Here are some fun variations:

• Switch the protein: Try it with beef, pork, or even tofu for a vegetarian spin. Just make sure to adjust cooking times accordingly.

• Flavor swap: Use different salsas or sauces. A mango salsa could complement the sweetness of the corn beautifully.

• Topping variations: Get adventurous! How about pickled jalapeños, sliced radishes, or even a drizzle of lime crema?

This dish is more than just a recipe—it’s a canvas for your culinary creativity.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 cup salsa verde
• 1 can black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• Tortilla chips
• Toppings: avocado, cilantro, cheese, sour cream

Directions to Follow

1. Place the chicken breasts in the crockpot.
2. Pour salsa verde over the chicken.
3. Add black beans, corn, cumin, garlic powder, salt, and pepper.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
5. Once cooked, shred the chicken with two forks and mix well with the sauce.
6. Serve over tortilla chips.
7. Add desired toppings such as avocado, cilantro, cheese, and sour cream.

Your Questions Answered

• How long does it take to prepare? Total time is about 10 minutes for prep and then just let the slow cooker do the work for 6-8 hours.

• Can I make it braver? Absolutely! Add some fresh jalapeños or your favorite hot sauce for that kick.

• What if I’m vegetarian? Swap the chicken for hearty veggies or lentils instead! The cooking time will vary, but you can still capture that rich flavor.

• What can I serve it with? Try a fresh side salad or some Mexican corn on the cob. Or just enjoy it as is; it’s hearty enough!

• Are the leftovers good? Yes! They hold up well for a few days in the fridge or even longer if frozen.

This recipe encapsulates comfort, creativity, and a vibrant spirit that transforms each meal into a fiesta. So go ahead—give it a try! I’m excited to hear how it goes, and I’d love to hear any of your own twists or experiences. Let’s keep the cooking conversation going!

Print Recipe

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Slow Cooker Green Salsa Chicken Tortilla Bowl

Difficulty: Beginner Prep Time 10 mins Cook Time 6-8 mins Total Time 16 mins

Cooking Temp: low  C Servings: 6 Estimated Cost: $ 10 Calories: 450

Description

This Slow Cooker Green Salsa Chicken Tortilla Bowl is a delicious, easy-to-make dish that combines tender shredded chicken, vibrant salsa verde, black beans, and corn. Perfect for families and meal prep.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 2 lbs boneless, skinless chicken breasts (Opt for organic, if possible.)
• 1 cup salsa verde (Choose a flavor-packed version.)
• 1 can black beans, drained and rinsed (Pinto beans or chickpeas can be used as a substitute.)
• 1 cup corn (Can be frozen or canned; fresh corn on the cob can also be used.)
• 1 tsp cumin (Toasted cumin enhances flavor.)
• 1 tsp garlic powder
• Salt and pepper to taste (Adjust according to your palate.)
• Tortilla chips (Use sturdy chips that can hold toppings.)
• Toppings: avocado, cilantro, cheese, sour cream (Add desired toppings for extra flavor.)

Instructions

Cooking Steps

1. Prepare the Chicken

   Place the chicken breasts in the crockpot in a single layer.
   Mark as complete

2. Add Salsa Verde

   Pour salsa verde over the chicken, coating each piece generously.
   Mark as complete

3. Combine Other Ingredients

   Add black beans, corn, cumin, garlic powder, salt, and pepper on top of the chicken.
   Stir gently to mix the spices.
   Mark as complete

4. Cook the Dish

   Cover and cook on low for 6-8 hours or high for 3-4 hours.
   Let the slow cooker do its job.
   Mark as complete

5. Shred the Chicken

   Once cooked, shred the chicken in the pot using two forks.
   Mix well with the sauce.
   Mark as complete

6. Serve and Garnish

   Serve the shredded chicken mixture over a bed of tortilla chips and add desired toppings.
   Get creative with your toppings.
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 15g24%

Saturated Fat 3g15%

Cholesterol 80mg27%

Sodium 700mg30%

Potassium 700mg20%

Total Carbohydrate 40g14%

Dietary Fiber 10g40%

Sugars 5g

Protein 35g70%

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Magnesium 60 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Feel free to customize with your favorite toppings!

Keywords: slow cooker, chicken, salsa, tortillas, easy dinner