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  • Writer's pictureJessica Larit

Salsa Verde Chicken Rice Bowl! (Slow cooker)

This is one of my favorite slow cooker meals and it is so easy to make!

It has a ton of flavor and is packed with vegetables, beans, and chicken. I love to serve it over brown rice and add avocado, Mexican cheese, and hot sauce on top.

My whole family enjoys this meal. It is great for busy days when there just isn't enough time in the day to cook. I love being able to put it all together in the morning and then come home to an amazing meal! You can also serve this with a side of corn chips to dunk in. Yum!!


-2 lbs chicken breast (cubed)

-16 oz jar Verde Salsa (During the summer I will share a great homemade recipe when tomatillos are in season :)

-1 1/2 organic chicken broth

-1 cup onion (chopped)

-1 tablespoon olive oil

-3/4 cup frozen corn

-1 can organic black beans (drained and rinsed)

-2 teaspoons chili powder

-1 teaspoon cumin

-1/4 teaspoon salt

-1/4 teaspoon pepper

-1 1/2 green pepper (chopped)

-1 large Jalapeño (sliced, seed removed)


-Shredded Mexican cheese

-3 tablespoons fresh cilantro (chopped-optional)

-Brown or Jasmine Rice

Next Step:

-In your crockpot add the cubed chicken and drizzle with olive oil.

-In a small bowl combine the chili powder, cumin, salt, and pepper. Stir to combine.

-Sprinkle the seasoning all over the chicken and then add the chopped onions on top.

-Add in the chicken broth and verde salsa and mix.

-Cook on high for 4-5 hours or low for 7-8 hours.

-With 30 minutes to go add the frozen corn, black beans, green peppers, and sliced jalapeños. Mix to combine.

-Start cooking your rice on the stovetop.

-When your rice is done spoon into a bowl and top off with the chicken and vegetables.

-Garnish with sliced avocado, shredded Mexican cheese, and sprinkle with fresh cilantro.

-Don't forget the hot sauce!

*For additional recipes please follow me on Instagram @a.sprinkle.of.sweet

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