Slow Cooker Salsa Chicken Verde Bowls

Method4 steps

1. 1

   Step 1: Slice the onion and bell pepper (1), then lay them into the bottom of a 4-quart or larger slow cooker. Place the chicken pieces (2 lb) on top of the onion and bell peppers. Sprinkle the cumin (1 tsp), salt (1/4 tsp), garlic powder (1/8 tsp), and some freshly cracked pepper onto the chicken pieces. Pour the salsa over top.

   Uses 1 yellow onion · 1 bell pepper · 2 lb chicken pieces, skins removed · 1 tsp ground cumin · 1/4 tsp salt · 1/8 tsp garlic powder · Freshly cracked black pepper, to taste · 1 16-oz. jar salsa verde

2. 2

   Step 2: Cover the slow cooker and cook on high for four hours or low for 8 hours.

   Uses Chicken and vegetables with salsa verde

3. 3

   Step 3: After cooking, check that the chicken has reached 165°F; continue cooking if necessary. Carefully remove the chicken pieces with tongs. Retrieve the onion and bell pepper from the liquid. Serve the chicken with the vegetables and a spoonful or two of the juices, or reserve them for the bowls in the next step.

   Uses Slow-cooked salsa verde chicken · Cooked onion and bell pepper · Slow-cooker juices

4. 4

   Step 4: To build four bowls, thinly slice the jalapeño (1), crumble the queso fresco (2 oz), and drain and rinse the black beans. Place 1 cup cooked rice in each bowl. Divide the cooked chicken, onion and bell pepper among the bowls, adding a spoonful or two of the reserved slow-cooker juices. Divide the beans, jalapeño, queso fresco (about 1/2 oz per bowl) and cilantro (1 handful) among the bowls. Cut the lime (1) into wedges and squeeze the juice over the bowls just before serving.

   Uses Cooked chicken and vegetables · Reserved slow-cooker juices · 4 cups cooked rice · 1 15-oz. can black beans · 1 jalapeño · 2 oz queso fresco · 1 lime · 1 handful fresh cilantro