Mexican
Slow Cooker Salsa Chicken Bowls
Tender salsa-seasoned chicken, black beans, corn, and fluffy rice come together in these easy slow cooker bowls. With just a few minutes of prep, this is a flavorful, budget-friendly dinner that works especially well for busy weeknights and meal prep.
By Core Pantry ·
- Total
- 255 min
- Servings
- 6
- Difficulty
- easy
- Cuisine
- Mexican
Ingredients
- 2 lb boneless skinless chicken breasts
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups chunky salsa
- 1 (15 oz) can black beans, drained and rinsed
- 1 1/2 cups frozen corn
- 3 cups cooked rice
- 1 cup shredded cheddar or Mexican-blend cheese
- 1 avocado, diced
- 1/2 cup plain Greek yogurt
- 1 lime, cut into wedges
- 1/4 cup chopped fresh cilantro
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Save to My Recipe BookInstructions
Place the chicken breasts in the bottom of a 5- to 6-quart slow cooker.
In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Sprinkle the seasoning mixture evenly over both sides of the chicken.
Pour the salsa over the chicken, making sure most of the chicken is covered.
Cover and cook on HIGH for 3 to 4 hours, or until the chicken is tender and reaches an internal temperature of 165°F.
Transfer the chicken to a cutting board or large plate and shred it using two forks.
Return the shredded chicken to the slow cooker and stir it into the salsa and cooking juices.
Add the black beans and frozen corn. Cover and cook for another 15 to 20 minutes, or until everything is heated through.
Divide the cooked rice among six bowls.
Spoon the salsa chicken mixture over the rice.
Top each bowl with shredded cheese, diced avocado, Greek yogurt, cilantro, and a squeeze of fresh lime.
Serve immediately while warm.
Recipe Notes:
For a lower-effort meal, prepare the rice ahead of time and refrigerate it until needed. Reheat the rice thoroughly before serving. For meal prep, divide the rice and chicken mixture among airtight containers and refrigerate for up to 4 days. Keep avocado, yogurt, and fresh toppings separate until serving. The cooked salsa chicken mixture can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Slug: slow-cooker-salsa-chicken-bowls
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