Slow Cooker Salsa Chicken Bowls
These Slow Cooker Salsa Chicken Bowls are hearty, flavorful, and packed with protein and fiber. Juicy chicken is slow-cooked with salsa, beans, corn, and spices, then served over rice and topped with cheese and green onions for an easy, family-friendly dinner.
Ingredients
- 1½ lbs boneless skinless chicken breasts
- 1 16 oz jar salsa
- 2 cloves garlic minced
- 1 15 oz can black beans, drained
- ½ lb frozen corn
- ¼ cup water
- 1 tbsp chili powder
- ½ tbsp ground cumin
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- Freshly cracked black pepper
- 6 cups cooked rice
- 8 oz shredded cheddar cheese
- 3 green onions sliced (or fresh cilantro)
Instructions
- Add chicken, salsa, garlic, beans, corn, water, and spices to the slow cooker. Stir.
- Cover and cook on LOW for 8 hrs or HIGH for 4 hrs.
- Shred chicken with two forks and stir back in.
- Serve over rice and top with cheese and green onion.
- See full steps with tips & photos → https://mischacrossing.com/slow-cooker-salsa-chicken-bowls/
Notes
- Spice Level: Adjust cayenne and salsa type based on your heat preference.
- Freezer-Friendly: Cool completely and store in freezer-safe containers for up to 2 months.
- Topping Ideas: Try sour cream, avocado, jalapeños, or crushed tortilla chips.
- Shortcut: Use microwaveable rice for quick assembly.