Description
Savory chicken simmers all day in zesty salsa verde and spices, then mingles with black beans, sweet corn, and fresh lime. Serve over steaming rice for a comforting bowl that balances creamy, tangy, and smoky flavors.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup salsa verde
- 1 cup chicken broth
- 1 cup long grain white rice
- 15 ounces black beans drained and rinsed
- 1 cup frozen corn
- 1 lime juiced
- 2 tablespoons chopped fresh cilantro
Instructions
- Place chicken in slow cooker.
- Combine chili powder, cumin, paprika, garlic powder, onion powder, salt and pepper and sprinkle over chicken.
- Pour salsa verde and chicken broth over seasoned chicken.
- Cover and cook on low for 6 hours or on high for 3 hours.
- While chicken cooks, prepare rice according to package instructions.
- Remove chicken from slow cooker and shred with two forks, then return shredded chicken to cooker.
- Add black beans and corn to slow cooker and cook on high for 15 minutes.
- Stir in lime juice and chopped cilantro.
- Divide cooked rice among bowls and top with chicken mixture and desired toppings.
Notes
- Garnish bowls with avocado, shredded cheese, sour cream, diced tomatoes and sliced jalapenos for extra flavor.
- Chicken can be substituted with boneless thighs for a richer taste.
- Store leftover chicken mixture in an airtight container in the refrigerator for up to 4 days.
- Freeze any extra chicken mixture in a freezer-safe bag for up to 2 months.