Crockpot Chicken Verde Bowl

Layer the base. Place 1 small diced white onion in the bottom of the slow cooker. Pat the chicken breasts dry with a paper towel. Place the chicken breasts on top of the onions so they can cook in the aromatics.

Sprinkle the chicken with 1 teaspoon of cumin powder, ½ teaspoon of Mexican oregano (or regular oregano if that’s what you have), ½ teaspoon of salt, ¼ teaspoon of pepper and 3 minced garlic cloves.

Pour a 16‑ounce jar of salsa verde over the chicken breasts. I make my own salsa verde with tomatillos, poblanos, onions, and garlic, and when I don’t have homemade on hand, my favorite store‑bought option is Herdez Salsa Verde — it has similar ingredients, a similar flavor profile to my homemade, and it’s delicious. Place the lid on the Crockpot and cook on low for 4-6 hours or high for 2-3 hours.

Once the chicken is cooked and tender enough to shred, remove it from the crock pot and shred it with two forks. Return it to the crock pot and stir to coat it in the sauce.

Assemble bowls and serve. Add a generous amount of cooked rice to the bottom of the bowl and chopped lettuce, then layer on the Chicken Verde, chopped avocado, diced tomatoes, sliced jalapeños, pepper jack cheese, sour cream, and a sprinkle of chopped cilantro. Serve with tortilla chips and salsa.

Enjoy!

For more delicious slow cooker meals, check out these:

• Crockpot Chicken & Dumplings
• Sunday Supper Slow Cooker Beef Pot Roast
• Slow Cooker Sweet and Sour Pork
• Slow Cooker Chicken Tortilla Soup
• Crock Pot Corned Beef & Cabbage
• Crock Pot Mexican Shredded Beef
• Slow Cooker Shredded Pork Tacos 🌮
• Slow Cooker Shredded Beef Birria Tacos
• Slow-Cooker Shredded Beef Stuffed Poblano Peppers