Verde Taco Chicken Bowls

November 3, 2013 Amanda Plott

This is one of my very favorite crock pot recipes. It's an easy, versatile, and super de{light}ful recipe that is sure to appease the masses. Originally it's made with a red salsa and quite a lot of red spices.

However, lately... I've been on a verde kick. I was wanting to remake this recipe with a green chili kick using a verde salsa and some other green and spicy swaps!

I topped mine with some avocado that needed to be used, but some plain greek yogurt and some pickled jalapeños would have been a great additions too!

If you aren't a fan of black beans or corn, you can always swap one or both of them for any other veggie that strikes your fancy.

This chicken would also be great rolled up in corn tortillas or even served atop some 'Beanito' chips if you're looking for an alternative to the rice.

Either way, you can't go wrong!

Verde Taco Chicken Bowls
TheSkinnyFork.com

The Skinny:
Servings: 9 • Size: 1 Prepared Bowl • Calories: 257.3 • Fat: 1.8 g • Carb: 31.1 g • Fiber: 3.9 g • Protein: 24.8 g • Sugar: 2.4 g • Sodium: 898.9 mg

Ingredients:
Verde Chicken:
1 1/2 Lbs. Bonless Skinless Chicken Breast
16 Oz. Verde Salsa
15 Oz. Can Black Beans, 'No Salt Added' - Drained & Rinsed
1 C. Frozen Corn
4 Oz. Mild Green Chilies
1 Jalapeño, Seeded & Diced
3 Garlic Cloves, Minced
1/2 Tbsp. Cumin
1/2 Tsp. Dried Oregano
Salt & Pepper to Taste

Bowls:
2 C. Brown Rice, Cooked
8 Oz. Fat Free Jalapeño Jack & Cheddar Cheese Blend, Shredded
1/2 C. Fresh Cilantro, Chopped

Optional Toppings:
Green Onions, Chopped
Avocado, Sliced
Fat Free Plain Greek Yogurt or Light Sour Cream
Pickled Jalapeño Slices

Directions:

Toss all of the ingredients into the slow cooker.

I even put my chicken in still frozen!

Give it all a good stir.

Secure the lid and cook on low for 8-10 hours or high for 6-8 hours.

Once done, lift the lid and remove the chicken.

Shred the chicken.

I toss mine into the bowl of my stand mixer and use the paddle attachment for a couple of minutes, but two forks would work just as well!

Add the shredded chicken back into the crock pot.

Stir the chicken.

Build your bowls!

Place about 1/2 c. cooked riced into each bowl. Top with 1/2 c. of the verde chicken mixture and sprinkle with 1 oz. cheese and some cilantro.

Add any additional toppings.

Serve warm and enjoy!

Use organic and/or gluten free cheese and you've got a fabulous clean and even gluten free recipe!

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