Salsa Verde Chicken Burrito Bowls
This Salsa Verde Chicken is SOOOO GOOD, and it just might be the easiest thing you've ever made.
For the record, I can take credit for the pictures, but I can't take credit for this crack in crock pot recipe. It comes to us from Skinnytaste, where Gina Homolka shares AMAZING, healthy recipes using seasonal, whole foods. Check it out if you have time!
Ok, let's get down to business......
Salsa Verde Chicken
So delicious and so versatile! In addition to using this in a bowl, you could use it on chicken tostadas, in tacos, or as filling for enchiladas. If you're a Mexican food freak like me, the options are endless.
INGREDIENTS
INSTRUCTIONS
- 1 1/2 lbs raw skinless chicken tenders, or chicken breast
- 1/4 tsp garlic powder
- 1/8 tsp oregano
- 1/8 tsp ground cumin
- salt, to taste
- 16 oz roasted salsa verde
INSTRUCTIONS
Slow Cooker (see photo below):
- Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker.
- Cover with salsa verde, cover and cook HIGH 2 hours or low 4 hours.
- Remove chicken, shred with 2 forks.
- Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want to eat it over rice or in a burrito bowl).
- Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.
Instant Pot:
- Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the Instant Pot.
- Cover with salsa verde, cover and cook at HIGH pressure 20 minutes. Quick or natural release.
- Remove chicken, shred with 2 forks.
How To Make A Salsa Verde Chicken Burrito Bowl
- Start with cooked quinoa or rice as your base. If you use rice, try brown rice or cilantro lime rice (for the record, cilantro lime rice is my FAVORITE option for this recipe).
- Add the shredded salsa chicken.
- Add black beans (fiber and additional protein - - winning!). If you're using canned black beans, be sure to drain and rinse them first.
- Top with your favorite veggies such as fresh tomatoes, onion, corn, lettuce, avocado, cilantro, lime for squeezing.
- Optional toppings: pico de gallo, sour cream, greek yogurt, guacamole, or cheese.
BON APETIT!
SALSA VERDE CHICKEN NUTRITION INFORMATION: Serving: 1/2 cup chicken, Calories: 145kcal, Carbohydrates: 5g, Protein: 26g, Fat: 2g, Sodium: 415mg