Chicken Crock Pot Rice Bowl

5 from 2 votes

If dump and go recipes that give you a flavorful dish are your favorite, you should try this Chicken Crock Pot Rice Bowl recipe.

Prep Time5

Cook Time4

Shredding of Chicken5

Total Time4 10

Course: Main

Cuisine: American

Keyword: Chicken Crock Pot Rice Bowl

Servings: - 8 servings

Calories: 189kcal

Author: Aunt Lou

2 lbs boneless skinless chicken thighs (If you prefer white meat, you can use boneless, skinless chicken breasts that are cut into thigh size pieces.)
16 oz Jar Salsa Verde
15.25 oz can black beans undrained
Cooked Rice
Shredded Monterey Jack cheese, sour cream, chopped fresh cilantro optional toppings

Place 2 lbs boneless skinless chicken thighs in a 4 quart slow cooker.
Pour 16 oz Jar Salsa Verde and undrained 15.25 oz can black beans on top of the chicken
Cover and cook on low for 4 to 6 hours.
Shred the chicken with two forks and stir until everything is well combined.
Serve the shredded chicken and cooking juices over Cooked Rice and top with Shredded Monterey Jack cheese, sour cream, chopped fresh cilantro, if desired.

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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.