Go Back
Delicious Crock Pot Salsa Chicken Rice Bowls garnished with cilantro and avocado.

Crock Pot Salsa Chicken Rice Bowls

Effortless and flavorful Crock Pot Salsa Chicken Rice Bowls that allow for customizable toppings and make for great leftovers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Easy, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Boneless skinless chicken breasts or thighs Thighs are extra juicy.
  • 1 cup Salsa Choose mild, medium, or hot.
  • 1 cup Uncooked rice White or brown, or use cooked rice if preferred.
  • 1 cup Chicken broth or water Only if cooking rice separately, optional.
  • 1 tbsp Taco seasoning Store bought or homemade.
  • to taste Salt and pepper
  • 1 Lime Optional but enhances flavor.
Toppings
  • 1 cup Shredded cheese
  • 1/2 cup Sour cream or Greek yogurt
  • 1 each Sliced avocado
  • 1/2 cup Black beans
  • 1/2 cup Corn
  • 1/4 cup Chopped cilantro
  • 1/4 cup Diced red onion
  • 1/2 each Jalapenos
  • 1 cup Crushed tortilla chips

Method
 

Preparation
  1. Spray the crock pot with a little oil spray or use a liner.
  2. Add chicken to the bottom in an even layer.
  3. Sprinkle taco seasoning over the chicken and add a pinch of salt and pepper.
  4. Pour salsa over the top, covering most of the chicken.
  5. Cook on low for 6 to 7 hours or high for 3 to 4 hours, until the chicken shreds easily.
  6. Shred the chicken in the crock pot with two forks and stir it back into the sauce.
  7. Squeeze lime over it if using.
Cooking Rice
  1. While the chicken cooks, prepare rice on the stove or in a rice cooker.

Notes

This recipe is great for meal prep. Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. For reheating, warm on the stove with water or in the microwave.