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4.89 from 17 votes

Slow Cooker Salsa Chicken Verde Bowls

Slow Cooker Salsa Verde Chicken is a fast, easy, and flavorful dinner full of southwest flavors. Serve over rice or build it into a bowl meal.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Total Cost: $11.24 recipe / $2.81 serving
Servings: 4
Author: Beth M



  • 1 yellow onion $0.25
  • 1 bell pepper $0.87
  • 2 lb. chicken pieces*, skins removed $4.22
  • 1 tsp cumin $0.10
  • 1/4 tsp salt $0.02
  • 1/8 tsp garlic powder $0.02
  • Freshly cracked pepper $0.05
  • 16 oz. salsa verde $2.69


  • 4 cups cooked rice $0.64
  • 15 oz can black beans $1.00
  • 1 jalapeno $0.20
  • 2 oz. queso fresco** $0.60
  • 1 lime $0.33 $0.33
  • Handful fresh cilantro $0.25


  • Slice the onion and bell pepper, then lay them into the bottom of a 4-quart or larger slow cooker. Place the chicken pieces on top of the onion and bell peppers. Sprinkle the cumin, salt, garlic powder, and some freshly cracked pepper onto the chicken pieces. Pour the salsa over top.
  • Cover the slow cooker and cook on high for four hours or low for 8 hours.
  • After cooking, carefully remove the chicken pieces with tongs. Use the tongs to retrieve the onion an d bell peppers from the liquid in the slow cooker. Serve the chicken with the onion and bell pepper, and a spoonful or two of the juices from the slow cooker.
  • To build the bowls, thinly slice the jalapeño and crumble the queso fresco. Drain and rinse the black beans. Place a cup of cooked rice in a bowl, add one or two pieces of chicken, 1/4 of the beans, a few slices of jalapeño, a little crumbled queso fresco (about 1/2 oz.), and some fresh cilantro leaves. Cut a lime into wedges and squeeze the juice over top just before serving.


*You can use any type of chicken you like (drumsticks, thighs, breasts), bone-in or boneless. Just be sure to remove the skin before cooking.
**Monterey jack or cheddar would also be great with these flavors if you can't find queso fresco.