Salsa Chicken Bowls Summer (Printable)

Tender chicken in salsa, served over rice with beans, corn, and your favorite fresh toppings. Easy and bold flavors.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)

→ Sauce

02 - 2 cups tomato salsa (choose mild, medium, or hot)
03 - 1 teaspoon ground cumin
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper

→ Bowls

08 - 2 cups cooked brown or white rice
09 - 1 cup canned black beans, rinsed and drained
10 - 1 cup corn kernels (fresh, canned, or thawed frozen)

→ Toppings

11 - 1 cup cherry tomatoes, halved
12 - 1 avocado, diced
13 - 1/2 cup shredded cheddar or Monterey Jack cheese
14 - 1/4 cup fresh cilantro, chopped
15 - 1/4 cup sliced green onions
16 - Lime wedges

# Directions:

01 - Arrange chicken breasts evenly at the bottom of the slow cooker.
02 - In a mixing bowl, stir together tomato salsa, ground cumin, chili powder, smoked paprika, salt, and black pepper. Pour the blended salsa mixture over the chicken.
03 - Secure the slow cooker lid and cook on high for 4 hours, or on low for 6 to 7 hours, until the chicken pulls apart effortlessly.
04 - Remove cooked chicken breasts and shred thoroughly using two forks. Return shredded chicken to the cooker and gently stir to coat in sauce.
05 - Layer cooked rice into each bowl. Add black beans and corn, then top generously with salsa chicken.
06 - Garnish each bowl with cherry tomatoes, avocado, shredded cheese, cilantro, green onions, and a squeeze of lime juice. Serve immediately while warm.

# Expert Suggestions:

01 -
  • You only need to dump everything in the slow cooker and forget about it till the kitchen smells amazing.
  • This bowl is endlessly customizable: add extra toppings, swap in rice or quinoa, or throw leftovers into wraps.
02 -
  • If you forget to shred the chicken before returning it to the crockpot, you'll end up with chunky bits that just don't soak up the sauce as well.
  • I used canned beans straight from the tin once and regretted not rinsing—the extra liquid made the bowl sloppy.
03 -
  • Let the chicken rest a few minutes after cooking before shredding—this keeps it juicy.
  • Adding a splash of salsa at the end livens up flavor if the dish sat warm in the slow cooker too long.
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