Salsa Chicken Bowls With Toppings (Print Version)

Shredded chicken in salsa atop rice, beans, corn, and fresh garnishes. Easy, summery, and full of flavor.

# Components:

→ Chicken

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

→ Sauce

02 - 2 cups tomato salsa
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 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

→ 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

# Method:

01 - Arrange the chicken breasts in the bottom of the slow cooker.
02 - Combine tomato salsa, cumin, chili powder, smoked paprika, salt, and pepper in a mixing bowl. Pour the mixture over the chicken.
03 - Cover and cook on high for 4 hours or low for 6 to 7 hours, until chicken is very tender.
04 - Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the slow cooker and stir to coat thoroughly in sauce.
05 - Layer cooked rice in each serving bowl. Top with black beans, corn, and salsa chicken.
06 - Garnish bowls with cherry tomatoes, avocado, cheese, cilantro, green onions, and lime wedges as desired. Serve warm.

# Expert Advice:

01 -
  • This chicken turns out so juicy even after hours in the slow cooker--no dryness in sight.
  • The salsa brings a tangy kick, and every topping makes the bowl feel like a new meal every time.
02 -
  • If you rush the cooking, the chicken won’t shred as easily—patience pays off.
  • Adding lime at the end brightens everything, much more than mixing it in early.
03 -
  • Double the sauce if you love things extra juicy—it’s amazing over rice.
  • Layer toppings in stages so nothing goes soggy—especially avocado.
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