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BackstorySome folks only use their crockpots during the cool fall and/or winter months. I happen to love using it during the summer months! It certainly makes it easy to enjoy the fun summer days without slaving in the kitchen. Another bonus is that cooking in a crockpot won't warm up your kitchen like a stove or oven would. The most recent summer crockpot meal we enjoyed were these Salsa Chicken Rice Bowls. Made with two kinds of salsa and chicken, it was effortless to prepare and perfect for a no-fuss summer meal...
The original recipe that inspired me to make this was for a crockpot burrito filling. I tweaked the recipe quite a bit and made a chicken filling that was perfect on top of rice and our favorite accompaniments. You could use the chicken filling for a variety of Tex-Mex dishes including burritos, quesadillas, tacos, taquitos, enchiladas, lasagnas, paninis, etc. But more than anything, I love how I just put the ingredients in a crockpot, set it and let it cook away. The chicken came out so tender, flavorful and because it makes quite a bit, it even freezes well!
- For Salsa Chicken:
- 4 skinless, boneless chicken breast halves
- 1 cup jarred or homemade salsa verde
- 1 cup jarred or homemade salsa
- 1 tablespoon ground cumin
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- salt and pepper to taste
- For Rice Bowls:
- cilantro rice or plain steamed rice
- shredded lettuce
- diced tomatoes
- sour cream
- or whatever toppings you prefer
- Place all the chicken ingredients in a crockpot and cook on low for 6-8 minutes. With a fork, start pulling the chicken meat apart into thin strings inside the crockpot. Keep pulled chicken meat and sauce, covered in the crockpot on the warm setting.
- To assemble the rice bowls, place some rice on the bottom of an individual serving bowl. Top with some chicken and garnish with your preferred toppings (lettuce, tomatoes, sour cream, etc).