Slow Cooker Salsa Verde Chicken & Rice Bowls

Juicy, shredded chicken slow-cooked in tangy salsa verde with black beans and corn, served over a bed of fluffy rice for a simple, set-it-and-forget-it meal.

Ingredients

• 3 lbs Boneless, skinless chicken breast
• 1 16 oz jar Salsa verde
• 1 15 oz can Black beans, rinsed and drained
• 1 15 oz can Corn, drained
• 1 tsp Cumin
• 1 Lime, juiced
• 3 cups Dry long-grain white rice

Instructions

Place the chicken breasts in the bottom of a 6-quart slow cooker. In a bowl, mix together the salsa verde, drained black beans, drained corn, cumin, and lime juice. Pour the salsa mixture over the chicken in the slow cooker, ensuring the chicken is mostly covered. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender. While the chicken cooks, prepare the rice according to package directions. Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce. Divide the cooked rice among five meal prep containers and top with the shredded salsa verde chicken mixture.

Full macros and meal-plan integration are available in the KeyMacro app.