Slow Cooker Salsa Chicken Verde Bowls

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  Yellow Onion
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  Bell Pepper
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  Chicken Breast, Boneless Skinless(907g)
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  Cumin, Ground(5g)
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  1/4 tsp salt ( $0.02)
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  1/8 tsp garlic powder ($0.02)
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  Freshly cracked black pepper ($0.05)
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  Salsa Verde, Prepared, Store-Bought(454g)
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  Rice, White, Long-Grain(960g)
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  Beans, Black, Canned, Drained(425g)
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  JalapeñO Pepper
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  Cheese, Queso Fresco, Crumbled(57g)
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  Lime
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  Cilantro, Fresh

Instructions

1. 1Slice the onion and bell pepper into strips. Place them in the bottom of a 4-quart slow cooker.
2. 2Season the chicken breast with ground cumin, salt, and pepper, then place it on top of the onion and bell pepper. Pour the salsa verde over the chicken, cover, and cook on high for 4 hours or low for 8 hours, until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
3. 3While the chicken cooks, prepare the white rice according to package directions. Cook over medium heat until the rice is tender and liquid is absorbed, about 15–20 minutes.
4. 4Drain and rinse the black beans in a colander. Thinly slice the jalapeño pepper and set aside. Crumble the queso fresco and roughly chop the fresh cilantro.
5. 5Remove the cooked chicken from the slow cooker with tongs and shred it into bite-sized pieces using two forks. Use tongs to remove the softened onion and bell pepper pieces from the liquid and set aside.
6. 6Divide the cooked rice evenly among 4 airtight containers while hot. Top each container with shredded chicken, one-quarter of the black beans, cooked onion and bell pepper, jalapeño slices, and queso fresco.
7. 7Seal the containers and refrigerate until ready to serve. When eating, top each bowl with fresh cilantro and a squeeze of fresh lime juice.