Slow Cooker Salsa Chicken Verde Bowls

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  1 Yellow Onion(110g)
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  1 Bell Pepper(119g)
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  2 lbs Chicken Breast, Boneless Skinless
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  1 tsp Cumin, Ground
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  0.3 tsp 1/4 tsp salt ( $0.02)
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  0.1 tsp 1/8 tsp garlic powder ($0.02)
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  Freshly cracked black pepper ($0.05)
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  16 oz Salsa Verde, Prepared, Store-Bought
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  4 cup Rice, White, Long-Grain
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  15 oz Beans, Black, Canned, Drained
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  1 JalapeñO Pepper(14g)
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  2 oz Cheese, Queso Fresco, Crumbled
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  1 Lime(67g)
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  1 Cilantro, Fresh

Instructions

1. 1Slice the yellow onion and bell pepper into strips. Thinly slice the jalapeño. Place the onion, bell pepper, and jalapeño in the bottom of a 4-quart slow cooker.
2. 2Season the chicken pieces with ground cumin, salt, garlic powder, and freshly cracked black pepper. Lay the seasoned chicken on top of the vegetables, then pour the entire jar of salsa verde over everything.
3. 3Cover 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.
4. 4While the chicken finishes cooking, drain and rinse the black beans. Crumble the queso fresco and roughly chop the fresh cilantro. Cut the lime into wedges. Set all aside.
5. 5Remove the cooked chicken from the slow cooker and shred it into bite-sized pieces using two forks. Use tongs to lift the softened onion, bell pepper, and jalapeño out of the liquid and set aside.
6. 6Divide the 4 cups of cooked rice evenly among 4 meal-prep containers. Top each with equal portions of shredded chicken, cooked vegetables, and black beans.
7. 7Finish each container with crumbled queso fresco, fresh cilantro, and a squeeze of lime juice. Seal and refrigerate until ready to eat.