These Salsa Verde Chicken Bowls are a delicious and satisfying meal, perfect for a family dinner or meal prep. Tender chicken cooked with poblano peppers and a flavorful blend of spices is combined with white beans, melted cheddar cheese, and cilantro, then served over rice. Top it with your favorite fresh toppings like avocado, green onion, and sour cream for a complete dish. This recipe is versatile and can be made using a crockpot, Instant Pot, or stove.

Full Recipe:

Ingredients

1 1/2 pounds boneless, skinless chicken breasts or thighs
1 medium yellow onion, chopped
2 poblano peppers, seeded and chopped
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
Kosher salt and black pepper, to taste
2 cups salsa verde
1 can white beans, drained
1 cup shredded cheddar cheese
1/2 cup fresh cilantro, chopped
1-2 jalapeños or serrano peppers, sliced
4 cups cooked rice
Shredded lettuce, avocado, green onion, and yogurt/sour cream, for serving
1-2 cups favorite salsa
Lime zest and juice
Tortilla chips, for serving

Directions

Crockpot Instructions

In the bowl of your crockpot, combine the chicken, onion, poblano peppers, cumin, chili powder, and paprika. Season with salt and black pepper. Pour the salsa verde over the ingredients.
Cover and cook on low for 5-6 hours or on high for 3-4 hours.
Lightly shred the chicken, then stir in the beans, cheddar cheese, and cilantro. Cook until the cheese melts, about 5 minutes.
Serve the chicken and sauce over bowls of rice. Top with lettuce, yogurt or sour cream, cheese, avocado, cilantro, jalapeños, and green onions. Drizzle with salsa and zest lime over each bowl. Serve with tortilla chips on the side.

Instant Pot Instructions

In the bowl of your Instant Pot, combine the chicken, poblano peppers, cumin, chili powder, and paprika. Season with salt and pepper. Pour the salsa verde over the ingredients.
Seal the lid and cook on high pressure for 8-12 minutes.
Finish as directed above.

Stove Instructions

In a large pot, combine the chicken, poblano peppers, cumin, chili powder, and paprika. Season with salt and pepper. Pour the salsa verde over the ingredients.
Set over medium heat and bring to a simmer. Stir occasionally, adding olive oil if needed. Reduce the heat to low and simmer for 20 minutes, until the chicken shreds.
Finish as directed above.

Nutrients (Per Serving)

Calories: 530 kcal
Carbohydrates: 34 g
Protein: 46 g
Fat: 21 g
Saturated Fat: 7 g
Cholesterol: 110 mg
Sodium: 920 mg
Fiber: 5 g
Sugar: 6 g

Why You’ll Love This Recipe

This recipe is a must-try for several reasons:

Packed with bold flavors: The salsa verde adds a tangy, slightly spicy kick that enhances the juicy, shredded chicken.
Easy to make: With crockpot, Instant Pot, and stovetop options, you can prepare this dish with minimal effort.
Meal-prep friendly: The chicken and rice store well, making it a great choice for lunches throughout the week.
Customizable: Adjust the spice level, switch up the toppings, or use different types of beans to make it your own.
Nutritious and satisfying: With protein-rich chicken and beans, fiber-filled poblano peppers, and healthy fats from avocado, this bowl is both filling and wholesome.

The Star Ingredient: Salsa Verde

Salsa verde is the key flavor component in this dish, providing a tangy, slightly spicy, and herbaceous taste that ties everything together. Made from tomatillos, green chili peppers, onions, garlic, and cilantro, salsa verde has a bright and refreshing flavor that complements the savory chicken and rich cheddar cheese.

For the best results, use a high-quality store-bought salsa verde or make your own by roasting tomatillos, blending them with fresh lime juice, and seasoning with salt and spices.

The Perfect Protein: Chicken Breasts or Thighs?

This dish works well with both chicken breasts and chicken thighs. Here’s how they compare:

Chicken breasts: Leaner and slightly firmer, but still tender when slow-cooked or pressure-cooked.
Chicken thighs: More flavorful and juicy due to the higher fat content, making them an excellent option for slow cooking.

Either choice results in deliciously tender shredded chicken, so it comes down to personal preference.

The Role of Poblano Peppers

Poblano peppers add a smoky, mild heat that enhances the dish without overpowering it. They’re a great way to add depth of flavor while keeping the spice level manageable. If you prefer more heat, you can substitute poblanos with jalapeños or serrano peppers.

White Beans: A Nutritious Addition

Adding white beans to this dish increases its fiber and protein content while giving the chicken mixture a creamy, slightly starchy texture. You can use:

Cannellini beans: Soft, creamy, and mild in flavor.
Great Northern beans: Firmer and slightly nuttier in taste.
Navy beans: Small and tender, great for absorbing flavors.

If you’re looking for a low-carb version, you can skip the beans altogether or substitute them with extra vegetables.

Customizing Your Salsa Verde Chicken Bowls

One of the best things about this dish is how versatile it is. Here are some great ways to switch things up:

Swap the base: Instead of rice, serve the chicken over quinoa, cauliflower rice, or a bed of greens for a lighter option.
Use different cheeses: Cheddar adds a sharp contrast, but you can also use queso fresco, Monterey Jack, or cotija cheese.
Make it dairy-free: Skip the cheese or use a dairy-free alternative. Avocado adds a creamy texture without dairy.
Add more heat: Toss in extra jalapeños, serrano peppers, or a dash of hot sauce for an extra kick.
Make it extra creamy: Stir in a little Greek yogurt or sour cream to the shredded chicken for a richer texture.

Best Toppings for Salsa Verde Chicken Bowls

The toppings bring this dish to life by adding texture, freshness, and extra flavor. Here are some delicious topping ideas:

Sliced avocado: Adds a creamy, buttery contrast to the tangy chicken.
Fresh cilantro: Enhances the herby flavor of the salsa verde.
Green onions: A mild oniony bite that balances the richness of the cheese.
Sour cream or Greek yogurt: Provides a cooling contrast to the spices.
Tortilla chips: Adds a crunchy texture when crushed over the top.
Lime zest and juice: A squeeze of fresh lime brightens up the dish.

Meal Prep and Storage Tips

Salsa Verde Chicken Bowls are excellent for meal prep, as they store well and reheat beautifully. Here’s how to store and reheat them:

Refrigeration: Store the shredded chicken and rice separately in airtight containers for up to 4 days.
Freezing: Freeze the shredded chicken (without toppings) in a sealed container for up to 3 months. Thaw in the refrigerator before reheating.
Reheating: Warm the chicken mixture on the stove over low heat or in the microwave with a splash of broth to prevent drying out.

To assemble fresh bowls throughout the week, keep the toppings separate and add them just before serving.

Why This Dish is Perfect for Meal Prep

If you’re looking for a meal that’s easy to prepare in advance and stays delicious throughout the week, this is a fantastic choice.

Pre-cook the chicken: The slow cooker or Instant Pot makes it effortless to prepare.
Portion out servings: Store in meal prep containers for grab-and-go lunches.
Reheat and customize: Just heat up the chicken and rice, then add fresh toppings for a quick and satisfying meal.

Crockpot, Instant Pot, or Stove: Which Method is Best?

This recipe offers three cooking methods, each with its own advantages:

Crockpot (Slow Cooker): Best for hands-off cooking. Ideal for prepping in the morning and coming home to a ready meal.
Instant Pot (Pressure Cooker): Perfect for a quick meal—cooks the chicken in under 15 minutes while keeping it tender.
Stovetop: Great for a fast, one-pot meal with full control over seasoning and texture.

Each method results in tender, juicy chicken infused with the bold flavors of salsa verde and spices.

Pairing Ideas: What to Serve with Salsa Verde Chicken Bowls

While this dish is a complete meal on its own, you can pair it with a few extras for an even heartier experience:

Warm tortillas: Wrap the chicken in soft flour or corn tortillas for easy tacos.
Mexican street corn (elote): Grilled corn with cotija cheese and lime pairs beautifully.
Black bean salad: A refreshing side dish that complements the flavors.
Roasted vegetables: Bell peppers, zucchini, or sweet potatoes add more nutrients.

Conclusion

Salsa Verde Chicken Bowls are a flavorful, healthy, and versatile dish that’s perfect for busy weeknights, meal prepping, or serving a crowd. Whether you make it in the crockpot, Instant Pot, or on the stovetop, the combination of tender chicken, smoky poblanos, creamy beans, and tangy salsa verde creates a dish that’s both comforting and exciting. The endless topping possibilities make it easy to customize for different tastes and dietary needs.

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