Crockpot Green Salsa Chicken Bowls

1 Add the chicken breasts to the bottom of the crockpot. Season with kosher salt, garlic powder, onion powder, cumin and smoked paprika.
2 Pour the green salsa and chicken broth over the chicken.
3 Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, or until the chicken is tender and easily shreds with a fork.
4 Transfer the chicken to a cutting board or large bowl and shred using two forks.
5 Add the softened cream cheese to the liquid remaining in the crockpot. Stir until the cream cheese has melted into the green salsa and the mixture is creamy and mostly smooth.
6 Add the drained and rinsed black beans and corn directly to the crockpot. Stir to combine.
7 Return the shredded chicken to the crockpot. Add the fresh lime juice and chopped cilantro and toss everything together until the chicken is completely coated.
8 Cover and let everything warm together for another 10–15 minutes.
9 To assemble the bowls, add rice to each bowl and spoon the creamy green salsa chicken, corn and black bean mixture over the top.
10 Finish with avocado, cotija, pico de gallo, shredded lettuce, fresh cilantro, tortilla strips, lime and jalapeño-lime crema, if desired.
Notes
12 Frozen corn: You can add frozen corn directly to the crockpot at the end. There’s no need to thaw it first; just give it enough time to heat through before serving.
13 Green salsa: Use your favorite mild, medium or hot salsa verde depending on how spicy you want the chicken.
14 Cream cheese: Make sure it’s softened before adding it so it melts into the hot cooking liquid more easily.
15 For meal prep: Portion the rice and chicken mixture together, but store avocado, lettuce, pico, crema and tortilla strips separately.
16 For extra protein: Serve with additional black beans or use Greek yogurt in place of sour cream for the crema.