These meal prep crock pot salsa Verde chicken bowls are a fresh and delicious lunch idea. Tender shredded salsa Verde chicken made easy in the crockpot. Topped with a homemade tomato Pico, grilled corn, and fresh avocados. Serve on top of cilantro lime rice, this meal prep is balanced but doesn’t lack flavor!
Use store-bought salsa Verde or make you own, or check out my recipe here Easy Roasted Peach & Poblano Salsa!
Cost Breakdown:
- Chicken – $5.74
- Salsa Verde – $0 (homemade, already had)
- Seasoning – $.35
- Tomatoes – $2.24
- Jalapeño – $.14
- Red Onion – $.69
- Limes $.85
- Corn – $.79
- Rice – $.94
- Cilantro – $.89
- Garlic – $.55
- Avocados – $1.50
Total: $14.68
Per serving (5 servings): $2.94
Quick Steps:
- Combine chicken and salsa Verde
- Slow cook until tender – chicken should temp at 165 degrees F when done
- Chop ingredients for tomato Pico
- Combine and season to taste
- Remove cooked chicken, allow to cool, and shred
- Return to the crockpot bowl (to soak up the flavorful salsa)
- Combine the cilantro lime rice ingredients
- Portion rice into bowls
- Top with shredded chicken, tomato Pico, corn, and avocado
- Garnish with fresh limes and cilantro
Tools I used for this recipe:
- Slow Cooker – the perfect size for this recipe and very budget friendly
- Glasslock Glass Food Storage Containers – the square containers are the perfect size for lunches, stain proof, and they are dishwasher safe
- Tongs – a must have kitchen tool!
If you like these meal prep salsa Verde chicken bowls, you’ll like these other easy meal prep idea…
Easy Roasted Peach & Poblano Salsa
Meal Prep Cashew Chicken Bowls
Meal Prep Sticky Sesame Meatballs
Carnitas Bowls with Mango Salsa
Cilantro lime rice is quick and adds great flavor. Substitute cauliflower rice for a lower carb option.
Instructions for the meal prep salsa Verde chicken bowls:
Salsa chicken:
- Add chicken breast and salsa Verde to the bowl of a slow cooker, cover and cook on high for 1 1/2- 2 hours or on low for 2 1/2 – 3 hours. Chicken should be fork tender and temp at 165 degrees F when done.
- Once cooked through, shred and return to the bowl.
Tomato Pico:
- In a large bowl combine tomatoes, jalapeño, red onion, salt, lime juice, lime zest, and cilantro. Toss to combine, set aside.
Cilantro lime rice:
- In a large sauce pan combine the rice and water, stir well. Bring to a boil over high heat. Once boiling cover and reduce heat to low. Cook on low for 30 minutes. Remove lid, and fluff with a fork. Set aside to cool. Mix in cilantro, line juice, and lime zest.
- Evenly distribute the rice, shredded chicken, tomato Pico, corn, and avocados among the 5 containers. Top each bowl with a lime wedge, seal and store for the week.
Return shredded chicken back to the bowl of the crockpot so soak up flavor from the salsa Verde.
Meal Prep Crock Pot Salsa Verde Chicken
Shredded salsa Verde chicken, cilantro lime rice, tomato Pico, and avocado
Equipment
- Crock Pot
Ingredients
For the salsa chicken:
- 1 – 1/2 lb. Boneless skinless chicken breast
- 2 cups Salsa Verde, homemade or store bought
For the tomato Pico:
- 1 pint Cherry tomatoes, halved
- 1 Jalapeno, seeded and finely diced
- 1 small Red onion, finely diced
- 1/2 tsp Salt
- Fresh cilantro, chopped
- 2 tsp Fresh lime juice
- 1 tsp Lime zest
For the cilantro lime rice:
- 2 cups Brown rice, dry
- 4 cups Water
- 1 bunch Cilantro, chopped
- 1/2 tsp Salt
- 1 tbsp Fresh lime juice
- Fresh lime zest
- 2 large Avocados, diced
- 12 oz. Roasted corn
Instructions
For the salsa chicken:
- Add chicken breast and salsa Verde to the bowl of a slow cooker, cover and cook on high for 1 1/2- 2 hours or on low for 2 1/2 – 3 hours. Chicken should be fork tender and temp at 165 degrees F when done.
- Once cooked through, shred and return to the bowl.
For the tomato Pico:
- In a large bowl combine tomatoes, jalapeño, red onion, salt, lime juice, lime zest, and cilantro. Toss to combine, set aside.
For the cilantro lime rice:
- In a large sauce pan combine the rice and water, stir well. Bring to a boil over high heat. Once boiling cover and reduce heat to low. Cook on low for 30 minutes. Remove lid, and fluff with a fork. Set aside to cool. Mix in cilantro, line juice, and lime zest.
- Evenly distribute the rice, shredded chicken, tomato Pico, corn, and avocados among the 5 containers. Top each bowl with a lime wedge, seal and store for the week.
Nutrition
Serving: 1bowlCalories: 286kcalCarbohydrates: 9gProtein: 117gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 354mgSodium: 1712mgPotassium: 2384mgFiber: 6gSugar: 3gVitamin A: 696IUVitamin C: 20mgCalcium: 74mgIron: 10mg
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @theheartylife on Instagram and hashtag it #theheartylife.