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Meal Prep Crock Pot Salsa Verde Chicken

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, check out my recipe here for Easy Tomatillo Salsa or 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:

If you like these meal prep salsa Verde chicken bowls, you’ll like these other easy meal prep idea…

Meal Prep Carnitas Bowls with Mango Salsa

Chicken Fajita Bowls

Meal Prep Chipotle Shrimp Bowls

Shredded Pork Bowls

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

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Course: Dinner, Lunch
Keyword: Burrito Bowls, Meal planning, Meal Prep, Shredded chicken
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 5 servings
Calories: 286kcal
Author: The Hearty Life
Cost: $$
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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: 1 bowl | Calories: 286 kcal | Carbohydrates: 9 g | Protein: 117 g | Fat: 21 g | Saturated Fat: 7 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 354 mg | Sodium: 1712 mg | Potassium: 2384 mg | Fiber: 6 g | Sugar: 3 g | Vitamin A: 696 IU | Vitamin C: 20 mg | Calcium: 74 mg | Iron: 10 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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