Slow Cooker Salsa Verde Chicken Burrito Bowls

Tonight we made burrito bowls. This is a variation of several recipes that we found on Pinterest. We have been cooking a lot from Budget Bytes lately and their recipes have yet to disappoint. They are budget friendly, easy and delicious. Their version of this recipe can be found here. The biggest difference is that we make our own homemade salsa verde. It is more work, but it is delicious and worth the extra effort.

Our version of Slow Cooker Salsa Verde Chicken Burrito Bowls

Homemade Salsa Verde
-4 medium sized tomatillos
-1 cup cilantro
-4 jalepenos
-1 cup green onions
-2 tomatoes
-1 clove garlic
-1 tsp salt

Chicken
-1 green pepper
-1/2 white onion
-4 chicken breasts
-1 tsp cumin
-1 tsp salt
-1/2 tsp garlic powder
-1 can black beans

Bowl Toppings
-white or brown rice
-1 jalapeno
-1 lime
-cotija cheese
-tortilla chips
-cilantro

Chop the stems off the jalapenos. If you prefer less spice you may want to remove jalapeno seeds. We  LOVE spicy so we usually leave them all. :) Next skin and wash tomatillos. Place jalapenos and tomatillos in a medium sized sauce pan. Add just enough water to cover the tomatillos. Boil until jalapenos soften (about 15 minutes). Drain water and add tomatillos and jalapenos to the rest of the salsa verde ingredients in food processor. Blend until smooth.

Chop green peppers and onions into bite size pieces and add to the bottom of the crock pot. Next, add chicken breasts. Sprinkle chicken breasts with cumin, salt and garlic powder. Next, add salsa verde on top of the chicken. Add black beans about 30 minutes before serving so they do not get too mushy. Cook on high for 3-4 hours or on low for 7-8 hours.

Shred chicken. Scoop crock pot chicken mixture with a few spoonfuls of sauce over rice. Top with jalapeno, lime wedges, cotija cheese, tortilla chips and cilantro.