Description
This slow cooker Salsa Verde Chicken is an easy set it and go recipe that is not only delicious but also versatile!
Ingredients
Scale
- 2 pounds boneless, skinless chicken breast
- 1 – 16oz jar salsa verde
- 1 – 4oz can mild hatch chilies
- 1/4 cup lime juice
- 4 cloves garlic, minced
- 1 dried bay leaf
- 1 teaspoon dried cumin
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
For the Bowls
- 1 batch cilantro lime coconut rice
- shredded romaine lettuce
- avocado
- pico de gallo
- sour cream or Greek yogurt
- sliced radish
- pickled onions
- fresh cilantro
Instructions
- Add the chicken, salsa, chilies, lime juice, garlic, bay leaf and spices to the base of a slow cooker.
- Cook the chicken on high for 2-3 hours or on low for 4-5 hours until the chicken is tender and easy to shred.
- Remove the chicken breast from the slow cooker and use two forks to shred the meat. Return the meat to the slow cooker and stir to combine with the salsa. Cover and keep the slow cooker on the warm setting until you are ready to eat.
- Assemble the bowls: Start with a bed of rice and then top with the the salsa verde shredded chicken mixture, shredded lettuce, avocado, pico, sour cream, etc.
