Slow Cooker Chicken Verde Bowls

Set up a slow cooker and combine the Boneless, Skinless Chicken Thighs (680 g) , Red Bell Pepper (1) , Onion (1) , Garlic (2 cloves) , Salsa Verde (1 jar) , Chicken Stock (80 mL) , Salt (1 pinch) , Ground Black Pepper (1 pinch) , and Ground Cumin (1 pinch) . Give it a quick stir, then close it up and turn it to low. Let it cook for 5 hours, then open it up and use two forks to give it a stir and shred the chicken up.

Serve over the warmed-up White Rice (185 g) and with some Fresh Cilantro (to taste) immediately and enjoy! It also makes great leftovers.