Slow Cooker Chicken Verde Bowls

Recipe

11 INGREDIENTS • 3 STEPS • 8HRS 10MINS

Slow Cooker Chicken Verde Bowls

5

3 ratings

Even with the warmer weather coming in, I still rely on my slow cooker for easy dinners. These slow cooker chicken verde bowls are no exception! They are loaded with flavor and the tender chicken just falls apart.

Slow Cooker Chicken Verde Bowls

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Even with the warmer weather coming in, I still rely on my slow cooker for easy dinners. These slow cooker chicken verde bowls are no exception! They are loaded with flavor and the tender chicken just falls apart.

8HRS 10MINS

Total Time

$1.49

Cost Per Serving

Ingredients

Servings

6

US / Metric

1.5 lb

Boneless, Skinless Chicken Thighs

1

Red Bell Pepper, deseeded, thinly sliced

1

Onion, thinly sliced

2 cloves

Garlic, minced

1 jar
(16 oz)

Salsa Verde

1/3 cup

Chicken Stock

1 pinch

1 pinch

Ground Black Pepper

1 pinch

Ground Cumin

1 cup

3 cups cooked rice per 6 servings

to taste

as needed for garnish

Nutrition Per Serving

VIEW ALL

Calories

303

Fat

5.6 g

Protein

26.0 g

Carbs

33.7 g

Slow Cooker Chicken Verde Bowls

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Cooking InstructionsHide images

step 1

Set up a slow cooker and combine the Boneless, Skinless Chicken Thighs (1.5 lb), Red Bell Pepper (1), Onion (1), Garlic (2 cloves), Salsa Verde (1 jar), Chicken Stock (1/3 cup), 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.

step 1 Set up a slow cooker and combine the Boneless, Skinless Chicken Thighs (1.5 lb), Red Bell Pepper (1), Onion (1), Garlic (2 cloves), Salsa Verde (1 jar), Chicken Stock (1/3 cup), 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.

step 2

Let it cook for another 3 hours.

step 2 Let it cook for another 3 hours.

step 3

Serve over the warmed-up White Rice (1 cup) and with some Fresh Cilantro (to taste) immediately and enjoy! It also makes great leftovers.

step 3 Serve over the warmed-up White Rice (1 cup) and with some Fresh Cilantro (to taste) immediately and enjoy! It also makes great leftovers.

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