Slow Cooker Chicken Verde is a bright, fresh, healthy crockpot meal. Make a double batch and serve as tacos one night and on salad another!

I love when one recipe can be used in a variety of ways. It's the perfect Prep Dish style! This Chicken Verde recipe, or chicken slow cooked in tomatillo salsa, is just that type of recipe. While we use it in a rice bowl for this post you can double up and use the remainder in burritos, taco salads, nachos, etc, etc. Cook once, use all week long!

This cook once, eat twice method is actually one of my very favorite meal prepping tips.  It allows you to use one core recipe for two different tasty dinners so that no one gets bored with leftovers.

This chicken packs a ton of flavor for very little work. It's simply chicken, salsa and some seasoning while you let your slow cooker do the work. Can't get easier than that! We're pairing this with blistered tomatoes but you can add any veggies you have on hand to this bowl. You can't go wrong!

As always you don't have to use rice especially for our Paleo and Whole 30 readers! Feel free to change it up to your family's preferences and dietary needs. It works great with quinoa and cauliflower rice or on a bed of mixed greens. You know me…I'm all about making it Paleo friendly using cauliflower rice with my bowls. It's also keto and Whole 30 friendly over cauliflower rice or served in lettuce wraps!

Give this recipe a try! This is one you'll want to make again!

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Slow Cooker Chicken Verde

Prep Time8 minutes mins

Cook Time3 minutes mins

Total Time11 minutes mins

Servings: 4

Ingredients

• 1 bunch cilantro
• 1 bunch green onions
• 1 pint cherry tomatoes
• 1 T olive oil extra virgin
• 1 cup white rice or sub cauliflower rice for Whole 30 & Paleo
• 2 pound boneless, skinless chicken breasts
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1/2 tsp garlic powder
• 16 oz jar tomatillo salsa
• 2 limes

Instructions

• Chop white part of green onions & roughly chop cilantro.
• Halve cherry tomatoes. Toss w/ 1T olive oil + S&P. Set aside.
• Place 1 3⁄4c water + 1c rice in pot, bring to boil, turn heat to low, cover w/lid, cook 16-18min.
• Season 2# boneless, skinless chicken breast w/ the following: 1⁄2tsp cumin + 1⁄2tsp oregano +1⁄2tsp garlic powder + S&P to taste.
• Place seasoned chicken in the bottom of the slow cooker.
• Cover with half jar of the salsa, cover and cook HIGH 3 hours.
• Preheat oven to 400 F .
• Remove chicken, shred with fork.
• Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.
• Place tomatoes on sheet pan. Cook ~20 min or until they start to blister.
• Serve each bowl w/ ~1⁄2c rice w/ squeeze of lime juice + chicken verde + tomatoes + chopped cilantro + green onions.

Notes

Instant Pot Instructions:

1. Season 2# boneless, skinless chicken breast w/ the following: 1⁄2tsp cumin + 1⁄2tsp oregano +1⁄2tsp garlic powder + S&P to taste. 
2. Place seasoned chicken in the bottom of the slow cooker. Cover with half jar salsa + 1/4c water. 
3. Cook on high pressure for 12min with quick release.

* Note: please read instant pot manufacturers guide and follow all instructions for high pressure cooking and quick release. 

Want more healthy slow cooker recipes? Check out my Crock Pot Zuppa Toscana and my Slow Cooker Moroccan Chicken!

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