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Chicken Verde
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Slow Cooker Chicken Verde

Prep Time8 mins
Cook Time3 mins
Total Time11 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.