This slow cooker chicken chile verde is a staple in my house – it’s filling, savory, tasty, and really healthy! The recipe is compliments of @therealfoodrds but I found it in the Whole 30 Fast & Easy cookbook.
I love to lay this chile over a bed of cauliflower rice and garnish with jalapeño, avocado, and/or lime wedges. It’s the perfect recipe if you’re hosting a large party or just plain busy because it probably serves 6 or 7 and requires NO work whatsoever once the ingredients are in the slow cooker.
Not hosting? No problem. This chile freezes well in an airtight container. It’s perfect for a meal prep Sunday (dual football chili & meal prep in fall. Efficiency!) because you can portion off a few meals for the week and store them in the refrigerator.
Slow Cooker Chicken Chile Verde
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 jar salsa verde 12 oz
- 2 cars fire-roasted green chiles 4 oz
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 1 jalapeño
- diced avocado
- lime wedges
Instructions
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Place the chicken in a slow cooker.
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In a small bowl, combine the salsa, green chiles, cumin, and oregano. Pour over the chicken. Cook on low for 4 hours.
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Using a slotted spoon, transfer chicken to a cutting board. Shred the chicken with two forks, pulling the meat apart.
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Toss back into the sauce, store, and serve overtop of cauliflower rice. Garnish with avocado, jalapeño, and lime wedges.
When Patrick & I were doing the Whole 30, this was a HUGLY satisfying meal for us. It doesn’t feel like a “healthy” meal even though its packed with lean protein, healthy fats, and an easy dose of veggies when laid over cauliflower rice. I still use this after a bad week or so of eating when we’re trying to get “back on the train” but need to ease in because a salad for dinner just won’t satisfy us.
Everyone needs a recipe like this in their arsenal!
I’ll throw all the ingredients in the slow cooker & then have 4 hours to go about my day; workout, walk the dog, and a beautiful meal is waiting for me when I get home. Love it, love it! So happy to share.
xx, Jess
