Description
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.
Ingredients
- 1-½ pound Boneless, Skinless Chicken Thighs
- 1 whole Red Bell Pepper, Seeded And Thinly Sliced
- 1 whole Onion, Thinly Sliced
- 2 cloves Garlic, Minced
- 1 jar (16 Oz. Size) Salsa Verde
- ⅓ cups Chicken Stock
- Salt And Pepper
- 1 pinch Cumin
- 3 cups Cooked Rice, To Serve
- Fresh Cilantro For Garnish
Preparation
Set up a slow cooker and combine chicken, bell pepper, onion, garlic, salsa verde, chicken stock, salt, pepper and cumin. 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 stir and shred chicken. Let it cook for another 3 hours.
Serve over the warmed up cooked rice with some fresh cilantro immediately. Enjoy! It also makes great leftovers.
