The weather is getting warmer, but I still really rely on my trusty slow cooker for easy dinners. Between my work schedule and Marc’s work schedule and rehearsal schedule it has been essential for getting dinner on the table. I also just love the way chicken falls apart when it cooks low and slow for 8 hours, it’s so satisfying. This week I basically took items I had on hand and combined them all in that wonderful slow cooker for an incredible, Latin influenced dinner. Let me tell you, these slow cooker chicken verde bowls could not be easier or more flavorful!
That was all there was to this simple dish! I served the chicken over cooked rice in pretty bowls and garnished it with a little cilantro. The mixture would also be so good on crusty rolls for pulled chicken sandwiches. I loved how completely fall apart tender the chicken was and the verde sauce was so amazing. The pepper and onion really took it to the next level. Hope you all love it too! It’s really light for summer. xoxo
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.
- 1.5 pounds boneless, skinless chicken thighs
- 1 whole red bell pepper seeded and thinly sliced
- 1 whole onion thinly sliced
- 2 cloves garlic minced
- 1 jar salsa verde 16 ounces
- 1/3 cup chicken stock
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch cumin
- 3 cups cooked rice
- fresh cilantro as needed for garnish
Set up a slow cooker and combine the chicken, bell pepper, onion, garlic, salsa verde, chicken stock, salt, pepper and cumin in it. 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. Let it cook for another 3 hours. Serve over the warmed up cooked rice with some fresh cilantro immediately and enjoy! It also makes great leftovers.