Crockpot Salsa Verde Chicken
This delicious chicken dish only has eight ingredients and prep takes five minutes. Dump all the ingredients into a crockpot, let it go for four to five hours, and come back to a complete meal.
Ingredients
- 3 lb chicken thighs or breasts
- 3 chicken bouillon cubes
- ¾ tsp ground cumin
- Juice from 2 limes
- 5 cloves garlic, minced or pressed
- ⅓ cup fresh cilantro, chopped finely
- 18 oz tomatillo salsa (salsa verde)
- 1½ cups brown rice
- FAJITA VEGGIES: ¼ cup olive oil, 2 large green peppers sliced, 1 large red onion thinly sliced, ½ tsp dried oregano, ½ tsp salt
Directions
- Place chicken in the bottom of the slow cooker. Add all other chicken ingredients on top.
- Cook on high for 4 hours, medium for 6, or low for 8.
- 30 minutes before serving, start cooking brown rice.
- For fajita veggies: heat oil in a skillet over medium-high heat. Add peppers, onion, oregano, and salt. Cook until slightly softened but still tender-crisp, about 7 minutes.
- Break apart chicken and serve with rice and veggies.
Nutrition Facts Per serving
1/6 of recipe (8 oz chicken, ½ cup rice, ½ cup veggies): 460 calories, 41g protein, 22g carbs, 22g fat, 3g fiber
Serving Suggestions
Serve with whole grain tortillas, cauliflower rice, or lettuce leaves. Add red pepper flakes or sriracha for spice.