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Salsa Verde Chicken Rice Bowls with Fresh Cilantro
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Serving Bowls

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 1 (16-ounce) jar salsa verde
  • 1/2 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked white rice
  • 1/4 cup chopped fresh cilantro
  • Lime wedges for serving

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker.
  • Pour the salsa verde and chicken broth over the chicken. Sprinkle the cumin, salt, and black pepper on top.
  • Cover and cook on low for 6 hours or on high for 3 hours until the chicken is very tender.
  • Shred the chicken directly in the slow cooker using two forks and stir it into the sauce.
  • Spoon the cooked rice into bowls. Top with the shredded chicken mixture.
  • Finish each bowl with chopped fresh cilantro and a squeeze of lime.

Notes

For the best texture, add the fresh cilantro right before serving so it stays bright and green. If the sauce seems a little thick after shredding, stir in a splash of extra broth. Leftovers reheat well with a quick microwave session and a few drops of water to loosen the sauce.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Serving Bowls