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Salsa Verde Chicken with Cauliflower Rice and Peppers
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Knife

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 1 cup salsa verde
  • 3 mixed bell peppers, sliced
  • 1 small onion, diced
  • 2 cups cauliflower rice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker.
  • Pour the salsa verde over the chicken, then add the sliced peppers, diced onion, cumin, salt, and black pepper.
  • Cover and cook on low for 6 hours until the chicken is very tender.
  • Shred the chicken directly in the slow cooker using two forks and stir it into the sauce and vegetables.
  • While the chicken finishes cooking, warm the cauliflower rice in a skillet over medium heat for 5 minutes or microwave it until hot.
  • Spoon the cauliflower rice into bowls, top with the chicken mixture, and finish with chopped cilantro and a squeeze of lime.

Notes

Shred the chicken right after cooking while it is still hot so it absorbs more sauce. If you prefer a thicker consistency, remove the lid for the last 30 minutes. Leftovers reheat well in a covered skillet with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Skillet, Knife