I don’t use my slow cooker very often. Occasionally, I’ll use it for soups or maybe a roast on the weekends. I’m always rushing around in the mornings. I barely have time to grab a protein bar as I run out the door, much less start dinner in the slow cooker. However, the past few weeks my schedule at work has been crazy, and (out of desperation) I’ve used my slow cooker a couple times. After working 28 hours I come home, sleep for a couple hours, feel somewhat okay for about 30 minutes, but come dinner time I do not feel like cooking. One day while I was feeling “okay”, I threw this chicken in the crock pot for dinner. It’s a good thing too, because I fell asleep in the recliner at 5 pm (oops!). No worries though, because when Jordan got home at 6 dinner was still ready =). I topped it with some fresh cilantro and served it over cauliflower rice. It was delicious! You can use leftovers for enchiladas, quesadillas, tacos, salads, or whatever you prefer. Enjoy!

{P.S. I’m obsessed with these cauliflower crumbles. They are such a time saver! They’re especially great for cauliflower rice.}

Slow Cooker Salsa Verde Shredded Chicken

4 large (~3 pounds total)  boneless skinless chicken breasts (uncooked)
~28 oz salsa verde or verde enchilada sauce
2 tsp cumin
1-1/2 tsp chili powder
1-1/2 tsp smoked paprika
1/2 tsp garlic powder
2 tsp dried minced onion
salt, to taste
fresh cilantro

1. Combine all ingredients in slow cooker. Cook on high for 2 hours or low for 4-5 hours. Remove breasts and shred using 2 forks. Place shredded chicken back in slow cooker.
2. Taste and add salt if necessary. (Depending on your salsa verde, you may or may not need salt.) Serve with fresh cilantro.

Categories: Main Dish

2 Responses so far.

  1. This sounds really delicious and something new to try. Thank you for sharing this.

    Simon

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