We have an advertising relationship with the stores we link to in this post. We will earn a commission if you shop through the links. Think of it like a tip for bringing you awesome content!

Monday, March 6, 2017

Salsa Verde Chicken


  • 1 lb boneless chicken breasts, cut in half
  • salt and pepper
  • 1 16-oz jar Tomatillo Salsa
  • 1 small green pepper, diced
  • 1 small red pepper, diced
  • 1 small onion, diced
  • 1 4-oz can green chilies, not drained
  • 3 garlic cloves, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 tsp cayenne pepper or more (optional)
  • 2 cups frozen riced cauliflower


  1. Season the chicken with salt and pepper and place in the slow cooker. Add 1/2 cup of water and all the ingredients except for the cauliflower. Mix well.
  2. Cover and cook on high 3 to 4 hour or low 7 to 8 hours.
  3. Take the chicken out, shred it and return to slow cooker, mix well.
  4. Put the frozen riced cauliflower in the slow cooker, stir and cook on high for 45 minutes.


No comments:

Print Friendly

Print Friendly and PDF

Share on Social Media!

Don't forget to click on the Social Media links above and share this recipe!

Food Blogger Pro