Chicken Verde Bowl
I’ve quickly realized that busy nights require me to plan ahead for dinner. Now that girls are back to school and dance I find myself pulling out my crockpot at least once a week. This chicken verde recipe has quickly become one of my go-to’s. Not only is it easy to make but it’s delicious too. The base of the recipe is from a Trader Joe’s Chicken Chile Verde recipe that I doctored up to make my own. What I love most is that you can serve it any way you like; whether over rice, black beans or a combination of the two!
1 large onion, diced
12 cloves of garlic, minced
2 jalapeños, de-seaded and diced (I only use 1 when the kids are eating with us)
2 lbs organic chicken thighs (I’ve also used chicken breast)
2 jars of Trader Joe’s Salsa Verde
1/2 tsp. Ground cumin
1 lime squeezed
1 avocado, chopped
1/2 red onion, chopped
1 bunch of cilantro chopped
1 can of black beans, drained
1 bag of Trader Joe’s jasmine rice
1 c sour cream
1/2 lime, squeezed
Add onion, garlic jalapeño, chicken thighs, salsa verde and cumin to slow cooker and stir to combine. Squeeze one whole lime over the top and cool on low for 8 hours or high for 4 hours. Before serving take chicken out to shred and then add it back to crockpot. Serve over rice and beans, or anyway you like it!
For the garnishes I like to prep and chop everything beforehand. My favorite topping is the sour cream dressing. Just stir 1 cup of sour cream with a 1/2 of a lime squeeze. Stir until creamy and drizzle on top!
This is the crockpot I use. I love it because the removable insert makes prepping and clean up super simple.