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Slow Cooker Chicken Chile Verde Bowls

Ingredients

Scale

For the chicken:

3 lbs Boneless Chicken Thighs

12 ounces Salsa Verde

8 ounces Green Chiles

1 ½ teaspoons Cumin

1 tablespoon Oregano

For the sauce:

½ cup Mayonnaise

½ cup Favorite Jarred Salsa

1 lime, juiced and zested

Pinch of Salt

Pinch of Pepper

For the bowl:

2 lbs. Cauliflower Rice, roasted

1 can Olives, sliced

8 Radishes, thinly sliced

2 Tomatoes, diced

½ bunch Cilantro, chopped

3 cups Baby Spinach

1 Avocado, diced

Instructions

Add all ingredients for the chicken into the crockpot and cook on high for 4 hours. Shred with two forks.

Roast your cauliflower rice on a sheet pan for 20 minutes at 400 degrees.

Place mayo, salsa, lime juice and zest and salt and pepper into a mason jar and combine with an immersion blender or food processor.

Build your bowls:

Begin with hot cauliflower rice, spinach next and a scoop of chicken and sauce. Top with radishes, tomatoes, cilantro, and avocado and drizzle with sauce and enjoy!

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