Slow-Cooker Chicken Chile Verde

Serves 4

From Jessica Beacom and Stacy Hassing of The Real Food Dietitians

It hardly gets any easier than this recipe. Look for a salsa verde without preservatives or added sugars—we like Trader Joe’s salsa verde because it’s just tomatillos, green chiles, water, onions, jalapeños, salt, and spices. Throw in the optional jalapeño if you like more spice! Serve over cooked cauliflower rice or tuck into lettuce wraps.

Prep: 10 minutes

Slow Cook: 4 hours (low)

Total: 4 hours 20 minutes

• 1½ pounds boneless, skinless chicken thighs
• 1 jar (12-ounce) Whole30-compliant salsa verde
• 2 cans (4 ounces each) Whole30-compliant fire-roasted green chiles
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• 1 small jalapeño, sliced (optional)
• Chopped fresh cilantro and/or diced avocado
• Lime wedges

Place the chicken in a 3½- or 4-quart slow cooker.

In a small bowl, combine the salsa, green chiles, cumin, and oregano. Pour over the chicken. Cook on low for 4 hours.

Using a slotted spoon, transfer the chicken to a cutting board and let cool slightly. Use two forks to shred the chicken; return to the slow cooker and toss with the sauce.

Transfer to a serving dish and top with sliced jalapeño (if desired), cilantro, and/or avocado. Serve with lime wedges.