This Whole30 take on a Mexican classic is downright delicious. Simmering in mildly spiced tomatillo salsa, this fall-apart chicken recipe is the perfect addition to your weekend meal-prep strategy. Sit back, relax and let the slow cooker do most of the work!
One of the biggest challenges we faced during our Whole30 quest was all of it’s food preparation requirements. If you aren’t equipped with the right foods, you can easily find yourself yearning for non-compliant options that are more convenient.
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This slow cooker chicken verde is one of my most versatile Whole30 recipes.
You can serve it over cauliflower rice with fresh veggies (as seen here) or simply mix it with scrambled eggs for extra protein. The possibilities are enjoyably endless. I highly suggest doubling the recipe below so you can eat ample leftovers during the week.
My husband isn’t practicing Whole30 right now, so I served his with regular brown rice and warmed corn tortillas. To create a compliant taco option, wrap yours in bib lettuce. D-E-L-I-S-H.
- 2 lbs. Boneless, Skinless Chicken Breasts
- 2 cups compliant Salsa Verde
- 1 small can roasted Green Chilies
- ½ cup Coconut Milk
- Lime, cut into wedges
- Avocado, sliced
- Tomato, quartered
- Fresh Cilantro, chopped
- ¼ Red Onion, diced
- Cauliflower Rice
- Place chicken breasts, salsa and green chilies in slow cooker.
- Cover and heat on low for a minimum of 4 hours.
- Once cooked, shred chicken with two forks and mix-in room temperature coconut milk. If consuming immediately after cooking, I suggest allowing the mix to continue to warm for an additional 20 minutes (or until piping hot).
- Serve over cauliflower rice with desired condiments and suggested fixings.
To appeal to the masses, I’ve kept the ingredient list pretty modest. Feel free to add your own flair (or heat) by enhancing this dish with additional seasonings and fresh jalapeño peppers. Also, please note that the coconut milk is optional (but recommended). It adds a touch of creaminess to the dish that I personally enjoy with Mexican fare.
If you’re making extras to have on-hand for later, I’ve found that this recipe holds up beautifully in the freezer once it’s fully cooked. I like to place the cooled chicken in a freezer bag and then lay it flat until frozen. Not only does this method save room in your freezer (the bags are stackable!), but it thaws pretty quickly as well.
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