Slow Cooker Chicken Verde With Peppers

Main dish | January 31, 2015 | By

Slow Cooker Chicken Verde With Peppers
  1. 1 large yellow onion
  2. 2 lbs boneless, skinless chicken
  3. 1 1/2 tsp sea salt
  4. 1 tsp garlic powder
  5. 1/2 tsp paprika
  6. 1/4 tsp cumin
  7. 1 cup Salsa Verde
  8. 1 large red bell pepper (or use a combination of red and yellow peppers)
  9. Large Lettuce Leaves (To use in place of tortilla wraps)
  10. Optional Toppings To Sprinkle on Each Wrap: diced tomatoes, guacamole, lite shredded cheese, etc...
  1. Cut the ends off of the onion and then slice into five thick slices. Place in the bottom of a slow cooker.
  2. Place the chicken thighs on top of the onion. In a small bowl, combine the seasonings and evenly distribute the seasoning mix across the top of the chicken.
  3. Then, evenly spoon the salsa verde over the top of the seasoned chicken.
  4. Slice the red bell pepper into thick slices; discard the seeds and stem. You can either - place the sliced pepper over the salsa and cook with the chicken for very soft pepper slices – or add the sliced peppers during the last hour of cook time to enjoy them al dente.
  5. Cover and cook on high 5-6 hours or on low 7-8 hours.
  6. When chicken is done, use a slotted spoon to move the peppers to the side and carefully remove just the chicken and place it on a large platter. Use two forks to shred the chicken.
  7. Remove the pepper and onion slices and place on a serving plate.
  8. Serve the chicken and veggies on large Bibb lettuce leaves to make lettuce wraps. Top with your favorite fajita toppings, such as diced tomatoes, guacamole, fresh cilantro, shredded grass fed cheese, etc.
Hearth and Honey


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