Simple Chicken Verde
Over the years I have found that the easiest way for me to stick to my clean eating is to have lots of protein cooked and ready to go throughout the week. I have a wedding to go to in just over a month, and I am spending the next few weeks as close to Whole 30 as I can. I am doing that by using my favorite cooking tool, my trusty slow cooker. I love the ease of tossing a few ingredients in to the slow cooker, turning it on low for a few hours and coming back to a ready to go meal. I also have a lot affair with Mexican flavors, so this meal is great marriage (haha, see what I did there...since I am heading to a wedding soon...okay that was a terrible joke) of some of my favorite things. When slow cooking, I prefer to use chicken thighs because I feel like they have a lot more flavor than chicken breasts, but please feel free to switch them out if you do not like thighs.
1.5 pounds of chicken thighs
1 small white onion, coarsely chopped
2 cloves of garlic, minced
3/4 cup tomatillo salsa
salt and pepper to taste
Peel and chop your onion, then add to the bottom of the slow cooker in an even layer. Cut off any excess fat off the chicken and layer on top of the onion. Next, add the garlic to the chicken, then pour the salsa over the chicken.
Set the slow cooker to low for 5 hours. Once done, remove the chicken and shred using two forks. Return to the slow cookers and stir the chicken in with the onions. Grab a few spoonfuls and serve over cauliflower rice or a bed of greens. Add extra salsa if you want it saucier. Enjoy!