One of the easiest ways to keep your healthy eating commitments will be to prep in advance. There is a reason why you will find sites dedicated to the sole topic of meal prep…it works AND it will save you from breaking down and going into the pantry to snack on anything you can get your hands on. I dedicate about 75-80 percent of my weeknight dinners to plant-based foods, but, on occasion, I make a batch of this green chili verde chicken to have on hand for a quick dinner and lunch leftovers. You can serve over mixed greens, chopped cabbage, green onions and cilantro OR make it a shredded chicken taco type of night and serve with cauliflower soft shells and top with shredded cabbage, avocado and radish.
A quick reminder about chicken consumption: it is absolutely imperative that if you do choose to eat chicken protein, it should be in moderation and of the highest quality. Make sure your chicken is organic, antibiotic and hormone-free, free range and as local as possible.
Slow Cooker Green Chili Verde Chicken (for tacos and bowls!)
4 bonless, skinless organic chicken thighs
1 can diced green chilis (mild or spicy it’s your choice)
1 jar salsa verde or a jar of green tomatilla salsa
4 garlic cloves, crushed
1 small white onion, finely chopped
2 jalapeño, seeded and thinly chopped
1 bunch green onions, white parts finely chopped (saved green ends for topping)
2 tsp. ground cumin
1 tsp. sea salt
1 cup rinsed chili beans of your choice
Toppings: (your choice)
Add chicken and remaining recipe ingredients (except for beans & toppings) into your crockpot/slow-cooker. Turn onto low for 6 hours. At 6 hours add your chili beans and reduce to “warm” function until ready to serve.
Use a large fork to “shred” your chicken thighs. Serve with toppings of your choice. Can be used as a salad topper or for an easy taco night.