Slow Cooker Fiesta Shredded Chicken with Roasted Tomato Verde Sauce over Cilantro Lime Cauli Rice

Happy What The Fork Wednesday everyone!

It's never too early to pull out the crock pot. Or maybe I'm just wishing for fall to be here, like now, either way -- slow cookers are great to use year round! I often forget about mine....its big 'n clunky...heavy...and there's no room in my tiny kitchen...but ya know what? I've never had more tender chicken breast or thigh when slow cooked. And what's more exciting than the thought of not having to cut up raw chicken breasts??? Yeah. I thought so. Needless to say, it's worth diggin' out the crock for.

I made this recipe a couple of weekends ago with breast, and this week with thigh. The breast wins my vote for couple of reasons. I liked how it had more of a "bite", where as the thighs are almost too tender...ha! And there's just something so clean tasting about chicken breasts, especially with the "sauce" that is naturally made in the crock with this recipe...the chicken soaks up flavor, and overall just held up better. But if you're a thigh kinda guy {I typed that with a raised brow ;) #sherhymes} no worries, this will still taste fabulous.

Served over cauli rice, this is a wonderful high protein low carb meal. For a fuller plate, serve over jasmine or brown rice. OR, stuff this chicken in tacos. Yum. Throw it in your taco salad. Bomb. Add some chicken broth for a soupy-er version. Lastly, I didn't have any avocados (I know....who AM I???) on hand but y'all KNOW I woulda topped this with some chunks of my favorite healthy fat.

This dish is tender, juicy, soupy, clean, and downright delish. Double this recipe and you've got chicken for the week!! 

Ingredients, Serves 4-6
- 1 1/2 lbs boneless skinless chicken breasts, or thigh
- 1 1/2 - 2 tsp cumin (I used two but love a strong cumin flavor)
- 1/2 tsp smoked paprika- 1 tsp oregano- 1/4 tsp onion powder
- 1 tsp salt & pepper
- 4-6 cloves of garlic (I always go for more garlic)
- 1 cup verde sauce (jarred)
- 1 28oz can of diced fire roasted tomatoes
- handful of cilantro

1. Place the breasts or thighs into your crock. You don't have to cut the chicken beforehand...but I did trim the fat off.
2. In a small bowl, combine the cumin, paprika, oregano, onion powder, salt, and pepper.
3. Pour your spice mix in with the chicken and give it a good toss around.

4. Now, pour over the can of tomatoes and verde sauce. Top with a handful of cilantro.

5. Keep the crock on low for 4-6 hours. I didn't touch it until about hour 5 and it was good to go. Really you can't over cook the chicken unless you just forget about it...I wouldn't go over the 6 hour mark though. Look how pretty.

6. Make some cilantro lime cauli rice! Pre cut cauli rice +1/2 lime juice squeeze, + cilantro leaves. You could also put raw cauli rice in the bottom of a bowl and let the sauce from the chicken soak up the rice, a few minutes and it would be tender....YAS

7. Plate and serve!