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Easy Salsa Verde Chicken and Rice (Slow Cooker)

Easy Salsa Verde Chicken and Rice needs only 3 ingredients and comes together in less than 5 minutes in the slow cooker! It's the ultimate crock pot dump dinner.

Servings 6 Servings
Calories 363 kcal
Author India

Ingredients

  • 2 lbs chicken breast I use boneless and skinless chicken breast
  • 2 16 oz jars salsa verde
  • 2 cups wild rice blend I prefer Lundbergs, but any wild rice blend will do

Optional Ingredients

  • 2 cups shredded cheddar cheese
  • sour cream
  • cilantro
  • lime
  • hot sauce
  • spray avocado oil See note 1 below.

Instructions

  1. If using a ceramic slow cooker insert, coat it liberally with spray oil

  2. Mix the two jars of salsa verde with the rice in the slow cooker. Nestle the chicken breasts in the rice and salsa mixture. Cover and cook on high for 2 - 4 hours or until rice and chicken are both cooked.

  3. Transfer chicken to a bowl and shred. Return to slow cooker and mix with the cooked rice. If using lime juice or sour cream, add now and mix to incorporate. If using cheese, sprinkle on top and cover while the cheese melts, about 5 minutes. Sprinkle with cilantro if desired and serve!

Recipe Notes

  1. I have a nonstick slow cooker insert and do not have any issues with sticking. If you have a ceramic insert, spray liberally with avocado spray oil to prevent sticking.
  2. Estimated nutritional values do not include optional ingredients. 

 

How to store 

Store leftovers in an airtight container in the fridge for up to 4 days. I love using my glass Snapware containers for storing leftovers.

 

Make this Gluten Free

This recipe is naturally gluten free as written. 

 

Make this dairy free

To make this recipe dairy free, omit the cheese or use your favorite dairy free cheese.