Slow Cooker Chicken Verde

Ingredients

• Chicken Thighs — 2 lb boneless skinless ($7.00)
• Salsa Verde — 16 oz 1 jar ($2.29)
• Yellow Onion — 1 whole sliced, for the slow cooker ($0.33)
• Jalapenos — 1/2 whole diced, for the slow cooker ($0.13)
• Red Bell Pepper — 1 whole sliced ($1.19)
• Cumin — 1 tsp for the chicken ($0.10)
• Salt — 1/4 tsp ($0.01)
• Garlic Powder — 1/4 tsp ($0.03)
• Black Pepper — null freshly cracked, to taste ($0.05)
• White Rice — 2 cups dry ($0.57)
• Black Beans — 30 oz 2 × 15 oz cans, undrained ($1.38)
• Olive Oil — 2 tsp for the beans ($0.10)
• Yellow Onion — 1/2 whole diced, for the beans ($0.17)
• Garlic — 3 cloves grated, for the beans ($0.24)
• Cumin — 1 tsp for the beans ($0.10)
• Smoked Paprika — 1/2 tsp for the beans ($0.06)
• Dried Oregano — 1/2 tsp for the beans ($0.05)
• Jalapenos — 2 whole sliced into rings, for topping ($0.50)
• Queso Fresco — 5 oz crumbled, for topping ($1.65)
• Lime — 2 whole cut into wedges ($0.78)

Instructions

1. 11. Prep the Slow Cooker - Add the sliced onion, sliced red bell pepper, diced jalapeño and chicken thighs to the slow cooker. Season with the cumin, salt, garlic powder and freshly cracked black pepper.
2. 22. Braise the Chicken - Pour the entire jar of salsa verde over the chicken and vegetables. Cover and cook on HIGH for 3½ hours. Shred the chicken, return it to the pot, and cook another 15 minutes.
3. 33. Make the Base - While the chicken finishes, cook the rice according to package directions. In a medium saucepan, heat the olive oil over medium. Cook the diced onion for 3 minutes, add the grated garlic for 30 seconds, then the cumin, smoked paprika and oregano for another 30 seconds until fragrant. Add both cans of black beans with their liquid and simmer 5 minutes.
4. 44. Assemble - Divide the rice down the middle of 6 containers. Place the shredded salsa verde chicken on one side and the black beans on the other.
5. 55. Garnish - Let the beans cool before topping with crumbled queso fresco and jalapeño rings, so the cheese doesn’t melt into them. Squeeze fresh lime over each bowl before sealing.