Salsa Verde Chicken with Cauliflower Rice

This looks like a great recipe to throw on the menu for this week.


  • 1 ¾ pounds raw boneless skinless chicken breasts, halved
  • 1/4 tsp. each salt and black pepper
  • 1/4 cup salsa verde (tomatillo salsa)
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped green onion
  • One 4-oz. can diced green chiles, not drained
  • 1 1/2 tsp. chopped garlic
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 2 1/2 cups roughly chopped cauliflower
  • Optional topping: chopped fresh cilantro


  1. Place chicken in a slow cooker, and season with salt and black pepper. Add 1/2 cup water and all remaining ingredients except cauliflower. Stir to mix.
  2. Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until chicken is fully cooked.
  3. Transfer chicken to a large bowl. Shred with two forks — one to hold the chicken in place and the other to scrape across and shred it. Return shredded chicken to the slow cooker, and mix well.
  4. Pulse cauliflower in a blender until reduced to rice-sized pieces, working in batches as needed.
  5. Add cauliflower rice to the slow cooker, and stir to mix.
  6. If cooking at low heat, increase heat to high. Cover and cook for 45 minutes, or until cauliflower rice is tender.

YIELDS: 3 Servings

PER SERVING: 1 leaner protein, 3 vegetables, 3 condiments

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