Slow Cooker Chicken Verde with Cauliflower

Ingredients

• 2 pounds boneless, skinless chicken thighs, trimmed (907 g)
• 1 1/2 cups salsa verde, divided (360 g)
• 1 medium red bell pepper, sliced (150 g)
• 4 cups cauliflower florets, cut bite-size (480 g)
• 1/2 cup chicken broth, preferably low-sodium (120 g)
• 2 tablespoons lime juice (30 g)
• 1 tablespoon ground cumin (6 g)
• 1 teaspoon kosher salt (5 g)
• 1/2 teaspoon black pepper (1 g)
• 1 medium avocado, diced, for serving (150 g)
• 1 cup shredded green cabbage, for serving (70 g)

Instructions

1. Make the sauce base. Place the bell pepper in a 5- to 6-quart slow cooker. Add the broth, lime juice, cumin, salt, pepper, and 1 cup of salsa verde. Stir the liquids around the pepper, reserving the remaining salsa verde for finishing.
2. Cook the chicken. Arrange chicken thighs in the cooker and turn them once to coat. Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours, until the thickest piece reaches 165°F in the center and shreds easily.
3. Cook the cauliflower. Add cauliflower florets, pressing them lightly into the cooking liquid. Cover and cook on high for 25 to 35 minutes, until the stems are tender but the pieces remain defined. Avoid stirring during this stage.
4. Shred and finish. Move chicken to a shallow bowl and shred with two forks. Return it to the cooker with the reserved salsa verde. Fold gently until the chicken, vegetables, and sauce are evenly combined. Let stand for 5 minutes with the cooker off.
5. Portion the bowls. Taste and add more lime juice or black pepper if needed. Spoon into bowls and top with avocado and cabbage. Add cilantro, radishes, pickled jalapeños, or extra salsa verde as desired.

Notes

• Cooker temperatures and fill levels differ, so use tenderness and a 165°F center temperature rather than the clock alone. Thighs should pull into strands with little pressure from two forks.
• For thicker sauce, remove the lid after shredding and hold on high for 10 minutes, stirring once. For looser sauce, stir in broth one tablespoon at a time.
• Keep avocado and cabbage separate from stored portions. Add them only when serving for a cleaner texture and fresher contrast.

Nutrition Facts