Pop your ingredients in the Crock-Pot and have this slow cooker shredded chicken ready and waiting for you to make a tasty and filling chicken burrito bowl!
In a 6-quart slow cooker place chicken, salsa verde, butter, red onion, salt, and pepper. Lift up chicken breasts to allow some of the liquid to get underneath them.
Cook on High for 4 hours or Low for 6 hours. During the last 30 minutes of cooking shred the chicken breasts and let finish cooking.
While chicken is cooking, combine 1 tablespoon olive oil, red onion slices, and salt in a medium sauce pan. Cook over medium heat for 4-6 minutes, or until tender.
Serve shredded chicken over cooked rice or cauliflower rice with sautéed onions, sliced avocado, cilantro, and jalapeños and enjoy! See this recipe in Meal Plan #2.
Notes
*Nutrition facts are not calculated with rice or cauliflower rice.