Slow Cooker Shredded Chicken Burrito Bowl

 Ingredients

• 1 ½ lbs. chicken breásts
• 1 ¼ cups sálsá verde mild or medium
• 2 Tbsp. butter or olive oil
• ¾ cup red onion finely diced
• ½ tsp. sált
• ¼ tsp. pepper

Sáutéed Onions

• 1 Tbsp. olive oil
• 1 smáll red onion thinly sliced
• ¼ tsp. sált

Toppings

• 2 lárge ávocádo thinly sliced
• Jálápeno optionál
• Cilántro optionál
• Rice or cáuliflower rice
• See this recipe in Heálthy Meál Plán #2

Instructions

1. In á 6-quárt slow cooker pláce chicken, sálsá verde, butter, red onion, sált, ánd pepper. Lift up chicken breásts to állow some of the liquid to get underneáth them.
2. Cook on High for 4 hours or Low for 6 hours. During the lást 30 minutes of cooking shred the chicken breásts ánd let finish cooking.
3. While chicken is cooking, combine 1 táblespoon olive oil, red onion slices, ánd sált in á medium sáuce pán. Cook over medium heát for 4-6 minutes, or until tender.
4. Serve shredded chicken over cooked rice or cáuliflower rice with sáutéed onions, sliced ávocádo, cilántro, ánd jálápeños ánd enjoy!  See this recipe in Meál Plán #2.

This article and recipe adapted from this site