Slow Cooker Chicken and Pineapple Rice Bowl
Serves: 4
For the chicken:
  • 3 boneless, skinless chicken breasts
  • 2 cups salsa verde
  • pinch of crushed red pepper flakes
For the rest of the rice bowl:
  • 1/2 a large cucumber, diced
  • 1/2 a fresh pineapple, cut into chunks
  • 1/2 a red bell pepper, diced
  • juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp olive oil
  • 1/4 tsp crushed red pepper flakes
  • 1 1/2 cup rice
  1. Add chicken breasts and salsa verde to your slow cooker. Sprinkle with crushed red pepper flakes, to your liking. Cook on high for 2-3 hours or low for 6-8 hours.
  2. About a half hour before chicken is done, cook your favorite rice according to package directions (if you're using a rice cooker, use 3 cups water for 1 1/2 cups rice).
  3. Once the chicken is cooked through, shred with two forks and allow to cool slightly while you assemble the salad.
  4. Combine chopped pineapple, cucumber and red pepper in a medium bowl. In another bowl, combine lime juice, cilantro and crushed red pepper flakes, and whisk in olive oil to make a dressing. Add the dressing to the pineapple salad and toss.
  5. Make your rice bowl: Start with a base of rice, then add a spoonful of shredded chicken. Garnish with the pineapple salad, and enjoy!
Recipe by Total Noms at