Tag Archives: salsa verde

Slow Cooker Chicken and Pineapple Rice Bowl

Slow Cooker Chicken & Pineapple Rice Bowl

Lately, Sundays are in the running for my favorite day of the week. Sure, on Sunday it’s a bummer that Monday is just around the corner, but with football in season, I feel like Sundays are made for relaxing- watching the game, doing a crossword, reading a good book, and of course, eating well.

If Sundays are made for relaxing, then it naturally follows that slow cookers are made for Sundays. They make delicious meals such a snap to put together, with minimal effort. Just assemble a few quick ingredients, walk away for a few hours, come back, and you’re good to go! What could be easier?

This simple slow cooker chicken shares the spotlight with a light, crisp and tangy pineapple salad, tossed with a cilantro lime vinaigrette. Combined with rice and the heat of crushed red pepper flakes, this is a dish that combines flavors, colors and textures perfectly.

Slow Cooker Chicken & Pineapple Rice Bowl

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:
  • ½ a large cucumber, diced
  • ½ a fresh pineapple, cut into chunks
  • ½ a red bell pepper, diced
  • juice of 1 lime
  • ¼ cup fresh cilantro, chopped
  • 2 tbsp olive oil
  • ¼ tsp crushed red pepper flakes
  • 1½ 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 1½ 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!

Inspired by The Gracious Pantry.

Happy Eating 🙂