Crock-pot Chicken Verde + a Series Announcement! 

Hi friends!

How are you!? That’s a real question, not just an intro. How are you? I am typing away from my super fabulous hotel room in Dallas and I could not be any happier. I am here for the week for work and being in a hotel, away from Houston, put me in the best mood ever. I told Caleb that I feel as if I am vacationing because I am so relaxed. I love to explore and be away from my element. Of course, I can never be as happy as when I am with my honey but I can totally get used to this. To make matters better, I essentially brought my entire kitchen with me. On Sunday I made a huge pot of soup and my morning hash to help me stay comfort happy during this week. I packed my coffee fixings, a coffee mug, bowls, spoons, and serving utensils. Once I was settled in last night, I found a Whole Foods and picked up the essentials like water, guacamole, salsa, kombucha, turkey breast, and fruit. You know, the items that one can not go one week without. I am so glad I did because as I suspected, I wasn’t quite ready for another bowl of soup so I used my “essentials” and made inside out turkey “tacos”! They are so quick and easy to essemble and just what I was craving. Essentially it’s a slice of high quality turkey breast, spoonful of guacamole, and salsa. You fold it over a plate and devour like a taco. My tummy is in heaven and I am so ready to continue binge watching Gossip Girl.

So, I have an announcement! My post regarding my Whole 30 tricks and tips generated great ideas and questions! From that, I have decided to work my posts into a series. During the month of May, I am going to work hard to develop shareable dishes  that will be perfect for this summers get togethers, BBQ’s, and cookouts. I am so excited and thanks to your suggestions, already ahead of the game!

This series is very important to me as contributing sides and appetizers to events that fit into your grain and dairy free diet can be challenging. Especially when it’s obviously just a veggie tray that no one is fighting over. Fear not, I have you covered as I will be sharing the dishes I have successfully passed, as their original, to many non paleo peeps. Plus, new ones! So, many “thank you’s” around the board!

Chicken! Crock-pot chicken! Crock-pot Chicken Verde! Can it get any easier? This recipe truly helped us out a few weeks back when our week was never ending. It’s so simple and affordable. For those who have asked for budget insight when eating Paleo and Whole 30, this one is for you.

I have grown to prefer, and love, the salsa verde from Trader Joe’s. This salsa is under $4.00 and is packed with flavor that helps eliminate the need for spices. I purchased a fresh tray of chicken from Kroger for roughly $10.00 and with bell pepper consistently on sale, my pepper, onion, and garlic combined was around $1.50. To make this meal, we spent around $15.00, including tax as there is none for fresh groceries. $15.00 for at least 6 servings. That is lunch for one daily. Lunch and dinner for one, two and half days which I’m sure you can spread out. Or, lunch or dinner for a couple for three days. I think that’s fair!

Obviously, depending on how you want to eat this goodness may increase the cost but regardless, you’re still capable of having 6 meals at an affordable price . If you like spinach, note that Kroger has 2 bagged spinach for $3.00 right now!

Caleb enjoys this chicken in a bowl, as is, with the fixings. I enjoy this chicken over spinach with guacamole, cilantro, and sliced jalapeños.

Other options are to put it in a Siete tortilla, jicama tortilla, lettuce wrap, or nachos using Siete lime flavored chips. If you’re feeling really fancy, serve this chicken with cilantro lime cauliflower rice! The options are endless and I want to know all about your plate! If you naked this recipe, please share your thoughts with me! I can’t wait to hear!

I hope you have a great day! It’s only down to the weekend from here! Happy Wednesday!

Crockpot Chicken Verde 
Servings: 4-6

1 Tablespoon Olive Oil
1 Green Bell Pepper, sliced
2 Cloves of Garlic, chopped
1 Red Onion, Sliced
1 Jar of Salsa Verde, I prefer Trader Joe’s
3-4 Chicken Breasts, whole


  1. Drizzle the crock-pot with the cooking fat.
  2. Line the bottom of the pot with bell pepper, onion, and garlic.
  3. Add chicken breast to the pot on top of the peppers and onion.
  4. Pour salsa over the chicken.
  5. Cook on low for 8 hours or high for 4 hours.
  6. Once cooked, shred the chicken and serve on top of shredded lettuce with your favorite toppings for a “taco salad”, in your favorite tortilla, or by itself.

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