Paleo Green Chile Chicken

I found this gem on and it calls for hatch chiles. Since I don’t live in New Mexico, I used diced green chiles.


  • 2-1/2 to 3 lb  chicken breasts
  • 2 tsp cumin
  • 1-1/2 tsp sea salt
  • 1 tsp ground coriander
  • 1 tsp black pepper
  • 3 to 4 tomatillos, husked and diced
  • 1 medium onion, diced
  • ½ lb diced green chiles
  • 3 cloves garlic, chopped finely
  • Fresh lime wedges and chopped cilantro, for garnish


  1. Place chicken into the bottom of a slow cooker.
  2. Sprinkle with the cumin, salt, coriander and black pepper. Toss the chicken to coat with the seasonings.
  3. Add the tomatillos, onion, green chiles and garlic.
  4. Cover the slow cooker and set on low for 5 hours.
  5. Shred meat with two forks, serve with lime wedge and cilantro, over bed of cauliflower rice.