Crock Pot Salsa Verde Chicken

I needed a quick and easy dinner for last night, so the crock pot immediately came to mind. I really don't use it enough!

We both love salsa verde, so this seemed like an easy choice. I decided to use chicken breasts since we're trying to be a bit healthier and I had them on hand. The chicken came out SO delicious and we just couldn't stop eating it - oops! So much for portion control! I decided to make the chicken into tacos, so I just threw in some corn tortillas (low carb of course), avocado or guacamole, reduced fat sour cream, tomato, low-fat mexican cheese, and lettuce.

Give it a shot, you won't regret it! This would also be great on top of rice with the sauce - yum.

Ingredients: 1 1/2 lbs raw skinless chicken tenders (or breasts) dash of cumin

dash of dried oregano

dash of salt and pepper

dash of garlic powder 16 oz salsa verde (I love Herdez) Directions: Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker. Cover with salsa verde, cover and cook HIGH 2 hours. Remove chicken, shred with 2 forks. Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice). Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.

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