18. Low Carb Crockpot Salsa Verde Chicken
Low Carb Crock Pot Salsa Verde Chicken
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Ingredients
2 lbs boneless, skinless chicken breasts
1 1⁄2 cups salsa verde (if store-bought, look for low or no sugar)
1 tsp ground cumin
1 tsp garlic powder
1 ⁄2 tsp onion powder
1 ⁄2 tsp salt
1 ⁄4 tsp black pepper
1 ⁄2 cup chicken broth
Juice of 1 lime
1 ⁄4 cup chopped fresh cilantro (optional, for garnish)
Directions
- Place the chicken breasts in the bottom of your slow cooker.
- Pour the salsa verde over the chicken, then sprinkle with cumin, garlic powder, onion powder, salt, and black pepper.
- Add the chicken broth and lime juice for extra moisture and flavor.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
- Shred the chicken directly in the slow cooker using two forks, mixing it with the sauce to soak up all the flavors.
- Serve warm with lettuce wraps, cauliflower rice, or over a salad. Garnish with chopped cilantro if desired.
Notes
- Thicker Sauce: Remove the lid for the last 30 minutes of cooking to let some of the liquid evaporate, or stir in 1-2 teaspoons of cornstarch mixed with a little cold water to thicken.
Thinner Sauce: Add more chicken broth or a splash of water if you find the sauce too thick after shredding. - Want more or less heat?
• Mild: Use mild salsa verde and omit additional spicy ingredients.
• Medium: Add 1 small chopped jalapeño or 1/8 teaspoon of cayenne pepper.
• Hot: For maximum heat, use 2-3 chopped jalapeños or 1/4 teaspoon of cayenne pepper, and consider using a spicier salsa verde variety.
Remember to taste as you go to achieve your desired level of spiciness!
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