Low Carb Crock Pot Salsa Verde Chicken is perfect for anyone looking to enjoy a healthy and effortless meal. This recipe is ideal because it combines the convenience of a slow cooker with low-carb ingredients, making it suitable for those on a keto or low-carb diet.

The use of salsa verde, along with spices like cumin and garlic powder, infuses the chicken with rich flavors, while the lime juice adds a refreshing tang.

This dish can be served in versatile ways, such as in lettuce wraps or over cauliflower rice, making it a flexible option for varied dietary preferences. Plus, the option to adjust creaminess or spiciness gives you control over the final taste, allowing you to adapt the dish to your personal palate.

Low Carb Crock Pot Salsa Verde Chicken

Recipe by Tammy Poppie

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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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