Low Carb Easy Chicken Salsa Verde

elunch

Oct 9

Written By Guest User

1 1/2 lbs raw skinless chicken tenders
1/4 tsp garlic powder or 2 teaspoons garlic oil
1/8 tsp oregano
1/8 tsp ground cumin
salt, to taste
16 oz roasted salsa verde, I always look for lower sodium salsa usually under 200 mg per serving.

INSTRUCTIONS

Slow Cooker

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.
Instant Pot
Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the Instant Pot.
Cover with salsa verde, cover and cook HIGH pressure 20 minutes. Quick or natural release.
Remove chicken, shred with 2 forks.

Nutrition: Per half cup - 1/2 cup, Calories: 145, Carbs: 5g, Protein: 26g, Fat: 2g (computed without oil)

Recipe Adapted by: Skinnytaste

Guest User