Low Carb Easy Chicken Salsa Verde

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  • 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


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