This heart-warming recipe not only satisfies the pickiest eaters, it also aligns with diabetes management and prevention. Our Slow Cooker Salsa Verde Chicken is a wholesome and flavorful dish that’s perfect for a diabetes-friendly diet. With succulent chicken infused with zesty salsa verde and aromatic spices, this recipe bursts in flavor while staying healthy.
Slow-cooking meat is one of the oldest cooking practices, resulting in tender and flavorful meat that melts in your mouth. Adding savory salsa verde on this dish brings a touch of Mexican flavor to the dish. Salsa verde, meaning “green sauce” in Spanish, is a traditional Mexican condiment made with tomatillos, green chilies, and various herbs and spices. The bright and tangy flavors of salsa verde perfectly complement the tender, shredded chicken. This meal will be a favorite for busy households and those looking for mouth-watering diabetes-friendly options.
How to Make Slow Cooker Salsa Verde Chicken
In a 6-quart slow cooker, combine the boneless, skinless chicken breasts, salsa verde, extra-virgin olive oil, ground cumin, ground oregano, and garlic powder.
Cover the slow cooker and cook on low for 3 1/2 hours or on high for 1 1/2 hours until the chicken is super tender and falls apart easily.
Once the chicken is cooked, remove it from the slow cooker and use two forks to shred it.
Return the shredded chicken to the slow cooker and stir well to combine with the flavorful salsa verde. Cover and continue cooking for another 30 minutes until the chicken is enveloped with the sauce.
Season with salt to taste and serve. For an added kick, you can also top it with thinly sliced jalapeños, radishes, chopped fresh cilantro, and a drizzle of lime juice.
Slow Cooker Salsa Verde Chicken
Equipment
- 1 6-quart slow cooker
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1.5 cups salsa verde (store-bought works well)
- 1.5 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1/2 tsp ground oregano
- 1/2 tsp garlic powder
- salt, to taste
Instructions
- In a 6-quart slow cooker, combine chicken breasts, salsa verde, olive oil, cumin, oregano, and garlic powder.
- Cover slow cooker and cook on low for 3 1/2 hours or on high for 1 1/2 hours until the chicken is super tender and falls apart easily.
- Once the chicken is cooked, remove from slow cooker and use two forks to shred it.
- Return chicken to the slow cooker and stir well to combine with salsa verde. Cover and continue cooking for another 30 minutes until the chicken is enveloped with the sauce.
- Season with salt to taste and serve. For an added kick, top with thinly sliced jalapeños, radishes, chopped fresh cilantro, and a drizzle of lime juice.
Notes
- Transform this dish into a complete meal by pairing it with soft tortillas or fluffy brown rice and a side of your favorite vegetables for a balanced meal.
- For those looking for a spicy twist, consider adding a pinch of chili powder to the marinade for an extra kick.
- To manage portion sizes and carbohydrate intake, opt for smaller tortillas or choose whole-grain tortillas for added fiber.
- You can customize the level of spiciness by selecting mild or hot salsa verde depending on your preference.
FAQ
Is this recipe suitable for diabetes management?
Absolutely! This Slow Cooker Salsa Verde Chicken is diabetes-friendly when enjoyed as part of a balanced meal. It’s low in carbohydrates and can be paired with whole-grain options to help manage blood sugar levels.
Can I prepare the ingredients in advance?
Yes, you can prepare the ingredients in advance and store them in the refrigerator until you’re ready to cook. When ready, simply place everything in the slow cooker and let it work its magic!
Storage
Any leftover Salsa Verde Shredded Slow-Cooker Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Other Recipes
If you’re interested in exploring more diabetes-friendly recipes, check out:
Leave a Reply