Slow Cooker Salsa Verde Chicken
Salsa Verde Shredded Chicken is a wholesome and flavorful slow-cooker dish that's perfect for a diabetes-friendly diet.
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
Variations
- 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.