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Easiest Crock Pot Salsa Verde Chicken

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Easiest Crock Pot Salsa Verde Chicken

2 Smart Points145 Calories

Chicken tenders are simmered in salsa verde with cumin and spices for the easiest chicken ever! Cinco De Mayo is right around the corner, which always gets me excited, I LOVE Mexican food! While I was shopping at Target the other day, I picked up a jar of Archer Farm’s Roasted Salsa Verde with no real plans on what to do with it.

My slow cooker is always sitting on my counter staring at me, so I figured let’s see what happens when you cook chicken with salsa verde.

Two hours later, what emerged was a delicious aroma and tender chicken. That night I made chicken tostadas for dinner, but I know this would be wonderful so many ways; over rice, in tacos, as a filling for enchiladas, whatever! Tomorrow I am posting my chicken verde tostada recipe, but for today I’m just posting the chicken so you can use it any way you wish.

And since so many are asking, I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker. I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This crock pot is so great, I actually own two!

By the way, I have so many Mexican recipes, I created an entire Skinny Cinco De Mayo Pinterest Board with all the recipes to quickly browse if you are a visual person like me. Enjoy!!

Print Recipe

Easiest Crock Pot Salsa Verde Chicken

2 Smart Points145 calories

Total Time: 2 hours 10 minutes

Chicken tenders are simmered in salsa verde with cumin and spices for the easiest chicken ever!

Ingredients:

  • 1 1/2 lbs raw skinless chicken tenders
  • 1/4 tsp garlic powder
  • 1/8 tsp oregano
  • 1/8 tsp ground cumin
  • salt, to taste
  • 16 oz roasted salsa verde (I used Archer Farms)**check labels for Whole 30 compliance

Directions:

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.

Nutrition Information

Yield: 6 servings, Serving Size: 1/2 cup

  • Amount Per Serving:
  • Smart Points: 2
  • Points +: 3
  • Calories: 145
  • Total Fat: 2g
  • Saturated Fat: g
  • Cholesterol: 0mg
  • Sodium: 415mg
  • Carbohydrates: 5g
  • Fiber: 0g
  • Sugar: 0g
  • Protein: 26g

3 PP2 SPChicken RecipesCinco De MayoClean EatingCrock Pot RecipesLatin RecipesRecipesUnder $10
posted April 30, 2013 by Gina
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