Salsa Verde Chicken

Name: Salsa Verde Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American, TexMex
Ingredients: 3 boneless skinless chicken breasts; 1 (16 ounce) jar green salsa; 1 (14 ounce) can chicken broth (I used reduced sodium); 1 medium onion (diced); 1/2 teaspoon cumin; 2 cloves garlic (minced); 1 (4 ounce) can diced green chilis; salt and pepper, to taste

4 steps

Prep:10minCook:25min

To make this a freezer meal, place all ingredients into a resealable gallon-sized freezer bag. Lay bag flat in the freezer. When ready to use, remove bag from the freezer and place in the fridge and let it thaw for 24 hours. Spray slow cooker with non-stick cooking spray. Dump the contents of the bag into the slow cooker and cook on low for 5-6 hours or high for 3 hours (if you use frozen chicken breasts, add an hour onto the cooking time). Instant Pot-20 min if thaw and 25 min if frozen. 5 min Natural Release then Quick release Shred the chicken using two forks and mix with remaining liquid in the slow cooker.

Updated at: Thu, 17 Aug 2023 12:08:00 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories168.2 kcal (8%)

Total Fat3.8 g (5%)

Carbs8 g (3%)

Sugars3.4 g (4%)

Protein24 g (48%)

Sodium1101.1 mg (55%)

Fiber2.1 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3boneless skinless chicken breasts

1 x 16 ouncegreen salsa

jar

1 x 14 ouncecan chicken broth

I used reduced sodium

1 x 4 ouncecan diced green chilis

Instructions

Step 1

Spray slow cooker with non-stick cooking spray. Place chicken breasts inside slow cooker.

boneless skinless chicken breasts3

Step 2

Dump the rest of the ingredients into the slow cooker and cook on low for 5-6 hours or high for 3 hours (if you use frozen chicken breasts, add an hour onto the cooking time). 25 min in Instant Pot. 5 min Natural release then quick release.