Crockpot Creamy Salsa Verde Chicken
A delicious protein that is sure to please your family and can be used in a variety of ways. Plus, it is so simple to prepare!
- 2 lbs raw chicken breast, frozen (907 g)
- 1 cup chicken stock (or 1 cup water + 1 tsp chicken bouillon granules)
- 250 g salsa verde (about 1/2 of a 16 ounce jar)
- 100 g Non-fat Greek Yogurt
- 1/2 tsp cumin, or more to taste
- 1/2 tsp oregano, or more to taste
- 6 g fresh cilantro, or to taste
- salt, to taste
In a slow cooker, add in the frozen chicken breast and 1 cup of chicken stock. Cook on high for 4 hours or until the chicken breast easily shreds.
Removed chicken from the crockpot and transfer to a medium bowl. Shred chicken completely and then add in salsa verde, greek yogurt, cilantro, cumin, and salt, to taste. Mix well and then serve as desired!
The macros for 1/8 of this dish are 1F/3C/23P, 129 calories.
To find this recipe on MyFitnessPal, search for "How We Macro Creamy Salsa Verde Chicken."
This recipe can also be easily doubled. Keep in mind that you might need to add a longer cook time to account for more chicken in the crock pot.