Servings: 8
Serving Size: 2/3 cup
Nutritional Info: 164 calories, 5.6g of fat, 2.4g of carbohydrates, 0g of fiber, 27.3g of protein, .9g of sugar


• 1.5 lbs. chicken breast, boneless and skinless
• 1 lb. chicken thighs, boneless and skinless
• Salt and pepper
• 2 cups salsa verde (options below)

1. Basics: Combine everything is the slow cooker and cook on low for 4 hours.
2. Doctor up some store-bought salsa verde. Buy your favorite brand and make it better. In this recipe I like to saute an onion, 4 cloves of garlic, and some chile peppers (1-2 jalapenos or 1-2 poblanos depending on how spicy the salsa is) and add that to the salsa along with 1/2 tsp. cumin, 1/2 tsp. coriander, 1/2 tsp. oregano. It really amps up the flavor and makes a store bought salsa something special.
3. Option 3: Just use the jarred/canned stuff! Nothing to be ashamed of, I use this option all the time when I don’t have time to do anything more then dump everything in the slow cooker and walk away. My favorite salsa verdes are from Herdez and Frontera.
4. Make it creamy! Want a creamier chicken, add 4 oz. reduced fat cream cheese or 3/4 cup reduced fat sour cream after shredding the chicken for a creamy version that is out of this world delicious. The cream cheese option adds 40 calories per serving. The sour cream adds 31 calories and per serving