Slow Cooker Salsa Verde Chicken
Thanks to shrinkingkitchen.com
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours, 10 minutes
Yield: 8 servings
Gather
6 boneless chicken breasts (4 oz each) 1 medium onion sliced 2 cloves garlic, minced 1 tsp cumin 1 tsp oregano 1 tsp pepper 1 Tbs lime juice 1 16 oz jar salsa verde (whatever brand you like, I’ve used Herdez and Trader Joe’s) 1 can white beans, drained and rinsed (I like great northern beans) 1 1/2 cup low fat or fat free sour cream ( you can also sub in plain fat free yogurt)Step by step
- Place chicken in slow cooker (frozen or thawed, doesn’t matter).
- Mix all other ingredients, except sour cream and beans, and pour over chicken.
- Cook on low 6-8 hours or high 3-4 hours.
- Remove chicken and shred.
- Add sour cream and beans into the sauce, stir well.
- Place chicken back in the slow cooker.
- When beans are warmed through (about ten minutes), dinner's ready!
- Serve with either by itself, kind of like a soup, or over quinoa or brown rice.
Nutrition
WW PP 6; 198 Calories ; Fat 3.6g; Saturated Fat 1.6g; Cholesterol 56.3mg; Sodium 935.3mg; Potassium 197.6mg; Carbs 15.8g; Sugar 3g; Protein 24.1g
Weigh****chers Points Plus are based on chicken and sauce only. Starch not included. Nutrition calculated using low fat sour cream and unrinsed beans - you can lower sodium and calories by draining and rinsing your beans and using fat free sour cream.
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