Monday, March 6, 2017

Salsa Verde Chicken


Ingredients:


  • 1 lb boneless chicken breasts, cut in half
  • salt and pepper
  • 1 16-oz jar Tomatillo Salsa
  • 1 small green pepper, diced
  • 1 small red pepper, diced
  • 1 small onion, diced
  • 1 4-oz can green chilies, not drained
  • 3 garlic cloves, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 tsp cayenne pepper or more (optional)
  • 2 cups frozen riced cauliflower

Directions:


  1. Season the chicken with salt and pepper and place in the slow cooker. Add 1/2 cup of water and all the ingredients except for the cauliflower. Mix well.
  2. Cover and cook on high 3 to 4 hour or low 7 to 8 hours.
  3. Take the chicken out, shred it and return to slow cooker, mix well.
  4. Put the frozen riced cauliflower in the slow cooker, stir and cook on high for 45 minutes.

Enjoy!

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