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Sunday Slow Cooker: Salsa Verde Chicken

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230
Calories 
6g
Carbs 
4g
Fat 
39g
Protein 
3
Weight Watchers® SmartPoints™
(5 PointsPlus®)

Recipes Content

Recipe

Salsa verde chicken is probably the first dish I ever made in a slow cooker. It really couldn’t be easier a jar of salsa, some chicken, and 4 hours later a delicious, healthy meal that tastes better than you could ever imagine a recipe with just two ingredients could taste. However, over time, I have started to want more from my salsa chicken. So today I wanted to share some quick ways to doctor up traditional salsa chicken.

First, let’s start with the chicken. Although all chicken breast would work and has lower calories, I like a combination of breasts and thighs to keep everything nice and moist. A lean beef roast or pork tenderloin is also delicious. Next is the salsa. This recipe gives you three options for salsa a simple jar, a doctored up store-bought salsa, or the most labor intensive but best tasting the homemade version. Lastly, let’s consider making it creamy and even cheesy. Salsa chicken can be totally transformed by adding some reduced fat cream cheese or sour cream. De-lic-ious! Any of these would work with either red or green salsa.

Prep Time

Sunday Slow Cooker: Salsa Verde Chicken

43
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

6
  • 1.5 lbs boneless and skinless chicken breast
  • 1 lb boneless skinless chicken thighs
  • Salt and pepper
  • 2 cups green salsa (salsa verde)

Nutritional Facts

Serving Size: 
2/3 cup (207g)
Amount Per Serving
Calories 230
Calories from Fat 9
% Daily Value *
Total Fat 4g
1%
Saturated Fat 1g
0%
Monounsaturated Fat 1g
0%
Polyunsaturated Fat 1g
0%
Cholesterol 121mg
18%
Sodium 573mg
25%
Total Carbohydrate 6g
2%
Dietary Fiber 0g
0%
Sugars 0g
Protein 39g

Directions

  1. Basics: Combine everything is the slow cooker and cook on low for 4 hours.
  2. Option 1: Make your own salsa verde for the chicken. I recommend this roasted salsa verde. It’s delicious and is perfect for this slow cooker chicken.
  3. Option 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.
  4. 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.
  5. 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 and 1 PointsPlus® per serving. The sour cream adds 31 calories and 1 PointsPlus® per serving
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
Ratings & Reviews

Ratings & Reviews

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  • Christine Dattilio's picture
    5

    Average: 5 (1 vote)

    1856
    love this recipe especially making it creamy with cream cheese!
    0
    out of 0 people found this review useful

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