Crock pot to the rescue once again! This time it was a recipe for salsa verde chicken that I snagged from Gimme Some Oven (www.gimmeesomeoven.com). This recipe made enough chicken for me to be set for lunch and dinner all week! No-brainer lunches and dinners makes for a very happy dietetic intern.
Salsa Verde Chicken
- Chicken breast (4 breasts, or about 2 lbs)
- 1 jar salsa verde (16 oz)
- 1 bottle Corona
Toss everything together in the crock pot and let it cook on low for 6-8 hours. After cooking all day the chicken will shred easily with a fork. That’s it! I got 8 servings of chicken from this one recipe.
Here are some of the ways I served up this tangy chicken:
Chicken, brown rice, black beans, and cherry tomatoes. Paired with a delicious glass of cabernet sauvignon. I had this same dish another night of the week and added some shredded romaine lettuce and Mexican blend shredded cheese.
You could put almost anything in a tortilla with cheese and I’d be happy. For this meal, I sautéed some baby spinach and black beans with a little bit of garlic and layered it on top of the shredded cheese and chicken. Fold the tortilla right over top and let things get melty!
This ended up being my lunch a couple times this week. It was super easy to throw together some lettuce, cherry tomatoes, and yellow peppers, then reheat the chicken at my site and toss it on top. A healthy and colorful lunch that kept me satisfied all afternoon!
Salsa Verde Chicken: Tara Tested, Tara Approved! This recipe is a winner winner chicken dinner in more ways than one (literally). It’s healthy, it’s easy, and it is extremely versatile. I didn’t get bored with this chicken because I could prepare it in so many different ways. Give it a try and see what meals you can come up with!
Nutrition Information: 1 serving of chicken – Calories: 159 kcal Total fat: 3.1 g Saturated fat: 0.6 g Sodium: 862.5 mg Carbohydrate: 4.1 g Dietary fiber: 0 g Sugar: 0 g Protein: 24.5 g