CHICKEN CHILE VERDE
3 pounds boneless chicken breast, about 6-7 medium
14 ounces green Mexican salsa
4 ounces onion, chopped, 1 medium
1 teaspoon pepper
4 cloves garlic, minced
1/4 cup sliced pickled jalapeņos
2 teaspoons chicken bouillon granules
1/4 cup fresh cilantro, chopped
Iceberg lettuce, chopped (not included in counts)
Toppings, see ideas below (not included in counts)
Place the chicken in a slow cooker. Combine the green salsa, onion, pepper, garlic, jalapeņos and bouillon in a small bowl. Pour over the chicken and stir a little to make sure that some of the sauce gets under and between all of the chicken pieces. Cook on LOW 6-8 hours. Use two forks to shred the chicken once it's tender. Stir in the cilantro just before serving. Serve over chopped iceberg lettuce and add desired toppings.
Makes about 10 servings
Can be frozen
Toppings:
Sour cream, pickled jalapeņos, chopped green onions, guacamole, salsa, shredded cheese, Cilantro Pepita Sauce, olives, diced tomatoes, etc.
Per Serving: 169 Calories; 2g Fat; 32g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
This recipe is from Dana Carpender's "15-Minute Low-Carb Recipes". I doubled the recipe and made a few other changes. I left out the bay leaf and cumin because I thought those flavors would overpower the green salsa, which I love the taste of. Instead of using 3 cups of the green salsa, I used two 7-ounce cans. I also cut back on the chicken bouillon to save a couple carbs. Dana suggested cooking this for 9-10 hours, but that's not necessary. I cooked mine about 6 hours then set the slow cooker on LOW until I was ready to eat. I do suggest that you partially shred the chicken after about 5 hours to allow the sauce to flavor the meat all the way through. By the time I served this, most of the liquid had been absorbed, but the meat wasn't dry at all.