Slow Cooker Salsa Verde Chicken

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 338.3

Total Fat: 7.9 g
Cholesterol: 161.1 mg
Sodium: 290.9 mg
Total Carbs: 13.4 g
Dietary Fiber: 2.7 g
Protein: 52.6 g

View full nutritional breakdown of Slow Cooker Salsa Verde Chicken calories by ingredient

Introduction

I used a 3.5lb whole roasting chicken and I removed all the skin. I couldn't find the option to select it, so I believe the fat content and calories are lower. Could also use boneless skinless chicken breasts. Great as is, would make a great taco or enchilada filling. I used a 3.5lb whole roasting chicken and I removed all the skin. I couldn't find the option to select it, so I believe the fat content and calories are lower. Could also use boneless skinless chicken breasts. Great as is, would make a great taco or enchilada filling.

Minutes to Prepare: 10

Minutes to Cook: 480

Number of Servings: 6

Ingredients

3.5lb Roasting chicken SKIN REMOVED

1 can of corn rinsed and drained. (Frozen would be great and less sodium)

Salsa Verde sauce:

1lbs tomatillos husks removed

1 jalepeno pepper

6 cloves garlic

4 green onions

pinch salt

1 bunch of cilantro

Directions

In a blender or food processor put tomatillos, cilantro, green onions, jalepeno, garlic and pinch of salt. Puree.

Remove skin from chicken, place in crock pot, pour tomatillo mixture over chicken. Open can of corn drain and rinse and dump over chicken.

Turn slow cooker on low and cook 8 hours

Remove chicken from slowcooker and shred. Put chicken back in sauce and heat through or you can put in a pan and cook down the sauce. We ate it with spanish rice and tortillas and hot sauce.

Number of Servings: 6

Recipe submitted by SparkPeople user GRANOLAMOM79.