Slow Cooker Salsa Verde Chicken

Thanks to shrinkingkitchen.com

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours, 10 minutes

Yield: 8 servings

 

Gather

6 boneless chicken breasts (4 oz each) 1 medium onion sliced 2 cloves garlic, minced 1 tsp cumin 1 tsp oregano 1 tsp pepper 1 Tbs lime juice 1 16 oz jar salsa verde (whatever brand you like, I’ve used Herdez and Trader Joe’s) 1 can white beans, drained and rinsed (I like great northern beans) 1 1/2 cup low fat or fat free sour cream ( you can also sub in plain fat free yogurt)

Step by step

1. Place chicken in slow cooker (frozen or thawed, doesn’t matter).
2. Mix all other ingredients, except sour cream and beans, and pour over chicken.
3. Cook on low 6-8 hours or high 3-4 hours.
4. Remove chicken and shred.
5. Add sour cream and beans into the sauce, stir well.
6. Place chicken back in the slow cooker.
7. When beans are warmed through (about ten minutes), dinner's ready!
8. Serve with either by itself, kind of like a soup, or over quinoa or brown rice.

Nutrition

WW PP 6; 198 Calories ; Fat 3.6g; Saturated Fat 1.6g; Cholesterol 56.3mg; Sodium 935.3mg; Potassium 197.6mg; Carbs 15.8g; Sugar 3g; Protein 24.1g

Weigh****chers Points Plus are based on chicken and sauce only. Starch not included. Nutrition calculated using low fat sour cream and unrinsed beans - you can lower sodium and calories by draining and rinsing your beans and using fat free sour cream.

This looks amazing! .. .Will definitely be giving it a try!