I seriously love using my CrockPot. There are so many great recipes that are incredibly easy to make. This has to be one of my favorites. You just throw it all in, set it and forget it. 9-10 hours later, voila! Deliciousness to be enjoyed by all.

Chicken Chili Verde
Source: 15-Minute Low Carb Recipes by Dana Carpender

• 1 1/2 lb boneless chicken breasts
• 1 1/2 cup bottled salsa verde (I always use Herdez Salsa Verde)
• 1/2 medium onion, chopped
• 1 bay leaf
• 1/2 tsp black pepper
• 1 tsp ground cumin (I really like cumin, so i use a bit more than recipe calls for)
• 1 tsp minced garlic or 2 cloves, crushed
• 1 to 2 tbsp jarred, sliced jalapenos (less or more, depending on how spicy you like it)
• 2 tsp chicken bouillon granules (low sodium is best)

1. Place the chicken breasts into your slow cooker.
2. Add the onion, bay leaf, pepper, cumin, garlic, jalapenos, chicken bouillon (use low sodium) and salsa verde on top.
3. Cover, set it to low and let cook for 9 – 10 hours.
4. When time is up, take a fork and shred the chicken right in the slow cooker.
5. Serve with sour cream, shredded cheese and chopped cilantro on top.

Makes 5 servings.

Carb Count:
1 serving = 7 net carbs per serving
Note: carb count could be less, or more, depending on brand of salsa being used. They vary in carb count. Herdez is only 14 carbs for the entire 16 oz bottle.

• Previous Entry: Breakfast Egg Muffins
• Next Entry: Grilled Moroccan Chicken