Ingredients
Equipment
Method
- Place the chicken breasts in the slow cooker.
- In a bowl, mix salsa, chicken broth, garlic powder, onion powder, thyme, rosemary, parsley, salt, and pepper.
- Pour the mixture over the chicken in the slow cooker.
- Set the slow cooker on low for 6-7 hours or high for 4 hours until the chicken reaches an internal temperature of 165°F.
- Once cooked, shred the chicken with two forks.
- Serve over cauliflower rice or lettuce wraps, garnished with fresh herbs if desired.
Nutrition
Calories: 210kcalCarbohydrates: 9gProtein: 32gFat: 5gSaturated Fat: 1gCholesterol: 90mgSodium: 350mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 8mg
Notes
This recipe is versatile; swap the salsa for a low-sodium teriyaki sauce or a spice blend if you’d like to change the flavor profile!
For a creamier dish, consider mixing in Greek yogurt or a touch of cream cheese towards the end.
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to a month.
Tried this recipe?Let us know how it was!