Yield: 6 servings

Slow Cooker Salsa Chicken

ingredients:

2 - 3 pounds chicken breasts

1/2 cup chicken broth

4 oz cream cheese

1 1/4 cup salsa

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon salt

Optional toppings: shredded cheese , sour cream, cilantro, avocado, chopped tomatoes, chopped iceberg lettuce

instructions:

Crock Pot Instructions:

Put the chicken breasts and chicken broth in the slow cooker. Cook on low for 4-5 hours or on high for 2-3 hours. Make sure the chicken is fully cooked and at least 160 degrees internal temp. Remove the chicken to a large bowl. Save 1/2 cup of the cooking liquid and discard the rest. Add the reserved cooking liquid and the other ingredients to the crock pot. Turn to high. Whisk until the cream cheese has melted. Shred the chicken. Add the shredded chicken to the sauce in the crock pot and mix together.

Instant Pot Directions:

Put the chicken breasts and chicken broth in the Instant Pot. Cook on the poultry setting with the vent sealed for 10 minutes. Release pressure after 5 minutes, natural release. Make sure the chicken is fully cooked and at least 160 degrees internal temp. Remove the chicken to a large bowl. Save 1/2 cup of the cooking liquid and discard the rest. Add the reserved cooking liquid and the other ingredients to the Instant Pot. Turn on the Sauté Low setting. Whisk until the cream cheese has melted. Turn to Keep Warm. Shred the chicken. Add the shredded chicken to the sauce in the Instant Pot and stir to mix together.

Serve with optional toppings. This can also be served over top of cauliflower rice.

calories

369

fat (grams)

12.4

carbs (grams)

4.5

protein (grams)

40
Created using The Recipes Generator

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