Talk Macros to Me

One of my earliest and most popular posts is this salsa verde chicken and for good reason; it’s delicious and so simple to throw together!

It’s also the recipe I most frequently make as it’s versatile for everyone to assemble to their liking, holds well in the fridge so it’s great for leftovers and an easy option on busy weeknights.

Over the years I’ve made a few adjustments and while it’s still quick and easy to make, the added ingredients and steps really do pack a punch and take this recipe up a notch. Consider this version the older, more sophisticated sister of salsa verde chicken.

This recipe calls for sautéing the onion and garlic for a few minutes at the start to really kick off the flavor and aromatics. I used to make this recipe by starting the first couple steps in a separate pan and then transferring to the crock pot, but I recently upgraded my crock pot to a multi function version and it eliminates the extra dish

If you’re in the market for a new crock pot I highly recommend this one. My parents got it for me for my 40th birthday and it was the perfect gift. I use my crock pot often and now I’ll think of them every time. In addition to sautéing your ingredients before switching to slow cook, you can also steam, keep warm and the best feature for busy schedules is that you can pre-program the time so it flips to keep warm when it’s done cooking. It’s the simple things that truly get me!

As I mentioned above, this recipe is one I frequently make so I’ve tried it with many different brands of salsa. Trader Joe’s salsa verde is my secret weapon. It’s very flavorful and will be my go to when making this recipe.

After sautéing your onions/garlic and waiting you chicken, the rest comes together so simply. Dump the remaining ingredients into the slow cooker, set the time and you can go about your busy day returning when it’s done to shred the chicken.

This salsa verde chicken is super versatile. I love adding it on a thin rice cake with chopped onion, cilantro and hot sauce on top. Hubby loves it in a burrito and the kids eat it in tacos or with rice.

Ingredients

• 2lb chicken breasts
• 1 white onion, diced 
• 1 tablespoon garlic, finely chopped or pureed
• 16oz jar Trader Joe’s salsa verde
• 1 Tablespoon avocado oil
• 8oz can mild green chilis
• 15oz can cannellini beans, drained
• 1/2 Tablespoon cumin
• 1/2 Tablespoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• Optional Ingredients: cilantro, chopped onion, hot sauce, rice cakes or taco shells

Directions

1. In a pan heat one tablespoon of avocado oil. Sauté onions 3-4 minutes until translucent. 
2. Add garlic and sauté for an additional 30 seconds. 
3. Add chicken breasts and sear for one minute on each side. 
4. Transfer chicken breasts to crockpot and add onions mix on top.
5. Add chilis, cannellini beans, cumin, oregano, salt, pepper and salsa verde.
6. Cook on low for three hours.
7. Remove chicken breasts and shred.
8. Return to liquid and mix well.
9. Remove from crock pot and enjoy.

Macros

Salsa Verde Chicken with Cannellini Beans (serves 6):

379 calories / 51g protein / 22g carbs / 8g fat