Season the chicken with the spices and place on the bottom of the crockpot.
Cover with salsa verde, and cook on high for 2 hours.
Remove chicken, and shred. Remove 2/3 cup of liquid from the crockpot, and discard, unless you want it over rice. Place shredded chicken back in to the crockpot with the remaining salsa, and adjust seasoning to taste, if needed, and keep warm.
Makes about 3 cups.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (189g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 95 (44%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 72.6mg||22 %|
|Sodium 1373.4mg||47 %|
|Potassium 252.1mg||7 %|
|Total Carbohydrate 4.3g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 4.3g|
|Protein 23.7g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 217
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