Ingredients
2 lbs boneless, skinless chicken thighs (or breasts)
1 cup salsa verde (homemade or store-bought with no sugar added)
1 tsp ground cumin
1/2 tsp garlic powder
Salt and pepper to taste
Optional:
1/2 cup diced green chilies
1 fresh jalapeño, sliced (for heat)
2 oz cream cheese (for creaminess)
Fresh cilantro (for garnish)
1/2 avocado (for topping)
Instructions
Add Ingredients: Place chicken in the crock pot. Pour salsa verde over the top. Sprinkle in cumin, garlic powder, salt, and pepper. Add optional chilies or jalapeños.
Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours.
Shred Chicken: Once cooked, shred chicken using two forks directly in the pot. Mix well to coat in salsa.
Enhance (Optional): Stir in cream cheese for creaminess during the last 30 minutes.
Serve: Top with chopped cilantro and sliced avocado. Serve over cauliflower rice or in keto tortillas.
Notes
For a spicier version, add jalapeños or chili flakes.
Use chicken thighs for more flavor and moisture.
This recipe freezes well—perfect for batch cooking.
Make it dairy-free by omitting cream cheese and topping with coconut cream or avocado.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner, Keto
- Method: Slow Cooker / Crock Pot
- Cuisine: Mexican-Inspired, Low-Carb
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 295 kcal
- Sugar: 1g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 120 mg