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Shredded Salsa Verde Chicken (Slow Cooker)

Tender shredded chicken slow-cooked with flavorful salsa verde, garlic, lime, and Mexican-inspired spices for an easy keto-friendly meal. This low-carb slow cooker recipe creates juicy, flavorful chicken perfect for lettuce wraps, taco bowls, salads, or meal prep.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6
Course: Dinner
Cuisine: Mexican-Inspired
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 3 lb boneless skinless chicken thighs or chicken breasts
  • 2 cups salsa verde sugar-free
  • 5 garlic cloves minced
  • 1 medium onion sliced
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp fresh lime juice
  • ¼ cup fresh cilantro chopped

Method
 

  1. Pat the chicken dry and season with salt, pepper, cumin, paprika, chili powder, and oregano.
  2. Add sliced onions and minced garlic to the bottom of the slow cooker.
  3. Place chicken on top of the onions.
  4. Pour salsa verde over the chicken and add olive oil.
  5. Cover and cook on LOW for 5–6 hours until the chicken becomes tender.
  6. Remove the chicken and shred it using two forks.
  7. Return shredded chicken to the slow cooker and mix with the salsa verde juices.
  8. Add fresh lime juice and chopped cilantro.
  9. Serve in lettuce wraps, cauliflower rice bowls, or with your favorite keto toppings.

Notes

Use a sugar-free salsa verde to keep this recipe keto-friendly. Chicken thighs give the juiciest result, but chicken breast also works well for a leaner option. Store leftovers with the salsa juices to keep the chicken moist.