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Ingredients
- 2 lbs boneless, skinless chicken thighs
- 2 bell peppers (any color) thinly sliced
- 1 yellow onion, thinly sliced
- 1 (4 oz) can green chiles, chopped
- 1 (14 oz) can diced tomatoes
- 1 (16 oz) jar green salsa (used The Original brand-Fort Worth, restaurant)
- 4 garlic cloves, minced
- 1/4 cup cilantro, chopped plus more for garnish
- 1 Tablespoon ground cumin
- 1 Tablespoon chili powder
- 2 teaspoon sea salt
- 1/2 teaspoon black pepper
- Large lettuce leaves
- Avocado, sliced
Preparation
Step 1
Combine all ingredients, except lettuce leaves and avocado, in a slow cooker. Cover and cook on LOW for 5 hours.
Remove the chicken thighs, shred with a fork, and mix back in. Serve using a slotted spoon, on the lettuce leaves. Garnish with sliced avocado and cilantro.
Nutritional Analysis: One serving equals: 202 calories, 6g fat, 589mg sodium, 14g carbs, 5g fiber, 20g protein.