Festive Crock Pot Chicken

The bulk of carbs in this recipe is the salsa (24 net carbs is from Pace Chunky Picante), so you can add less or change brands if you’d like to save a few carbohydrates…

Festive Crock Pot Chicken

4 Tbsp butter
2 large boneless, skinless chicken breasts (about 1.5 pounds)
1/2 large sweet onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
1 jalapeno pepper, chopped
1½ cups salsa
¼ tsp cumin
1 tsp. dried oregano

In a large skillet, heat the oil and cook the chicken pieces until browned. Remove and drain. Place the onion, bell pepper, garlic and jalapeno in skillet and saute slightly. Place chicken, sauteed veggies, salsa and herbs in the crock pot. Stir gently to combine. Cover and cook on low for 8 hours or high for 4 hours.

Serve over fried cauli rice.

Makes 4 approximately 1.5 cup servings.

Nutritional information per the entire recipe: Calories: 1433, Carbohydrates: 63 g, Fiber: 19 g, Net Carbohydrates: 44 g, Protein: 140 g, Fat: 99 g
Nutritional information per serving: Calories: 358, Carbohydrates: 15.75 g, Fiber: 4.75 g, Net Carbohydrates: 11 g, Protein: 35 g, Fat: 25 g

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Comments

  1. There is no nutrition information listed.

    • I’ll try to get that together! Sorry for the lack of info. Sometimes I mean to add it and forget… Needless to say, it’s pretty low carb. I’m just not 100% sure how low yet…

      • Jamie – I don’t see the nutrtional numbers yet. Is it somewhere else?

        • Oh my goodness! Ha ha ha! I even see where I meant to put in the numbers.

          I’m like really, Jamie? REALLY?!

          I updated all of the nutritional information. Remember, the salsa can totally be swapped out for a lower-carb salsa. I just mentioned a typically easy-to-find brand.

  2. Is it necessary to cook everything before you put it in the crock pot? That kind of defeats the purpose of the crock pot in my opinion…

    • I don’t like how rubbery my crockpot chicken tends to come out, so I pre-cook. It’s a weird texture thing with me. That said, you don’t have to pre-cook, but I’d brown the chicken, minimally, on each side to help the texture.

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