CROCK POT SALSA CHICKEN

5/5

Prep Time 5 mins | Cook Time 4 hrs | Total Time 4 hrs 5 mins 

Fresh chicken breasts are combined with salsa to make tender, juicy, perfectly cooked, chicken meat, with incredible Mexican flavors. Great for using in tacos, burritos, on top of salads or baked potatoes – endless possibilities!Servings:  servingsCalories: 142 kcalIngredients

  • 1 lb chicken breast (skinless, boneless)
  • 1 jar of your favorite salsa (must be made with all 0 Points ingredients)

InstructionsTO COOK IN CROCK POT

  1. Place chicken in your crock pot. Pour salsa over top.
  2. Cover with lid and cook on low heat for 6 hours or high heat for 4 hours.
  3. Using two forks, shred the cooked chicken.

TO COOK IN INSTANT POT/PRESSURE COOKER:

  1. Place chicken in the pressure cooker. Pour salsa over top.
  2. Cover with lid and set it on POULTRY for 15 minutes. Allow to natural release for 15 minutes.
  3. Using two forks, shred the cooked chicken.

Recipe Notes

Entire recipe make 4 servings

Serving size is about ½ cup shredded chicken

Each serving = 0 Points*

*based only on ingredients that have an SP Freestyle value 

Prep Time5 minsCook Time4 hrsTotal Time4 hrs 5 mins Fresh chicken breasts are combined with salsa to make tender, juicy, perfectly cooked, chicken meat, with incredible Mexican flavors. Great for using in tacos, burritos, on top of salads or baked potatoes – endless possibilities!Servings:  servingsCalories: 142 kcalIngredients

  • 1 lb chicken breast (skinless, boneless)
  • 1 jar of your favorite salsa (must be made with all 0 Points ingredients)

InstructionsTO COOK IN CROCK POT

  1. Place chicken in your crock pot. Pour salsa over top.
  2. Cover with lid and cook on low heat for 6 hours or high heat for 4 hours.
  3. Using two forks, shred the cooked chicken.

TO COOK IN INSTANT POT/PRESSURE COOKER:

  1. Place chicken in the pressure cooker. Pour salsa over top.
  2. Cover with lid and set it on POULTRY for 15 minutes. Allow to natural release for 15 minutes.
  3. Using two forks, shred the cooked chicken.

Recipe Notes

Entire recipe make 4 servings

Serving size is about ½ cup shredded chicken

Each serving = 0 Points*

*based only on ingredients that have an SP Freestyle value 

Prep Time5 minsCook Time4 hrsTotal Time4 hrs 5 mins Fresh chicken breasts are combined with salsa to make tender, juicy, perfectly cooked, chicken meat, with incredible Mexican flavors. Great for using in tacos, burritos, on top of salads or baked potatoes – endless possibilities!Servings:  servingsCalories: 142 kcalIngredients

  • 1 lb chicken breast (skinless, boneless)
  • 1 jar of your favorite salsa (must be made with all 0 Points ingredients)

InstructionsTO COOK IN CROCK POT

  1. Place chicken in your crock pot. Pour salsa over top.
  2. Cover with lid and cook on low heat for 6 hours or high heat for 4 hours.
  3. Using two forks, shred the cooked chicken.

TO COOK IN INSTANT POT/PRESSURE COOKER:

  1. Place chicken in the pressure cooker. Pour salsa over top.
  2. Cover with lid and set it on POULTRY for 15 minutes. Allow to natural release for 15 minutes.
  3. Using two forks, shred the cooked chicken.

Recipe Notes

Entire recipe make 4 servings

Serving size is about ½ cup shredded chicken

Each serving = 0 Points*

*based only on ingredients that have an SP Freestyle value 

Christmas Wreath Meringue

The Preparation: 90 g egg whites 75 g allulose * ½ teaspoon white vinegar The Execution: Prepare fruits and set aside. Make a template by

Read More »

CHICKEN AND BLACK BEAN ENCHILADAS RECIPE – 6 POINTS

NGREDIENTS  1x2x3x FOR THE ENCHILADAS 8 low carb, whole wheat flour tortillas ½ lb chicken breast (skinless and boneless) 1 onion (finely chopped) 1 cup black beans (drained and rinsed) ½ cup corn 3 garlic cloves minced 1/3 cup cilantro (finely chopped)

Read More »