Fire Roasted Jalepeno​ and Salsa Verde Chicken
Servings Prep Time
2-3servings 10minutes
Cook Time Passive Time
5hours 5 hours
Servings Prep Time
2-3servings 10minutes
Cook Time Passive Time
5hours 5 hours
Ingredients
Instructions
  1. Place Jalapeno straight on the stove top until it blisters, or take a small blow torch and fire roast the jalapeno 😉
  2. Remove seeds from jalepeno to turn down the heat. If you can handle the heat, then do not remove the seeds.
  3. Dice and chop jalepeno, cilantro, and garlic.
  4. Place two fresh or frozen chicken breast into slow cooker (for this recipe, I pop the straight out of the freezer into the slow cooker). Top with 1 cup of salsa verde sauce.
  5. (Pictured the exact brand of Salsa Verde for those who were curious)
  6. Add chopped cilantro and diced jalapenos to slow cooker. Have extra cilantro left over?… Click here to see a thrifty way to preserve your herbs.
  7. Add minced garlic cloves, garlic powder, onion powder, pink himilayan salt, and water to slow cooker.
  8. Take two forks and shred chicken. Chicken should easily break apart easily. If not, cook on high for another hour, or until chicken sheds effortlessly.
  9. Serve with Keto Fried Rice, over low carb tortilla chips or with your favorite keto side dish.