Pescatarian Whole30 Crockpot Salsa Chicken
Total time4 hr 10 min
Prep time10 min
Cook time4 hr
4.8(12)
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 can (14.5 oz) diced tomatoes, drained
- 1 can (4 oz) diced green chiles
- ½ cup jarred salsa (no-sugar-added, whole30-compliant)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In the insert of a 6-quart slow cooker, stir together the drained diced tomatoes, green chiles, salsa, cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper until combined.
- 2
Nestle the chicken breasts into the sauce in a single layer, turning once to coat both sides.
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