WebStep 1. Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly …
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WebPlace chicken breasts in your Instant Pot Liner. Sprinkle with cumin and chili powder. Pour salsa verde and water over the top. Lock lid into position and make sure the steam vent is closed. Cook on Manual …
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WebPlace chicken breasts in the bottom of a 4qt slow cooker. Sprinkle with seasoning mix and top with salsa. Cover and cook on low 7-8 hours or on high 3-4 …
WebThese low carb salsa verde chicken enchiladas are smothered in a 2 ingredient cheesy queso. This recipe was inspired by my most popular Keto recipe on …
WebBlend the poblanos and charred veggies in a blender until smooth. Then, add in the oregano, thyme, cilantro, and spinach and process until combined and smooth. …
WebAdd the lime juice, minced garlic, cilantro, chili powder, cumin, oregano, paprika, and salt and pepper to taste to the sheet pan, and toss to coat everything well. …
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WebCover the bowl and refrigerate for up to 4 hours before cooking. When ready to cook, melt the cooking fat in a large skillet over medium heat. Add in the chicken and …