This recipe uses salsa verde as the main ingredient. This is the type of salsa I used which I found at my local grocery store. For more info about this salsa and where to get it, visit their website http://salsaxochitl.com/. I took a photo and posted it below.
Now for a little lesson on what Salsa Verde is made from. It is a tangy and much more milder sauce than the red version. The difference between red and green salsas is that tomatillos are used instead of red tomatoes. Tomatillos give it that tangy, zesty flavor with the underlying flavor of roasted chilies and onions. The one I have is made with jalapenos, green tomatillos, onions, cilantro and garlic. With the combination of soy sauce, ginger and PB2, the flavor changes from Mexican to Asian. It did have a lot of flavor from the salsa and the soy sauce because it was sitting in the sauce for 6 hours. Because I had four servings, I ate one today and saved one for tomorrow. The other two servings I put in Ziploc containers and placed them in the freezer for another time. Enjoy!
All combined in the crock pot right before it is cooked.
Taste of Thai Crock Pot Chicken
Ingredients:
32 oz chicken breasts, raw - yields 24 oz cooked (4 Leaner Leans)
1 cup (8 oz) Xochitl Asada Verde Salsa with 1 carb per 2 tbsp (8 Condiments)
1/4 cup PB2 (2 Snacks)
2 tbsp lite soy sauce (2 Condiments)
1/4 tsp ginger (1/2 Condiment)
6 cups cauliflower cooked and grated (12 Greens)
Directions:
Place all ingredients in the crock pot, except cauliflower rice. Stir to roughly mix the ingredients and make sure that the chicken is completely coated with the marinade. Cook on low for 6 hours, no stirring.
To serve, divide chicken into 4 equal portions of 6 oz each over 1 1/2 cups of cauliflower rice per serving. Stir sauce in crock pot and then spoon the sauce evenly over each portion.
4 Leans, 3 Greens, 2.5 Condiments and 1/2 Optional Snack per Serving
