Keto Dinner | Slow Cooker Shredded Salsa Chicken

Keto Dinner | Slow Cooker Shredded Salsa Chicken

Slow Cooker   October 23, 2019

Take a break from cooking dinner with Slow Cooker Shredded Chicken. Eat it alone, on cauliflower rice or as a taco for a delicious Sugar Free, Whole30 dinner option. 

Often, I get asked what I do for meals to keep up a Paleo lifestyle because it can be "so hard." The concept of Paleo can be intimidating for anyone, especially if you aren't used to cooking (which I wasn't), you eat microwaveable meals everyday for lunch (I did) or you happen to eat out for every meal (I see you Taco Bell!) If you ask me for input, one of the first recommendations I will make, for anyone, is to get a good slow cooker.

I eat pretty minimal amounts of chicken Maybe once a week, twice at the most. Well last week I ate it twice for dinner two days in a row and would have eaten every day that week for dinner. I had bought a jar of Green Mountain Gringo’s Mild Salsa at the grocery that weekend and wanted to take a stab at a new easy chicken dish. I normally would never use a pre-made salsa as they usually are to spicy, or loaded with sodium, but GMG’s salsas are awesome! There is only 90mg of sodium in 2 tablespoons, zero sugars,  and it really is a very mild salsa! So one morning, before school, I just threw the salsa and chicken in the crockpot and let it do its thing and prayed for the best. Well, everything worked out and when I came home the house smelled absolutely lovely, I could not wait to dig in 🙂

The most delicious, moist, and easy slow cooker chicken yet! Slow Cooker Salsa Chicken requires just a few ingredients: your favorite salsa, some spices, and the chicken! The perfect healthy, gluten-free, paleo weeknight dinner to please everyone!

Slow Cooker Shredded Salsa Chicken

Prep Time: 5 Mins

Cook Time: 6 Hours

Total Time: 6 Hours & 5 Mins

Ingredients:

• 16 oz chunky salsa (sugar free) + addtl as needed
• 1/2 tsp chili powder
• salt + pepper to taste
• 2 lbs chicken breast
• 1 lg green pepper, diced
• 1 med onion, diced

Instructions:

1. First, Pour a very thin layer of salsa on the bottom of your slow cooker.
2. Second, Sprinkle both sides of your chicken breasts with salt and then place in the slow cooker.
3. Next, Toss the green pepper, onion and remainder of salsa on top of the chicken. Evenly sprinkle the chili powder, salt and pepper across the top.
4. Cook on low for 6-8 hours.
5. Using two forks, shred the chicken inside the slow cooker. Then, stir to evenly combine the ingredients. Serve by itself, on a bed of lettuce or as a taco!

Notes:

• The wrap you see pictured is from Danielle Walker's Meals Made Simple. This is my favorite recipe to use because they are simple to make & don't fall apart easily.

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Healthy Recipes | Cuban Shredded Beef

Healthy Recipes | Cuban Shredded Beef

Shredded   September 11, 2019

Cuban Shredded beef or ropa vieja made in the slow cooker! We sear the meat and then braise it for hours with onions, garlic, and spices until the meat is just falling apart tender. Serve it up with black beans and rice!

Okay, that’s a little too much fun to say. And a lot fancier sounding than the amount of energy actually required to make this dish. Because let’s face it, we’re talking a quick sear on the meat and into the slow cooker it goes and out comes braised, cuban shredded beef that is falling apart tender and delicious with rice, on tacos, and even with eggs and black beans for breakfast. Or maybe mixed in with migas. Holy cow, the possibilities are endless.

That’s it. It’s seriously the easiest dinner ever and you can start it right before you go to work and have it ready and waiting for you when you get home. Perfect, tender, and a crowd pleaser. And seriously, the comfort factor — it’s to a whole new level. I serve it on a bed of simple white rice with a side of cuban-style black beans. And obvi, in the almost 3 years we’ve been together now, you know I need tons of chopped cilantro and lime wedges to serve on the side.

Tender Cuban-style shredded beef stewed in a pepper tomato sauce. With slow cooker and pressure cooker instructions, you can make this delicious recipe in either your crock pot or Instant Pot!

This crockpot braised cuban shredded beef is everything. Warm, cozy, comforting, meaty, and saucy. The tomato sauce seasoned with oregano, cumin, and garlic adds such a nice balanced warmth to the dish. Plus theres the whole thing about not having to turn on the oven and just a quick 10 minutes of stovetop time and still having comfort food that’s perfect for rainy Sundays and chilly autumn nights alike. Cuban shredded beef is my jam.

Cuban Shredded Beef

prep time:10 mins

cook time:8 Hours and 15 mins

total time:8 Hours and  25 mins

Ingredients:

For Searing The Meat:

• 2-2 1/2 lbs. beef chuck roast or flank steak
• 1 tablespoon oil
• 6 whole cloves garlic

For The Ropa Vieja:

• 2 tablespoons tomato paste
• 2 teaspoons each dried oregano and salt
• 1 tablespoon each ground cumin and white vinegar
• 1/2 teaspoon red pepper flakes
• 1/4 cup chopped cilantro + more for serving
• 2 (8 ounce) cans tomato sauce
• 1 green bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 1 (4 ounce) can chopped green chilies

For Servings:

• white rice and cuban-style black beans

Instructions:

1. First, Searing The Meat: Take the beef chuck roast and using a small paring knife, make 3 small ‘x’ marks into the meat. Take 3 cloves of garlic and insert them into the 3 ‘x’ marks so that the clove is completely inserted into the thickness of roast. Season both sides of the meat with a pinch of salt and pepper. Heat the oil in a large, deep skillet. Add the beef in one piece and fry on each side for 5 minutes, turning only when the exterior is browned. This will splatter a bit but don’t cover the pan as the meat will end up steaming rather than searing.
2. Second, For The Ropa Vieja: Chop the remaining 3 cloves of garlic into thin slices and add to the slow cooker along with all the remaining ropa vieja ingredients. I used a 6-quart slow cooker but a 3-quart slow cooker will work too. Cover and let cook on the low setting for 7-8 hours. When the beef falls apart easily when pulled with two forks, it’s done. Shred the beef with the forks and give it a stir. Taste for seasonings, season with additional salt and pepper as desired.
3. To Serve: Serve over a bed of rice with cuban-style black beans on the side topped with additional cilantro and a few lime wedges. You can also use the shredded beef for burritos, breakfast quesadillas, or tacos! The possibilities are endless!

Notes:

• Leftover beef can be kept in an airtight container and refrigerated for up to 5 days or frozen for up to 2 months.

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