Creamy Salsa Chicken
Salsa + non dairy creamy sauce = Heaven!
Print Recipe
Equipment
- Slow Cooker / Crock Pot
Ingredients
- 1.5 lbs Chicken Thighs
- 12 oz. Green Salsa love the Salsa Verde from Trader Joes
- 1 c. Raw Organic Cashews
- 1 c. Organic Coconut Milk not the low fat kind
- 1 tsp Black Pepper
- 1 tsp Cumin
- 1 tsp Garlic
- Juice of 1/2 a lemon
- 1 pkg Califlower Rice
Instructions
- Add the chicken and salsa to slow cooker/crock pot and let cook for 4 hours.
- When cooked, drain excess water from chicken, and then shred.
- Stir in the coconut/cashew creamy mix to the shredded chicken. Just let this warm, be sure not too cook it or the texture of the creamy sauce will change.
- Serve sauce over cauliflower rice.
Notes
This meal is the perfect combination of all my favorite Mexican flavors with a creamy cheese like sauce without any diary or actual cheese!
We love serving it with a green vegetable - broccoli, green beans, asparagus or brussel sprouts.