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Creamy chicken

Creamy Salsa Chicken

Salsa + non dairy creamy sauce = Heaven!
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Prep Time 10 minutes
Cook Time 4 hours
Course: dinner, Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

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

Equipment

  • Slow Cooker / Crock Pot

Method
 

  1. Add the chicken and salsa to slow cooker/crock pot and let cook for 4 hours.
  2. When cooked, drain excess water from chicken, and then shred.
  3. 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.
  4. 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.