Shredded Salsa Verde Beef Crock Pot Recipes
SHREDDED SALSA VERDE BEEF (CROCK POT)
If we are watching our carbs very carefully we eat this piled with shredded lettuce, shredded cheese and sour cream. If not we wrap it in flour tortillas (low carb or not) with shredded cheese and have burritos. Or brush the outside of the burritos with butter after they are rolled and bake in a 425 degree oven for 15 minutes for Chimichangas. Then top the burritos or chimichanga2 with shredded lettuce, salsa, sour cream and shredded cheese. Delicious!
Provided by Sooz Cooks
Categories Roast Beef
Time 8h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place roast in crock pot. sprinkle with salt, pepper and garlic salt. Pour salsa verde over roast.
- Cover, and cook on Low for 8 hours. When done, the roast should shred easily with a fork.
Nutrition Facts : Calories 305.3, Fat 22.4, SaturatedFat 9, Cholesterol 78.2, Sodium 702.1, Carbohydrate 2.8, Fiber 0.3, Sugar 1, Protein 21.7
SHREDDED SALSA VERDE CHICKEN IN THE SLOW COOKER
This is a little something I threw together one night, and it's easy with only 4 ingredients. Cook while you are at work! Serve over yellow, white, or brown rice, or with mashed potatoes.
Provided by Christine Hughes
Categories Slow Cooker Chicken Main Dishes
Time 9h10m
Yield 6
Number Of Ingredients 5
Steps:
- Pour about 1/3 of the salsa on the bottom of a slow cooker and place chicken on top. Season with salt and pepper, then add onions and garlic. Pour the remaining salsa evenly over the chicken. Cook on Low for 8 hours.
- Remove chicken and shred with 2 forks. Return shredded chicken to the slow cooker; mix it in with the juices and cook on High for 1 more hour.
Nutrition Facts : Calories 163.3 calories, Carbohydrate 7.9 g, Cholesterol 64.6 mg, Fat 2.7 g, Fiber 0.4 g, Protein 24 g, SaturatedFat 0.8 g, Sodium 305.4 mg, Sugar 3.4 g
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