Ingredients
- 1.5 lbs boneless skinless chicken breast
- 1 1/2 cups 300g salsa verde
- 1 can 14 oz diced tomatoes
- 1 large white onion diced
- 2 celery stalks diced
- 1 large carrot diced
- 3 Tbsp taco seasoning
- 1/4 cup sour cream reserved for topping
Instructions
- Combine all ingredients into a large freezer bag.
- Freeze up to 3 months.
- Defrost in fridge overnight.
- Place into a crockpot and cook on low for 4-6 hours.
Nutrition
Serving: 1g | Calories: 238kcal | Carbohydrates: 7g | Protein: 36g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 102mg | Sodium: 412mg | Fiber: 2g | Sugar: 3g