Creamy Salsa Chicken – Low Carb, THM S

• Meat

  • 2 1/2 lbs Chicken breasts

• Canned Goods

  • 1/2 cup Chicken broth

• Condiments

  • 1 cup Salsa

• Baking & Spices

  • 1 tsp Taco or fajita seasoning

• Dairy

  • 1/2 cup Cottage cheese
  • 4 oz Cream cheese

Found on joyfilledeats.com

Description

Ingredients

• 2.5 - 3 pounds chicken breasts
• 1/2 cup chicken broth
• 4 oz cream cheese
• 1/2 cup cottage cheese
• 1 cup salsa
• 1-2 tsp taco or fajita seasoning
• optional toppings: shredded cheese, sour cream, cilantro, avocado, chopped tomatoes, black beans (up to 1/4 cup for a THM S meal), etc.

Directions

• Instant Pot Directions: Put the chicken breasts and chicken broth in the Instant Pot. Cook on the poultry setting with the vent sealed for 10 minutes. Quick release the lid. Check that the chicken is at least 160 degrees with a meat thermometer. Remove the chicken to a large bowl. Save 1/2 cup of the cooking liquid and discard the rest. Add the reserved cooking liquid and the other ingredients to the Instant Pot. Turn on the Saute setting. Whisk until the cream cheese and cottage cheese have melted. Turn to Keep Warm. Shred the chicken. Add back to the sauce in the Instant Pot. Serve with optional toppings.
• Crock Pot Instructions: Put the chicken breasts and chicken broth in the slow cooker. Cook on low for 4-5 hours or on high for 2-3 hours. Check that the chicken is at least 160 degrees with a meat thermometer. Remove the chicken to a large bowl. Save 1/2 cup of the cooking liquid and discard the rest. Add the reserved cooking liquid and the other ingredients to the crock pot. Turn to high. Whisk until the cream cheese and cottage cheese have melted. Shred the chicken. Add back to the sauce in the crock pot. Serve with optional toppings. (If the sauce isnt thick enough you can add 1/4 tsp gluccomannan to help it thicken).
• Stove Top Instructions: Put the chicken breasts and chicken broth in a large saucepan. Cover and cook on medium for 20-30 minutes or until fully cooked. Stove top times can vary a lot. Check that the chicken is at least 160 degrees with a meat thermometer. Remove the chicken to a large bowl. Save 1/2 cup of the cooking liquid and discard the rest. Add the reserved cooking liquid and the other ingredients back to the pot. Turn to medium high. Whisk until the cream cheese and cottage cheese have melted. Turn to low. Shred the chicken. Add back to the sauce in the pot. Serve with optional toppings. (If the sauce isnt thick enough you can add 1/4 tsp gluccomannan to help it thicken).