I made this recipe (from Linda's Low Carb Recipes... linked below) but I feel it needs a creamier mouth feel (if that makes sense?). What would you add? I was thinking of either making it w/ some cream cheese or mixing in some sour cream at the end. Do you have any other ideas?


I did try it over lettuce w/ some guacamole and tomatoes, and it was good, but I liked it better today as a burrito in a LC tortilla w/ guacamole & cheese.



Thanks for any ideas!





CHICKEN CHILE VERDE
3 pounds boneless chicken breast, about 6-7 medium
14 ounces green Mexican salsa
4 ounces onion, chopped, 1 medium
1 teaspoon pepper
4 cloves garlic, minced
1/4 cup sliced pickled jalape?os
2 teaspoons chicken bouillon granules
1/4 cup fresh cilantro, chopped
Iceberg lettuce, chopped (not included in counts)
Toppings, see ideas below (not included in counts)

Place the chicken in a slow cooker. Combine the green salsa, onion, pepper, garlic, jalape?os and bouillon in a small bowl. Pour over chicken and stir a little to make sure that some of the sauce gets under and between all of the chicken pieces. Cook on LOW 6-8 hours. Use two forks to shred the chicken once it's tender. Stir in the cilantro just before serving. Serve over chopped iceberg lettuce and add desired toppings.

Makes about 10 servings
Can be frozen

Toppings:
Sour cream, pickled jalape?os, chopped green onions, guacamole, salsa, shredded cheese, Cilantro Pepita Sauce, olives, diced tomatoes, etc.

Per Serving: 169 Calories; 2g Fat; 32g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
This recipe is from Dana Carpender's "15-Minute Low-Carb Recipes". I doubled the recipe and made a few other changes. I left out the bay leaf and cumin because I thought those flavors would overpower the green salsa, which I love the taste of. Instead of using 3 cups of the green salsa, I used two 7-ounce cans. I also cut back on the chicken bouillon to save a couple carbs. Dana suggested cooking this for 9-10 hours, but that's not necessary. I cooked mine about 6 hours then set the slow cooker on LOW until I was ready to eat. I do suggest that you partially shred the chicken after about 5 hours to allow the sauce to flavor the meat all the way through. By the time I served this, most of the liquid had been absorbed, but the meat wasn't dry at all.

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Mada
221.6/193.8 <--- ONEderland! /sz 8

I think sour cream would be the ideal addition to make this creamy. I'd stir it in at the end, though, just let it warm through. It sounds really good. And I'll bet it would be even better made with chicken thighs. Just 'cause I like dark meat so much better!

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Nita

I think Nita's on to something else. Thigh meat, having more fat, would certainly give a better mouth-feel than breast meat which tends to be dry.

... maybe a little olive oil would help?

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I made this today with boneless chicken breasts. I didn't use the bay leaf or cumin because I love the taste of salsa verde. I didn't use the jalapeños because I was expecting the salsa verde to be spicy, it wasn't'. I didn't have fresh cilantro, too cold to run to the grocery. I cooked it for the amount of time Mada suggested, shredded it with a fork at the time she suggested. I did add chopped green pepper, about 1/3 cup.

I stirred a small amount of Daisy light sour cream into my serving. It's really quite good. I haven't used the LC tortilla yet, but I can tell ya it's gonna be delish.

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My daughter makes a white chicken chili and she puts sour cream in it and it makes it very creamy.

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Deb 5', 57 yrs., Atkins 6/9/03:175
Restart 10/1/05-155
Restart 9/18/06-156
Restart 1/2/08-159/117/115
Rung 4 berries but Carnivorous currently

Created by MyFitnessPal.com - Free Calorie Counter

FWIW - crockpotted dishes are ALWAYS better the next day. Maybe next time do it up early in the day, let it rest in the frig or so the flavors marry and then when you reheat it then add in the Cilantro, cracked black pepper and jalapeno peppers and maybe some more garlic. I also find that addin gin FRESH salsa or whatever other kind of sauce you've used to cook with just before serving gives the dish that extra pow. And yes, add in that sour cream - and I think you'll have a winner!

Tara