A slow-cooked salsa verde chicken recipe from the Practical Paleo cookbook by Diane Sanfilippo. Find out why this cookbook should be in your collection.
As many of you know from recent posts, I’ve been moving more towards a low carb paleo diet. If you aren’t familiar with this approach, it basically eliminates processed foods from your diet. So, you are eating all whole foods.
A few weeks ago, I received a beautiful hardcopy of the newly released 2nd edition of Practical Paleo by Diane Sanfilippo of Balanced Bites. The original edition was published four years ago and has been referred to as “The Paleo Bible.” It’s a terrific resource for anyone who wants to clean up their diet.
I went through the book last weekend. It’s full of practical information! There’s over 150 recipes along with 14 tailored meal plans. And, the book includes detailed information on the basis of paleo eating as well as tips for following a paleo lifestyle.
Today, I’m sharing a slow-cooked salsa verde chicken recipe from the book. It’s super easy to make. I chose to make it in a large covered stoneware bowl in the oven. But, it can also be made in a slow cooker crock pot.
My husband is a really picky eater and he loved this dish. So, you know it’s got to be very tasty! In fact, hubby hates onions and I put a whole one in there. He didn’t even detect it. It was well hidden in the mixture.
The recipe calls for 3 pounds of skinless boneless chicken. I used half breast meat and half thigh meat. Thigh meat is what I prefer, but thought I’d mix it up. It turned out perfect.
For this slow-cooked salsa verde chicken dish, you just need to dump all the ingredients into a large pot or slow cooker. Then, it’s slow-cooked with the cover off center so the liquid can reduce. Once cooked, the chicken is removed, shredded and returned to the sauce.
All of the recipes in Practical Paleo are as easy as this recipe. And, there’s a wide variety to suit all tastes. Most of the recipes are well suited for low carb. Most of the ones that aren’t could easily be adapted to fit into a low carb lifestyle.
Although most of the recipes are savory, there is a small section of great looking sweet recipes. As we all know, sweets shouldn’t be a regular part of the diet. So, I wouldn’t expect there to be a lot of desserts in a paleo cookbook.
I’m loving all the information in the book as well as the great looking recipes. It will be referred to often. There’s already a few more recipes that I’ve bookmarked to try when I get a little more time.
If you are interested in the Practical Paleo book, you can head over to Amazon to read the reviews and order a copy. It’s a great deal for what you get. And, it’s much more than a cookbook.
I’m also hosting a giveaway for a paperback copy of the book. Just follow the entry actions below. Hurry! Giveaway ends October 3, 2016 at 11:59pm EST. The winner will be contacted by email shortly after.
Click on the links in the giveaway box below to enter the contest for a copy of Practical Paleo! And, don’t forget to check out the fantastic recipe for the slow-cooked salsa verde chicken from the book located below the giveway!
Giveaway for the Practical Paleo Cookbook
Slow-Cooked Salsa Verde Chicken from Practical Paleo
Slow-Cooked Salsa Verde Chicken from Practical Paleo
- 3 pounds boneless skinless chicken breasts or thighs
- 1 medium onion sliced
- 4-6 cloves garlic smashed
- 1 jar salsa verde 24 ounces
- 1/3 cup chicken bone broth
- 1/4 cup tomato paste
- 2 tablespoons extra virgin olive oil
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons sea salt
- 2 teaspoons black pepper
- 2 leaves bay
- Preheat oven to 325°F (or use slow cooker crock).
- Place all of the ingredients in an enameled Dutch oven or other large, heavy, oven-safe pot and stir to combine, coating the chicken with the sauce.
- Cover and place into the oven for 3 hours, or until the chicken is fork-tender and pulls apart easily.
- After 3 hours, adjust the led so that it's off-center and return the pot to the oven for an additional 30 minutes to 1 hour to allow the liquid to reduce to a thick sauce.
- Remove the chicken from the Dutch oven (reserve the sauce) and allow it to cool slightly before shredding with two forks or a fork and spoon.
- Toss the shredded meat in the reserved sauce.
Array ( [serving_size] => 197 [calories] => 264 [carbohydrates] => 5.4 [protein] => 34.3 [fat] => 11.1 [saturated_fat] => 2.7 [polyunsaturated_fat] => [monounsaturated_fat] => [trans_fat] => [cholesterol] => 101 [sodium] => 763 [potassium] => [fiber] => 1 [sugar] => 2 [vitamin_a] => [vitamin_c] => [calcium] => [iron] => [serving_unit] => )
Array ( [carbohydrates] => 300 [protein] => 50 [fat] => 65 [saturated_fat] => 20 [cholesterol] => 300 [sodium] => 2400 [potassium] => 3500 [fiber] => 25 )
- Carbs: 300
- Fiber: 25
- Protein: 50
- Net Carbs: 275
- Macro: 1560
- % Carbs: 71%
- % Protein: 13%
- % Fat: 38%
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.