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Salsa Verde Shredded Chicken - Slow Cooker


6 organic chicken breasts
1 jar of salsa verde (16oz, we like this one)
8 garlic cloves, minced
1 white onion, chopped
1 jalapeño, seeded and diced
1 tsp garlic powder
1 tsp cumin
1 bunch of cilantro, chopped (apprx 1 cup)
2 scallions, sliced
Salt, to taste
Fresh lime juice, to taste

Cooking tools

Slow Cooker (also known as crock pot)

How to prepare

- Place all ingredients – chicken breasts, salsa verde, chopped garlic, sliced onions, diced jalapeño, garlic powder, and cumin – directly into the slow cooker. Stir to evenly combine. Add water until all ingredients are covered with liquid.

- Cook on high for 4 hours, or on medium or low for 8 hours.

- When the chicken is soft, use two forks to coarsely shred by pulling it apart in opposite directions. 

- Add in scallions and cilantro, and stir to combine. Cook for an additional 10 minutes.

- Season to taste with salt and lime juice. Serve, and enjoy.

Tips & tricks


The level of heat can be adjusted to your desired level of preference. For less heat, remove the jalapeño; for more heat, leave some of the jalapeño seeds in, or add hot canned green chiles to the dish.


For a Mexican-inspired meal, serve with cauliflower rice or in a low-carb tortilla.


Pro tip: If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time so that they dish will be ready to enjoy when you return home.

We love to see your dishes! Tag us on Instagram (@diatahealth) or Facebook (@diatamedicalweightloss).

Phase 1 & Phase 2


Great as a snack

or as an 'on-the-go' breakfast

Easy to prepare

and made in less than 5 minutes