I’ve been really into cashews again lately for making basically ANY dish turn creamy & delicious.

They’re the best for dairy-free swaps like cheesecakes & creamy sauces.  But, I was craving something a little different- something even more savory.  And the thought of that cheesy cashew creaminess paired with somethin’ spicy… just sounded too good!
 
It almost takes on a cheesy sour cream taste, in the best sort of way- while being dairy-free!  
 
 
As much as I LOVED this creamy chicken served over a baked sweet potato (the perfect flavor combo by the way) with some fresh veggies & hot sauce over top… I couldn’t help but just eat it straight from the bowl.  It’s so creamy & decadent, it’s addicting!
 
 

Try this creamy deliciousness served your favorite style:

  • scooped over a baked sweet potato or cauli-rice with fajita veggies for a “burrito bowl”,
  • in a Paleo tortilla (try Siete Foods) with shredded lettuce and diced tomatoes for a creamy soft taco,
  • as a protein-packed dip with veggies, plantain chips, or grain-free tortilla chips,
  • mixed with bone broth for a creamy Mexican Chicken Chowder, or
  • eaten with a fork- straight from the bowl!
 

Ready to get cooking!?  Read on for the recipe – and tag me on Instagram if you make it!  I’d love to see how you serve it up!

Print Recipe
5 from 8 votes

Creamy Salsa Verde Chicken

A creamy shredded chicken with tons of flavor, done dairy free and Whole30 compliant.
Servings: 6

Ingredients

  • 1 1/2 lbs chicken, boneless & skinless breasts or thighs will work
  • 12 oz salsa verde
  • 1 cup raw cashews
  • 1 cup coconut milk
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1 tsp garlic powder
  • juice of half of a lemon
  • chopped cilantro, lime wedges, diced red onion optional garnish

Instructions

  • Add the chicken and salsa to a large saucepan. Bring to a boil, then reduce to medium heat. Cover and simmer until the chicken is cooked through.
  • Reduce the heat to "low" and use two forks to shred the chicken, leaving it to sit in the salsa and juices.
  • Blend the cashews, coconut milk, lemon or lime juice, and spices until smooth. Stir the creamy sauce into the pot of salsa chicken. Continue to heat on "low" until warmed through.
  • Serve warm, garnish with cilantro, diced red onion, and a squeeze of fresh lime.

Notes

  • We find Whole30 compliant salsa verde at Trader Joe’s, Whole Foods, and pretty much any local grocery store.  Just double check your labels for added sugar!
  • Cashew pieces work really well in place of whole cashews when working with any recipe like this where you’re blending them up.  They blend faster than whole cashews and are cheaper to purchase!
  • You can also cook the chicken “Salsa Chicken” style in the slow cooker or Instant Pot if that’s what you prefer.  If so, skip to step 3 and make and mix in your creamy sauce, and you’re done!
Filed   dips sauces, Featured, instant pot, keto, one dish meals, Paleo, poultry, slow cooker, Whole 30