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Shredded Mexican Chicken

Posted Oct 24 2011 8:00pm
This dish was inspired when I was looking for a quick and easy meal that could feed a lot of people - my current go to dish if I'm having a party or going to one is to make a crock pot of Paleo friendly pulled pork.  If you're going to a non-paleo place you can bring along some small rolls and you can eat your pork and know that it's 100% Paleo and everyone is content.  I've been on a Mexican kick lately, had just bought a family pack of chicken and decided that I would tackle creating a slow cooked shredded chicken dish.

 What I put in the crock pot (other than the chicken)
  Ingredients:
  • 8 chicken breasts
  • 1 large onion
  • 1 large red pepper2 large green peppers1 jar of Trader Joe's Salsa Verde1 can of diced tomatoes (no sugar added!)2 - 3 tsp Mexican chili powder2 - 3 tsp Cumin2-3 tsp Paprika1 tsp cayenne pepper (optional)Sprinkle of red pepper falkes (optional)Salt & PepperThe result, slow cooked for 6 hours on low and created some delicious shredded chicken!  It has a bit of heat, if you're not a cayenne pepper person you can sub a mild hot pepper or some red pepper flakes instead.  I'm sensitive to cayenne and felt like this packed a little heat, but others that ate it thought it was delicious!

    What dinner looked like the first night
    I ate it along with a plate full of sauteed kale, but you could also eat these in lettuce wraps.  If you do dairy, some cheese on top would have been delicious, also a bit of guacamole or diced avocado on top would be a nice cooling complement to the slight heat of the Mexican chicken.
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