GF - RSF - EF - NF
900g free-range chicken breasts
1 tbsp extra virgin olive oil
1/2 cup mild-medium salsa
3-4 tablespoons coconut sugar sugar **
1 14.5 oz. can diced tomatoes
1 1/2 teaspoons salt
1 tsp EACH ground cumin, garlic powder, onion powder,
1/2 tsp EACH smoked paprika, dry oregano, pepper
1/2 tsp ground chipotle chili pepper (optional for more heat)
1 tsp liquid smoke (optional – adds a nice smokey flavour)
Avocado Mango Salsa - Click the link to get the recipe!
Rub chicken breasts with oil and place in the bottom of your slow cooker, and add all of the remaining ingredients. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Taste and add some chili if you like a bit of spice.
Serve your tacos with tortilla wraps (or lettuce cups for a carb free version), sour cream, chopped jalapenos, cheese and the avocado mango salsa.