GF - RSF - EF - NF
Ingredients:
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!
Method:
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.