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Slow Cooker Chicken Tacos

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:

  1. 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.

  2. 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.

  3. Serve your tacos with tortilla wraps (or lettuce cups for a carb free version), sour cream, chopped jalapenos, cheese and the avocado mango salsa.

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