Crock pot Tex-Mex pulled chicken – Healthy & oh so YUM-E!
Ever get tired of chicken? Ever run out of ways to make something new, different, and YUMMY with chicken?! I think most people experience the chicken breast rut…
Ever think you don’t have time to make a meal? Ever think you REALLY don’t have time to make a HEALTHY meal? I think most people experience the take-out rut also…
Well, add this recipe to your repertoire! It’s not only easy, but it is healthy and it is YUM-E!
Crock Pot Tex-Mex Pulled Chicken
3-4 chicken breasts, about 1 1/4 pounds
1 large spanish onion, very roughly chopped
3-4 garlic cloves (about 2 T.), chopped
1 jalapeño, chopped (optional for some mild heat)
1 T Chili powder
1 T Cumin
1 t paprika
1/2 t. chipotle powder (optional, this will also give it some mild heat)
1/4-1/2 t cayenne (optional, if you like it extra spicy like me!)
1 t. salt
1/2 t. black pepper
1 lime, juice and zest
2 plus 1 T. fresh cilantro, chopped (2 for cooking phase, 1 for garnish when done – if using dried, swap your T. for a t.)
1 can low sodium small diced tomatoes (make sure you read your label – if the ingredients say sugar or fructose anything, pick a different brand!)
2 T apple cider vinegar
Ready for the easiest instructions ever?
Put all ingredients in crock pot. BAM! Cook on low for 4-5 hours.
After 4-5 hours, take chicken breasts out one at a time (they probably won’t even come out whole at this point…) and shred. Return chicken to crock pot, and stir. Cook 2 additional hours on low. And… VOILA!
Serve over rice or in tortilla of your choice. Garnish with lettuce, black beans, corn, sour cream, avocado, jalapeños. WHATEVER. You could eat this totally by itself by the fork full and it would be hella amazing! So good.
And, its Whole30, Paleo & 21 day fixed approved!
21 day fix counts: 1 red, 1 green per 1 cup serving
Don’t forget to add any toppings you used to your daily 21 day fix counts.