Shredded Mexican Chicken

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 pepper
• 2 large green peppers
• 1 jar of Trader Joe's Salsa Verde
• 1 can of diced tomatoes (no sugar added!)
• 1/2 - 1 cup of chicken broth
• 2 - 3 tsp Mexican chili powder
• 2 - 3 tsp Cumin
• 2-3 tsp Paprika
• 1 tsp cayenne pepper (optional)
• Sprinkle of red pepper falkes (optional)
• Salt & Pepper

Add everything into a crockpot or slow cooker (chop the veggies please!) and then cook on low for 6 hours.  The result = 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.