Monday, February 23, 2015

Paleo Shredded Mexican Chicken

This recipe is a good one to have in your arsenal, as it's super easy to make, yields a lot and has tons of uses. My kids ate their chicken as nachos, over sprouted tortillas with raw cheddar cheese and lots of vegetables.

I used mine to make a "taco" salad, finished off with my favorite Tessamae Zesty Ranch dressing.

The chicken itself doesn't have too much zip, but that can easily be dialed up with a little more chili powder or some red pepper flakes.

Paleo Shredded Mexican Chicken

2 lbs. chicken breasts or boneless thighs
1 tbs. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. white pepper
1 tbs. palm sugar
28 oz. can diced tomatoes, undrained

Place chicken breasts in an even layer on the bottom of a crock pot.

Mix chili powder, garlic powder, salt, pepper and palm sugar in a large bowl. Add tomatoes and stir to combine.

Pour sauce over chicken.

Cover crock pot and cook on low for 7-9 hours. Shred chicken before serving.

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