Wednesday, March 30, 2011

Paleo Crockpot Mexican Shredded Chicken

This chicken works well as the topping for a salad, however my boys just enjoyed it on a plate with a side of olives. I enjoyed my salad with chicken, black olives, guacamole and salsa, but feel free to deck it out any way you want. The best part of this recipe is that aside from the chicken, all of the other ingredients should be stuff you have in your pantry. :)



Paleo Slow Cooker Mexican Shredded Chicken

1.5-2 lbs boneless skinless chicken breast
1 cup chicken broth
1/3 cup salsa of choice (my favorite is El Pato, sold at my Walmart near the canned tomatoes)
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp chili powder (more if you like some heat)
1/4 tsp paprika
1 1/2 tsp cumin
sea salt and pepper to taste

Place chicken in slow cooker. Add remaining ingredients and stir to combine. Cook on low for 6-8 hours. Shred chicken with forks about 1/2 hour before serving. Serve and enjoy!
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15 comments:

  1. SaraMarch 31, 2011 at 3:30 AM

    I also like to use enchilida sauce. It's all paleo and so yummy. Green enchilada sauce was my favorite paleo find so far.

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    Replies
    1. NunuOctober 7, 2013 at 9:37 AM

      Hi Sara! do you use the enchilada sauce in place of the chicken broth or incorporate both?

      Delete
  2. New Girl on PostMarch 31, 2011 at 6:45 AM

    I kind of do this same recipe only with pork shoulder with chicken broth and chilis in adobo sauce. The spices you mentioned are pretty much the same I use.

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  3. BrittanyNovember 20, 2011 at 7:16 PM

    This was yummy! I used a can of random tomatoes and green chiles I had from who knows why/when instead of salsa and it was still lovely! Very much looking forward to making this a million different ways--enchilada sauce, real salsa, etc. I hate making chicken because I seem to always overcook it (for fear of undercooking it) and this was a great way to add it back into the rotation without force-feeding dry, overcooked chicken!

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  4. UnknownMarch 5, 2012 at 8:37 PM

    My friend tried it with 1/3rd can of tomato sauce instead of salsa and it turned out GREAT. I'm making it right now. Still perfect for Tacos & Enchiladas.

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  5. UnknownMarch 9, 2012 at 8:49 AM

    My sis in law (from Nicaragua) makes something similar to this but i think she uses Goya seasoning and she does it with noodles and calls it spaghetti. Its amazing!

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  6. MMMApril 13, 2012 at 6:02 AM

    This was sooo yummy! I also added a can of Cream of Mushroom soup (not Paleo!) as recommended by a similar recipe I found online and that was great!

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  7. imsuebusyJuly 17, 2012 at 6:42 AM

    Use the paddle attachment on your KitchenAid mixer to shred the chicken. Just put the hot chicken breasts in the mixer, switch it on to medium for a while and then high, and voila! Works wonders!!!

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    Replies
    1. lisaOctober 7, 2013 at 6:54 PM

      oooo, love this idea! Thanks for sharing :)

      Delete
  8. jaimseeDecember 4, 2012 at 5:18 PM

    It was very good I added chicked to make more and I aslso added some other spices but it was amazing even my husband LOVED IT. Thank you

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  9. DeniseDecember 17, 2012 at 6:18 AM

    Looks really delish and like much more fun than eating the chicken breast nonshredded!

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  10. UnknownJanuary 14, 2013 at 10:33 AM

    Does the chicken need to be frozen or thawed prior to putting it in the slow cooker?

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  11. UnknownMarch 16, 2013 at 8:40 AM

    I made enchilada's and they were amazing :)

    ReplyDelete

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