This is a great weeknight dinner! Once you make the Shredded Chicken, you can turn it into tacos, fajitas, put it on top of a salad, or stuff it in bell peppers. The possibilities are endless! It starts with organic chicken breasts, salsa and a Mexican Spices. It cooks in the crockpot, so you can put this meal on in the morning, let it cook all day and dinner will be ready when you are!
Directions:
5-6 organic chicken breasts (4-5 lbs.)
1 jar salsa or homemade salsa (see below for recipe)
1 tsp paprika
1 tsp cumin
1 tsp chilli powder
1 tsp salt, plus more to taste once it is cooked
Place all ingredients in the crockpot and stir to mix well. Cook on low for 6-8 hours or high for 3-4 hours, or until the chicken shreds easily with 2 forks. Serve in Siete Brand Tortillas, over lettuce for a taco salad, or stuffed in bell peppers topped with cheese for the perfect Keto meal!
Homemade Salsa:
3 medium size tomatoes
1 jalapeno (stem and some seeds removed to reduce heat)
1/2 medium white onion
2 cloves garlic
8-10 sprigs of cilantro (more to less to your taste)
Salt and pepper to taste
Place all ingredients in a small saucepan. Fill the pan with water until the tomatoes are covered. Cook over medium heat until it comes to a boil. Continue to cook for 5-7minutes, or until the tomato skin starts to crack and pull away. Strain the water and peel the tomatoes. Place the boiled tomatoes, garlic, jalapeño and onion in a food processor. Add the cilantro and salt and pepper and blend well until smooth. Use in the recipe above or a great dip or topper for anything!
To Make Mexican Shredded Chicken Stuffed Peppers:
Once the chicken is cooked and shredded, place on warm in the crockpot. Cut 3-4 bell peppers in half and clean out the seeds. Place the peppers on a baking tray. Fill the pepper halves with shredded chicken. Top with shredded cheese and bake in the oven at 375 for 10-15 minted, or until cheese melts and peppers are soft. Sprinkle with cilantro and serve with a side of avocado.
