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!
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!
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.