Recipe: Slow Cooker Shredded Chicken Tacos with Peppers and Lime

It could be Taco Tuesday any night of the week in my house! I just love everything about them. 

The good news: with irresistible flavors and such versatile, fresh ingredients, you can whip up this classic Mexican dish without the inflammatory foods like corn, gluten, dairy, and unhealthy fats. And it’s so simple to make that you won’t miss dining out!

If you’re in a hurry, grab your Instant Pot, and you’ll be dishing up dinner in less than half an hour. Just combine the spices, salt, salsa, and chicken, close the lid, seal the valve, set to high pressure, and cook for about 16-20 minutes.

Tacos are all about variety. You simply can’t make them wrong! 

Add more color and complexity by choosing a variety of green, red, and yellow bell peppers. If you want to pack a little more punch, add in a teaspoon of lime zest. And of course you can crank up the heat with your favorite hot sauce.

The recipe below offers a bunch of tasty topping suggestions. I always serve these scrumptious tacos with creamy avocado slices – one of my favorite superfoods. They’re loaded with healthy fats, fiber, vitamins, minerals, and even a small amount of protein. 

While this recipe calls for one pound of chicken breast or thighs, I often prefer to use a whole chicken because then the meal doesn’t end there. After shredding the meat you need for this recipe, just reserve the rest. 

I like to use the bones and carcass for soup and bone broth. Think Mexican Chicken Tortilla Soup! (Freeze it for the upcoming change of season when you crave those hearty, hot soups most.)

Remember, you are what you eat… ate. So be sure to choose organic, pasture-raised chicken that was never fed any corn, soy, antibiotics or hormones. You and your family are worth it!

One last tip: if you’re looking to turn this into a full-on celebration, you can’t go wrong with a batch of JJ's Kevita Margaritas

Recipe: Slow Cooker Shredded Chicken Tacos with Peppers and Lime

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August 18, 2019

Meet the anti-inflammatory version of a Tex-Mex favorite: shredded chicken tacos. Gluten-free, dairy-free and corn-free for a quick, delicious meal that is so healthy and fresh, it kicks take-out straight to the curb!

  • Prep: 25 mins
  • Cook: 4 hrs
  • Yields: 4 Servings

Ingredients

1 1/2 lb boneless, skinless, pastured, organic chicken breasts or thighs

16 oz. of your favorite salsa

1/2 small organic lime, juiced

1 tsp ground cumin

1/4 tsp ground oregano

1/2 tsp sea salt

1/2 tsp ground black pepper

4 tsp avocado oil

1 medium organic onion, thinly sliced

1 medium organic bell pepper, sliced

2 cloves garlic, minced

8 small corn-free, gluten-free tortillas

Topping suggestions:

1 avocado, peeled, pitted, and sliced

1/2 small organic lime, cut into wedges

1 cup thinly sliced cabbage

1 jalapeno pepper, seeded and thinly sliced

1/2 bunch of organic cilantro, roughly chopped

4 small organic radishes, thinly sliced

Directions

1Season the chicken with cumin, oregano, sea salt, pepper, and lime juice.

2Place in a 6-quart slow cooker and pour the salsa over the top.

3Cover and cook on high for four hours, or until chicken is fork tender.

4Shred the chicken using 2 forks and leave in slow cooker to absorb juices.

5Heat the avocado oil in a large non-stick skillet over medium-high heat.

6Add the onions, garlic and bell peppers.

7Cook, stirring occasionally, until slightly softened, 8-10 minutes.

8Warm tortillas on an ungreased skillet over medium high heat for 1 minute on each side.

9Serve up with shredded chicken and all your favorite toppings.

Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.

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