Recipe: Slow Cooker Shredded Chicken Tacos with Peppers and Lime
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
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.
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