Crock Pot Spicy Shredded Chicken

This CLAIRIFY friendly dish is great for people on the go.  Assemble your needs the night before, chop your veggies and defrost the chicken and have everything ready for throwing in the crockpot in the am.  Don't forget to turn the crockpot on LOW before you leave for the day.  

When you get home, the house will smell fantastic!  Put on a pot of brown rice and make your black beans (canned if you must).  Shred the chicken with two forks and serve with the rice beans and a dusting of jack cheese.  

2 yellow onions, sliced

3 sweet peppers, sliced

1 cup of fresh diced tomatoes 

1 ½ pounds boneless chicken breast or thighs

3/4 cup organic chicken broth

½ teaspoon salt

2 tablespoons cumin

1 ½ teaspoon red pepper flakes

Juice of one lime

1/2 cup of shredded jack cheese
Fresh chopped cilantro
1 Avacado sliced

1 tablespoon of olive oil

Place oil in the bottom of your crockpot.  Use your clean fingers to rub it over the bottom and sides of the pot.  Combine sliced onion and peppers and tomatoes in the bottom of the pot. Lay chicken on top of veggies. Pour chicken broth over top. Sprinkle everything with cumin, salt, and pepper flakes. Give a nice quirt of lime juice over the top. Cover and cook on low for 8 hours. When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon over brown rice and a side of black beans.  Dust top with cheese. Garnish with chopped cilantro and a side of sliced avacado.


Need a lower calorie option?  Place shredded chicken over a bed of mixed lettuces and top with sliced avacado.  Make your own basalmic vinagrette, toss and serve.  Yum!