Slow Cooked Tex Mex Chicken

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Servings: 4 Prep: 10 min Cook: 360 min Dairy Free GAPS Gluten Free Low Carb Paleo Homestyle Simple Slow Cooker/Crock Pot Added 7 months ago Updated 7 months ago

Missing nutrition data for: Bell Peppers, Chicken Breasts

Ingredients

1 large onion

2 bell peppers ⚠

1 ½ pounds chicken breasts ⚠

16 ounces salsa

1 ½ teaspoons sea salt, or to taste

2 tablespoons lime juice

½ teaspoon ground black pepper, or to taste

Instructions

1. Peel and slice onion. Slice bell pepper.

2. Add the chicken, onions, peppers, salsa, and salt to a slow cooker. Stir well to combine.

3. Cook on a high heat setting for 4 hours or low heat setting for 6 hours, until the chicken and vegetables are tender.

4. Make sure chicken is cooked until an internal temperature of 165F is reached.

5. Once cooked, remove the chicken and place on a cutting board. Shred the chicken with two forks and place back into the slow cooker.

6. Add in the lime juice and mix everything well to combine.

7. Season to taste with salt and pepper.

Per serving incomplete

Cal

22g

Carbs

Fat

Protein

Carbs 80%

Fat 6%

Protein 14%