OhYaGood

Whole Food Lover + Recipe Hacker

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Mexi Shredded Chicken

August 31, 2017 by ohyagood Leave a Comment

You may have noticed a trend on my blog. Lots of Mexican food. It’s my favorite cuisine and pretty easy to figure out the best flavors for recipe developing. Plus, when it’s warm out, the light flavors taste so good with all the fresh produce. It IS still summer!

I came up with this super recipe after numerous attempts at a red salsa version that I wasn’t super excited about. I realized with chicken, I prefer the lime and jalepeno flavors, hence the salsa verde. Big plus, it goes great with my corn recipe!

Verde Shredded Chicken
 
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Prep time
10 mins
Cook time
6 mins
Total time
16 mins
 
Author: ohyagood
Recipe type: Entree
Cuisine: Mexican
Serves: 6
Ingredients
  • 3 lbs of chicken (a mix of white and dark is ideal)
  • 1 jar of Trader Joes Salsa Verde (or any green salsa would do)
  • 2 teaspoons diced shallots
  • 1 teaspoon smoked paprika
  • 1 cup broth, I used vegetable
  • (optional) 1 small serrano or jalapeno pepper, finely diced
Instructions
  1. Place all ingredients into a slow cooker or Instant Pot. Cook for 6 hours for the slow cooker. Set Instant Pot to 20 minutes and let it naturally release.
  2. Once chicken is cooked thoroughly, shred with a fork and spread out the meat onto a cookies sheet.
  3. Pour half the leftover juices on to the chicken and broil at 500° for about 10-15 or until the chicken juices cook down and it gets a little crispy
3.5.3226

 

Filed Under: Blog, Dairy Free, Gluten Free, Main Dishes, Paleo, Whole30 Tagged With: chicken, dairy free, gluten free, grain free, instant pot, leftovers, paleo, slow cooker, summer fare

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about me

Hey, I'm Jodi- I love to create new recipes and take classic recipes and hack them into good, gut healing ones using whole, simple foods. Thanks for visiting.

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