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Ingredients
- 1 lb chicken breasts boneless skinless
- 1 bell pepper sliced
- 1 zucchini chopped
- 1/2 red onion diced
- 1 jalapeno minced (optional)
- 1.5 cups tomatoes diced
- 2 cloves garlic minced
- 1-2 tblsp chili powder or to taste
- 2 tblsp ground cumin
- 1 tsp paprika
- 1 cup tomato sauce
- 1 cup chicken or beef stock
- fresh cilantro garnish
- Himalayan sea salt to taste
- fresh ground black pepper to taste
- 1/8 avocado sliced
Ingredients
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Recipe Notes
1. Place the chicken breasts in the bottom of a slow cooker.
2. Top with all the remaining ingredients and season generously with Himalayan sea salt and freshly ground black pepper.
3. Cover and cook on low 6 to 8 hours, or high 4 to 5 hours.
4. Once chicken is cooked through and no longer pink, remove from slow cooker.
5. Shred the chicken with a fork and mix well.
6. Serve topped with fresh cilantro and avocado.
Serving Size = 3 ounces chicken and 2 cups vegetable mixture
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