Keto Slow Cooker Mexican Shredded Chicken
1.9g
Net Carbs
15.4g
Protein
2.0g
Fat
0.7g
Fiber
93
Calories
Cooking tip: This shredded chicken is a versatile protein that can be used as filling for tacos in low carb tortillas, with cauliflower rice in a burrito bowl, or along with Atkins Nacho Protein Chips as an easy nacho topper.
Ingredients:
- 1/2 teaspoon ground cumin, 036800328228, organic Red Monkey
- 1/2 teaspoon table salt USDA
- 1 teaspoon chili powder, 036800328198, organic Red Monkey
- 1 pound raw chicken breast, skinless, boneless USDA
- 1/4 cup fresh cilantro FNDDS
- 1/2 cup canned original diced tomatoes, with green chilies Ro-Tel
- 1/4 teaspoon smoked paprika
- 1/3 cup tap water FNDDS
- 1 teaspoon lime juice, unsweetened USDA
Directions:
- In a slow cooker, cover the bottom evenly with canned tomatoes.
- In a small bowl or cup, mix together chili powder, salt, cumin, and smoked paprika.
- Place chicken breasts in the slow cooker on top of the tomatoes and sprinkle with about half the seasoning blend. Flip each chicken breast and coat with remaining seasoning. Gently pour the water around the edges of the slow cooker, to cover about 2/3 of the way up the chicken breasts. Cover and cook on high for 3 hours, or on low for 6 hours.
- When cooked, remove the chicken to a serving bowl and shred with two forks. Use a slotted spoon to add tomatoes from the slow cooker to the shredded chicken. Mix chicken with tomatoes and lime juice. Taste and add salt if needed. Garnish with cilantro and serve while warm.
