Shredded Mexican Chicken
Prep time: 15 minutes
Total time: 2 hours 40 minutes to 7 hours 40 minutes
20 pounds or less: 4 ounces of chicken + 1 tortilla + 2 cups veggies
20-40 pounds: 6 ounces of chicken + 1 1/2 tortillas + 3 cups veggies
40+ pounds: 6 ounces of chicken + 1 1/2 tortillas + 4 cups veggies
2 pounds boneless, skinless chicken breasts
14.5-ounce can diced tomatoes, drained
4-ounce can mild diced green chilies
1/2 cup Fire-Roasted Salsa
1 tablespoon chili powder
1 1/2 teaspoons sea salt
1 teaspoon liquid smoke
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon ground chipotle chili pepper
1/2 teaspoon freshly ground black pepper
8 Sprouted Grain Tortillas
12 cups of your favorite taco veggies (shredded romaine, diced tomato, sliced radish, green onion, cilantro, fresh or pickled jalapenos, etc.)
Place the chicken breasts in the bottom of a slow cooker. Add the next 13 ingredients (canned tomatoes through black pepper). Cover and cook on high for 2 to 4 hours or on low for 6 to 7 hours, or until chicken is tender enough to shred.
Remove the chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return the shredded chicken to the slow cooker, cover, and cook on low for an additional 20 minutes to absorb some of the liquid/juices.
Serve the shredded chicken on the sprouted grain tortillas with veggies and lime wedges.
If eating these for lunch, make sure to add a piece of fruit with your meal.