Crock-Pot Cilantro Lime Shredded Chicken

• Gluten free
• Paleo

• Meat

  • 3 lbs Chicken breasts, boneless skinless

• Produce

  • 1/3 cup Cilantro, fresh
  • 1 1/2 tbsp Garlic
  • 1 Lime

• Condiments

  • 1/2 cup Salsa

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 tsp Italian seasoning

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 4 tbsp Olive oil

• Liquids

  • 1/2 cup Water

Found on foodlove.com

Ingredients

• About 3 pounds of boneless, skinless chicken breasts (I usually use frozen)
• ½ cup water
• 2 tablespoons apple cider vinegar
• 4 tablespoon olive oil
• ½ cup salsa
• 1 teaspoon Italian seasoning
• 1 tablespoon chili powder
• 1 ½ tablespoons minced garlic
• 1/3 cup fresh chopped cilantro
• 1 lime, juiced

Directions

• Place chicken breasts in a slow cooker. In a bowl combine water, apple cider vinegar, olive oil, salsa, and Italian seasoning. Pour marinade over chicken. Sprinkle chicken breasts with chili powder and then with garlic. Put the lid on the slow cooker and cook on low for 8 hours. When cooking in complete, gently move the chicken breasts from the slow cooker to a large bowl. Reserve about 1/2 cup of the liquid from the slow cooker and discard the rest. Pour the liquid over the chicken, then shred with two forks. Add the chopped cilantro and lime juice and continue to shred until combined. To freeze chicken, let it cool to room temperature then distribute meal sized portions of chicken into Ziploc bags and freeze for future use.

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