Cilantro Lime Crockpot Shredded Chicken

Cilantro Lime Crockpot Shredded Chicken

Ingredients

1. 1/2 c chicken broth

2. 1/4 c olive oil

3. 1/4 c lime juice

4. 4 cloves garlic, peeled and smashed

5. 1 jalapeno, seeded and chopped; see notes

6. 1 tsp sea salt

7. 2 tsp cumin

8. 1 tsp paprika

9. 1 tsp cracked black pepper

10. 2 lb boneless skinless chicken breasts

11. 1/2 c chopped cilantro

Instructions

1. Place the chicken broth, olive oil, lime juice, garlic, jalapeno, salt, cumin, paprika, and pepper into a food processor. Blend until the garlic and jalapeno are pulverized and the sauce is well incorporated.

2. Lay the chicken in a single layer in the crockpot. Pour the sauce over the chicken.

3. Cover and cook on low for 8 hours for best results (or high for 4 hours).

4. Using two forks, shred the chicken. Add the cilantro to the chicken, and toss again. Serve immediately (see post notes for serving suggestions). Leftovers keep in a tightly sealed container in the fridge for a week, or in the freezer for up to 2 months.

Serve with avocados and low carb tortillas