Slow-Cooker Spicy Chicken

Kalyn's Kitchen has been a mainstay of my low GI cooking and, good news, a lot of her recipes are pretty primal-friendly too! Her spicy shredded chicken provided a great base ingredient (with a few flavour tweaks to suit my household and the ingredients available in the UK) for my first consciously primal evening meal. The chicken is really versatile; in addition to making great lettuce wraps, it is superb in spicy Mexican chicken and cauliflower rice.

Inspired by  Kalyn's Kitchen recipe for spicy shredded chicken.

Slow Cooker Spicy Shredded Chicken

Makes 8 portions
 

Ingredients

4 boneless skinless chicken breasts
1 cup mild or medium tomato salsa (homemade is best)
1 tsp onion powder
4 large green mild chiles, roasted, peeled and diced
1 tbsp Cholula hot sauce (or more to taste)
1 tbsp freshly-squeezed lime juice (or more to taste)

Method

Cut the chicken breasts in half lengthwise and lay the pieces in the bottom of a small/medium slow cooker (I used a 1.5L cooker but you could go up to 3.5L). 

Combine the remaining ingredients in a small bowl and pour over the chicken. Cook on the low setting for 5 hours - the chicken should be falling-apart tender.

Remove the chicken pieces from the cooker and place on a plate to cool slightly. Either turn the cooker up to high to thicken the sauce or place the sauce into a saucepan and simmer on the stovetop.

While the sauce is thickening, shred the chicken with two forks (or your fingers if it's not too hot). Combine the shredded meat with the sauce, add salt to taste and, if using right away, reheat gently in the slow cooker.

The chicken freezes well so it's worth making a double batch and squirreling some away for later.

Estimated nutritional information (per portion): 110 calories, 4g carb, 1g fiber, 20g protein, 1g fat