Shredded Chicken with Hatch Peppers (Slow Cooker)
Prep Time
15 minutes
Prep Notes
Ever heard of hatch peppers? Well, they're new to me too! Found these in the local market and am using them in one of my favorite recipes, Shredded Chicken. I use this recipe to top tacos, salads, or on top of small crackers with Paleo Cream Cheese and Avocado as an appetizer! Hope you enjoy it too!
Like videos? Find this recipe on my YouTube Channel with this link: https://youtu.be/GC1TFbzxnrM
Cooking Time
4 hours in slow cooker, 15 minutes in pressure cooker
Yields
4-6 servings
Ingredients
2 pounds boneless skinless chicken breasts or boneless chicken thighs
2 roasted hatch peppers, seeds removed (See note)
1 large onion, cut into 1/4 inch slices
Optional: 2 tomatillos, diced
1/2 Tbsp white wine vinegar or apple cider vinegar
1 lime, juiced
1 1/2 Tbsp chili powder
1 tsp onion powder
1 tsp garlic powder
1/2 Tbsp paprika
1/2 Tbsp cumin
1/2 Tbsp oregano
1 tsp sea salt
Optional for more heat: 1/4 tsp red pepper flakes
1/2 cup chicken broth or bone broth
Directions
Slow cooker method: In a 4-6 quart slow cooker, add chicken breasts, diced tomatoes, hatch peppers, onion, white wine vinegar, lime juice, and seasonings. Stir well until combined.
Pressure cooker method: Add ingredients as for slow cooker. Set cooker to cook on high pressure for 15 minutes. Let release naturally.
Serve chicken warm on taco or burrito tortillas, or over cauli-rice. Add avocado, salsa, cheese, cashew sour cream, or any other condiment you would normally serve with tacos!
Notes
To roast peppers:
On stove. Place pepper directly over a low flame, turning every few minutes. Most of the pepper should be blackened. Place pepper(s) in a paper bag and let sit for at least 15 minutes. The steam from the hot pepper will help loosen the skin from the flesh. When cooled, remove pepper from bag. The skin should slip easily off of the pepper. Discard skin, remove seeds from pepper and roughly chop for recipe.
On grill: Place peppers directly on a medium heat grill, turning as necessary, until completely charred. Proceed as for stove preparation.
