Ingredients:
3 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 jar salsa
4-5 Boneless skinless chicken breast
1 Large onion sliced (optional)
Directions:
Layer thinly sliced onion on bottom Slow-cooker (optional). Place chicken breasts in single layer on top of onions or on bottom of Slow-cooker if onion is not used. Mix all spices together. Sprinkle and coat chicken breast with spice mixture. Pour half a jar of salsa over the chicken. Cover and turn on low for 4-5 hours depending on cooking instructions. Chicken breasts can become dry so checking during cooking time to see if shredding occurs is recommended. Shred chicken and allow for juices to be absorbed back into chicken before serving. We like to top with homemade yogurt, fresh cilantro, and avocado slices. For a tasty treat serve with gluten free corn chips, or corn tortillas and serve like a tostada. Shredded cheese is optional for non Paleo eaters
Cilantro
Avocado
Cheese
Homemade Yogurt Dip (recipe below)
Yogurt Dip
1/4 cup plain Greek yogurt
1-2 large Tb. fresh lemon juice
1/8 tsp or less salt
1-2tsp. garlic powder
1-2 Tb. finely chopped cilantro
Mix and serve
