2 quarts chicken broth
1 can (14.5 oz.) diced tomatoes
1 medium white onion, finely diced
1 jalapeno, seeded and finely diced
3 cloves garlic, minced
1 tbsp. chipotle powder or regular chili powder.
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. each salt and pepper
4 boneless, skinless, chicken breasts (2 pounds)
1/2 cup chopped fresh cilantro
1/2 cup fresh lime juice, plus extra lime wedges for serving
3 avocados, halved, pitted, peeled and sliced.
Cozy up with some soup on a cold winter day. Another slow cooker recipe to help make dinner a breeze. Enjoy!
1) In a 6 quart slow cooker, stir together the broth, tomatoes, onion, jalapeno, garlic, chipotle powder, cumin, oregano, salt and pepper. Add the chicken.
2) Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
3) Use tongs to transfer the chicken to a cutting board. Use two forks to shred the chicken. Return the chicken to the cooker and stir in the lime juice and cilantro.
4) Top servings with avocado and lime wedges.
Recipe from Whole30 Slow Cooker book, serves 6