I found the recipe this is based on while
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I adapted this recipe based on the ingredients I had on hand and it turned out wonderful! I used the chicken for salads but I think it would also make great paleo tacos with a lettuce wrap or coconut flour and egg tortilla.
I made this version fairly mild since my children would be eating it with me. If you like a little more spice try adding more chipotle powder or some diced jalapenos.
Slow Cooker Shredded Mexican Chicken
2 lbs chicken breasts
1/2 white onion
4 cloves of garlic
1 tablespoon cumin
2 teaspoons oregano
2 teaspoons coriander
2 teaspoons chipotle powder
1 tablespoon chili powder
2 teaspoons sea salt
1 cup chicken broth
Place chicken in the bottom of a slow cooker. My chicken was still frozen. Dice onions and garlic and add them to the slow cooker. Roll limes on the counter with your palm to release the juices then cut in half and squeeze the juice over chicken. Sprinkle the spices over chicken and then pour the broth over everything. Cook on high for about 4 hours. When the chicken is cooked though, use a fork to shred into pieces. Enjoy!
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