What are you making for dinner this week? Our oven just kicked the bucket so I dusted off the ol’ slow cooker for this meal. I know the slow cooker is so 2009 and everyone is on the Instant Pot bandwagon, but sometimes it’s nice to embrace that slow food. The idea of coming home to your house wafting with delicious and warming aromas because your dinner has been simmering all day is so comforting and feels like a big hug when you walk in the door. AND, since I am oven-less and cold food in the winter is not fun at all (we are total hippies and don’t have a microwave) the slow cooker seemed like a great idea to make warm food. So please, SEND ME ALL OF YOUR FAVOURITE SLOW COOK RECIPES.
Pulled meat is so effortless to do in a slow cooker and this recipe is no exception. You could easily have this over just plain steamed vegetables or pasta but I like adding it to tacos. My favourite way to have tacos is not actually with a grain shell but with a green or lettuce- think swiss chard, collard greens or even the outer cabbage leaves that make a great “hard taco shell”. It is so much more colourful albeit, a bit tricky to eat, but totally worth it. Your leaves don’t have to be perfect either. Mine weren’t and I just added little pieces to fill in the holes so that I could wrap everything up like a burrito. A toothpick can be used to help them stay together if needed.
And because it is Thursday, I have a list of my currents to help you get through the weekend:
Currently crushing on this pearl butter and totally want to try it!
Checking out these countertop ovens as a possible replacement for ours. Does anybody use these? Any luck?
I’m thinking of only following cute dogs on my instagram. Wouldn’t that be the best feed ever?
I am counting down the days until my whole30 is over and I can make these.
A read on why creativity is so important in leaders , especially when machines and automation is starting to take over.
Tried the recipe? loved it? Rate it and tag #sweetlizzy on Instagram!
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Slow cooker chicken veggie wraps
Easy pulled chicken that makes a great topping for pasta, vegetables or in tacos like I did here. Slow cooker for the win!
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 5 minutes
- Category: Main course
- Method: Slow Cooker
- Cuisine: Paleo, Whole30
1.5 lbs chicken breast(boneless, skinless)
1 28oz can diced fire roasted tomatoes(I used this one)
2 tbsp balsamic vinegar
1 tbsp coconut aminos (I used this one)
1 tsp garlic powder
1 tsp onion powder
2 tsp paprika
1/2 tsp mustard powder (I think that plain mustard would work well too)
1/2 tsp salt or to taste
1/2 tsp cayenne or to taste
For The Wraps
Some sort of base- collard greens, chard, cabbage.. whatever will hold like a burrito or taco
Chopped red peppers
Any other toppings: mango, avocado, parsley, sprouts, basil, lettuce, hummus, babaganoush.
Add all of the ingredients for the chicken in your slow cooker. Stir to make sure the chicken is covered with some sauce. Turn on low for about 3 hours- until the chicken reaches an internal temperature of 165° F. Pull the chicken apart with two forks until you get the desired size. Let it sit in the juices for another 5 minutes.
For the Wraps
To use a chard leaf or collard, cut most of the tough stem away and cover any holes with bits of excess leaf. Add all of your toppings, fold the sides in and roll like a burrito.
For a cabbage leaf, assemble like a hard taco. Add the cilantro on top at the end.
Tamari could also work as a sub for coconut aminos.
For the tacos you can use any vegetables and toppings that you would like. Go wild!