Easy pulled chicken that makes a great topping for pasta, vegetables or in tacos like I did here. Slow cooker for the win!
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!