Slow Cooked Chipolte Shredded Chicken with Cilantro Lime Slaw
One pan, six meals, one happy camper.
| Prep Time: 30 min | Cook Time: 4-6 hours | Level: Easy | Yield: Serves 6 |
Ingredients
- 3 pounds beef chuck, trimmed and cut into 2-inch pieces (Or 3 lbs of chicken breast)
- 1 large onion, thinly sliced
- 4 cloves garlic, chopped
- 1 to 3 tablespoons chopped canned chipotles in adobo sauce
- 1 teaspoon dried oregano
- 2 bay leaves
- kosher salt
- 4 cups thinly sliced cabbage (about 1⁄3 medium cabbage) A bag of the shredded cabbage for coleslaw saves a bunch of time.
- 4 radishes, halved and thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice, plus lime wedges for serving
- 12 6-inch corn tortillas
- sour cream or plain greek yogurt, pickled jalapeño peppers, and hot sauce, for serving
Directions
In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 teaspoon salt.
Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 3 ½ to 4 hours (this will shorten total cooking time).
New American Kitchen 
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[…] Nutritional Analysis (Per serving) Calories: 179, Protein: 16 grams Fat: 7 grams Saturated Fat: 1 gram Carbohydrates: 14 grams Fiber: 2 grams Sodium: 69 mg. Mouse here for Related LinksSlow Cooked Chipolte Shredded Chicken with Cilantro Lime Slaw […]
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