Mexican Chicken Tacos

This is an Anti-Inflammatory Pulled Mexican Chicken recipe that has been adapted from another family favorite recipe of mine. The original recipe had pork and a couple of seasonings that have to be omitted to make this anti-inflammatory, but this still packs in great flavor!
I love Mexican food so much. The flavors are just everything that's good in the world.
Cooking the meat in the slow cooker allows the flavors to really develop in the meat while making the meat nice and tender, also making it easy to shred.
One thing I love about shredding meat is that it makes it go a long way. So this is also a budget friendly meal.
I like to serve this chicken plain, over a nice salad, served on top of a quinoa and black bean bowl, or in a homemade anti-inflammatory tortilla.

4 Chicken Breasts
sea salt, pepper, garlic powder, onion powder
water 1-2 cups
1/2 onion chopped
2 cloves garlic, minced
1/2-1 tsp. crushed red pepper flakes
1/2 bunch cilantro, chopped
Juice of half of lime
1 can diced green chilies


1. Place chicken in crock pot and season heavily with salt, pepper, garlic powder, and onion powder.
2. Add water around chicken. (Don't pour on top or you will lose the seasonings you just put on)
3. Add the chopped onion, garlic, red pepper flakes, cilantro, lime juice, and diced chilies.
4. Let sit in crock pot on high for at least 4 hours or on low for 6-8.
5. About 30-1 hour before you want to eat it pull the chicken and shred the meat and place back in the slow cooker to continue to soak up more flavor from the liquid.

**Randi's Side Notes**
~ I usually like to just eat the meat plain with nothing else in with it, although I have been found to add some lime, extra cilantro, and onion from time to time.
~ Anti-Inflammatory Diet friends, I highly recommend if and when you get tomatoes added in that once the chicken is shredded adding in 1-2 TBSP of tomato powder w into the broth. It adds a whole new dimension of flavor.