- 3 boneless skinless chicken breasts (*I used 1.5 lbs or 2 large chicken breasts to feed my family of 2.5. We had leftovers for lunch the next day. I’d say 2 lbs or 3 medium to large chicken breasts will feed a family of 4 or more.)
- 2 teaspoons cumin
- 1 small jar of salsa (*This is where you can get creative, hot, mild, mango, anything goes! Just make sure to read your labels carefully to ensure there are no non-Paleo approved ingredients. I shopped in the “natural foods” section of our local chain grocery store and had no trouble finding acceptable salsa options.)
- Head of Romaine lettuce
- Guacamole – I prefer homemade! Here’s my super simple guacamole recipe: Mash 2-3 ripe avocados (soft but not too soft), mix in ½ chopped white onion, ½ – 1 seeded jalapeno, 1-2 cloves of minced garlic, ¼ bunch chopped cilantro, the juice of half a lime, salt and pepper to taste. And voila. Delicious guacamole. I love to serve mine cold.
- Get out your cumin, salsa, and chicken breasts.
- Place chicken breasts in the crockpot
- Sprinkle cumin over the chicken and then pour just enough of the remaining salsa to cover the chicken, mix well.
- Cook on high 3-4 hours or low 5-6 hours until chicken can be shredded easily with a fork. (*This is where the newer, fancier crockpots come in handy that have timers that will automatically switch to the warm setting once done cooking. No more burnt food!)
- Shred chicken and serve in Romaine leaves, top with guacamole.
- Category: Dinner, Lunch
- Cuisine: Mexican