Welcome back from the weekend, friends. Are you ready for your week ahead? I can't say that I am after my weekend to-do list sort of went awry but it was a nice weekend anyway. Side note, I'm sitting next to Lorenzo the bunny puppy on the couch as he's "digging" in a blanket to hide his bone again. This is the newest instinct that's come out randomly since we got him and it's been rather amusing to follow him around the house as he carefully attempts to bury his treat somewhere and then ultimately decide to move it somewhere else. Sweet boy.
So, moving on...today I am sharing a recipe that is Paleo and Whole 30 friendly but you have to be careful when purchasing the green salsa. I've made this many moons ago and it couldn't be more simple, tender, juicy, and flavorful.
A lot of store bought salsas add sugar to their salsa, BUT you can find some without it. You just need to look carefully. Of course, you can always make it from scratch but that is just extra added work that I am not willing to do on an average night. This is the salsa we had on hand that I used.
I was excited to try this tortilla recipe my friend, Meagan, sent me from PaleoNewbie.com because I had TWO others I planned to try and have tried TWO additional recipes in the past for coconut flour tortillas and cauliflower tortillas and both fell apart. She swore by this one and I rolled with it, using arrowroot flour instead of the original recipe's suggested tapioca flour because I was simply out of tapioca flour. It worked well for a sturdy tortilla!
For the pulled chicken
- 1 to 1.5 lbs boneless skinless chicken breast
- 16 oz green salsa
- 1 tsp cumin
- 1 tbsp chili powder
- 2 tsp minced garlic
- 1 tsp sea salt
For the tortillas
- 2 eggs, whisked
- 1 cup coconut milk or unsweetened almond milk
- 1 tbsp olive oil
- 3/4 cup arrowroot flour (or tapioca flour)
- 3 tbsp coconut flour
- 1/4 tsp seat salt
For the salsa verde pulled chicken:
Place all the pulled chicken ingredients in your slow cooker. Mix the seasonings and salsa together and spoon it over the chicken. Cover the slow cooker with the lid and cook on low for about 4 to 6 hours until fork tender. I like to place a piece of foil underneath the lid to help trap in the moisture.
When the chicken is cooked through, shred the chicken using two forks.
For the tortillas:
Mix all the dry ingredients together in a bowl. In a separate bowl mix of the wet ingredients together and then add to the dry ingredients stirring thoroughly. I used a hand mixer.
Add a little olive oil or coconut oil to a non-stick pan over medium heat. Add 1/3 cup of the batter to the pan creating a 6-inch tortilla. Cook it for a few minutes on each side until it begins to brown a little bit. When they're done place them on a paper towel to absorb any moisture until you eat them. The batter will make six 6" tortillas.
Serve the salsa verde chicken in the tortilla, or if you're not following Whole 30 or Paleo then you can serve over rice, over a salad, or with tortilla chips.
Have you made any recipes in your slow cooker recently? I love using mine and need to dig out some of my saved recipe ideas to start using it more. I haven't tried an Insta-pot yet. Have you?
Wishing you all a wonderful week ahead. May it be blessed, productive, and full of joy!