Ingredients:

  • 3 lbs boneless, skinless chicken breasts or thighs
  • 1 cup low sodium chicken broth
  • 4 oz can diced green chillies (undrained)
  • 2 Tbsp tomato paste (no added sugar)
  • 1 tsp chicken bouillon powder or granulated base
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano (Mexican variety preferred)
  • 1 tsp smoked paprika
  • 2 Tbsp chili powder (Keto-friendly blend)
  • 1 tsp salt (or to taste)
  • 1/4 tsp freshly ground black pepper (or to taste)
  • 4 oz block full fat cream cheese (optional)

Instructions:

  1. Place chicken into the bottom of the slow cooker insert.
  2. In a medium bowl, whisk together the chicken broth, diced green chillies (with liquid), tomato paste, and all the dry seasonings: onion powder, garlic powder, cumin, oregano, paprika, chili powder, salt, pepper, and bouillon.
  3. Pour the entire sauce mixture evenly over the chicken in the slow cooker.
  4. Cover the slow cooker. Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the chicken is easily shredded with a fork.
  5. Carefully remove the chicken pieces from the liquid and place them on a cutting board. Use two forks to shred the meat completely.
  6. Return the shredded chicken to the slow cooker liquid. If using, add the cubed cream cheese now.
  7. Stir everything well until the cream cheese has melted and the sauce is rich and slightly thickened. Taste and adjust salt or spices if necessary.
  8. Serve hot immediately, ideally over cauliflower rice or wrapped in lettuce cups, topped with sour cream and avocado.