If you live in the South you know that there is a Publix grocery store on practically every corner. I, like many people in the South, LOVE Publix and it is my go-to grocery store. I was actually just telling someone the other day that I refuse to live anywhere that doesn’t have a Publix. Combine that with my hatred of the cold and snow, and it seems like I will always live in the South.
But enough about my love of the South and Publix – we are here to talk food! Today I’m sharing a quick and easy crock pot meal that also happens to be Whole30. I adapted this from a non-Whole30 recipe and I just love it! It it easy to throw together and there are so many options for what to do with the chicken. I’ve probably made this about 3 times in the last month. Have a mentioned I’m a creature of habit?
After a quick trip to Publix on Saturday I was ready to throw this in the crock pot. I knew I was going to be around the house for most of the weekend, so this was a great meal idea. It gave me plenty of options for the weekend and even left me with lunch on Monday.
One of my favorite things about this recipe is all the things you can do with it. I usually serve the chicken over a med of zoodles which keeps it Whole30. You can also serve it over rice (regular or cauliflower), use it as a topping on a baked potato, make tacos with it (which is what I did this time), or even use it to make a tasty omelet. It makes 6 serving, so you can even switch it up. I used it for tacos for two meals, made an omelet, and then used the rest with zoodles for lunches. Its easy AND economical!
Easy Whole30 Crock Pot Mexican Chicken
- 2 pounds chicken breasts
- 1 tablespoon olive oil
- 1/2 cup mild salsa (medium if you like spicy)
- 1 4 oz. can mild diced green chilies
- 1 14.5 oz. can diced tomatoes, drained
- 1 tablespoon chili powder
- 1 1/2 teaspoons salt
- 1 tsp EACH ground cumin, garlic powder, onion powder,
- 1/2 tsp EACH smoked paprika, dry oregano, pepper
Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
Remove chicken to a cutting board and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken to the crock pot and let cook on low for an additional 20 minutes to absorb some of the liquid/juices.
*The original recipe suggested draining the excess liquid from the chicken when it is done. I put my colander on top of a bowl and do it that way. You can use the excess liquid when cooking your rice or just toss it.
And that is it my friends! How simple is that? And because I love you all and want to make this even MORE simple, today I am giving away a $25 Publix gift card! Just enter using the Rafflecopter below for your chance to win. Winner will be picked on Saturday, April 1 (No Joke!)
a Rafflecopter giveaway
And did I mention that Publix is the main sponsor for my upcoming half marathon? Well we would love to see you at the Publix Savannah Women’s 1/2 Marathon and 5k on April 8. Code MOTM will save you $15 on your half marathon or 5K entry. You know you wanna join us!
*Disclosure: I am an ambassador for the Publix Savannah Women’s 1/2 Marathon and 5k. I was provided giftcards by Publix for this blog post and giveaway. As always, all thoughts and opinions are 100% my own.