Crock-Pot Jamaican Pulled Chicken Lettuce Wraps Recipe
Ingredients
- 2 lbs. boneless and skinless chicken breasts
- 1 cup diced tomatoes, fresh or canned organic, with juice
- 1/2 cup broth, bone broth, chicken broth, or veggie broth
- 1 bell pepper, diced
- 1 small red onion, diced
- 3 fresh garlic cloves, minced
- 1 chili pepper, minced, seeds removed
- 1/2 cup fresh cilantro or parsley leaves, chopped
- 1 Tbsp cumin
- 1. 5 Tbsps jerk seasoning
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 ripe mango, sliced
- 1 ripe avocado, sliced
- Head of butter lettuce or lettuce leaves of choice
Instructions
Crockpot Instructions:
- In a crockpot fitted with lid, arrange the ingredients as follows: chicken breasts, peppers, onion, garlic, cilantro, chili and diced tomatoes. Pour the broth and season
- with salt and pepper to your taste. Mix to combine, then place the lid on.
- Set crockpot to low and let cook about 6 hours (or high for 3-4 hours)
- When the chicken is done, shred with two forks and mix into the sauce.
Oven Instructions:
- Preheat the oven to 350 f.
- In a deep skillet fitted with tight lid, arrange the ingredients as follows: chicken breasts, peppers, onion, garlic, cilantro, chili and diced tomatoes.
- Pour the broth and season with salt and pepper to your taste.
- Mix to combine, then place the lid on.
- Bake in the preheated oven for about 40-45 minutes until chicken is cooked through.
- When the chicken is done, shred with two forks and mix into the sauce.
- Assemble lettuce wraps, top with mango and avocado slices and serve.
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