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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.