Pulled Chicken Street Tacos
8
4
hoursSimple yet so very delicious, we love this recipe’s versatility when it comes to spice blends. We developed this recipe and our new spice blend Low FODMAP Tex Mex Taco Blend for our friends with belly issues who are exploring the Low FODMAP protocol.
Alliums – onion, garlic, shallot – are to be avoided when following the Low FODMAP way of eating. Our Low FODMAP Tex Mex Taco Blend is blended with zero onion or garlic but still boasts super rich layers of flavor. Ready for more good news? The alliums in our Garlic Extra Virgin Olive Oil and Shallot Extra Virgin Olive Oil are on the low FODMAP list! Grab and bottle and get to drizzling, and make these tacos! Load these street tacos up with low FODMAP radishes and cilantro, and now you’re ready to enjoy Taco Tuesday!
Ingredients
8 boneless skinless chicken thighs
1 28-oz can crushed tomatoes
2 tsp salt
Cilantro and sliced radishes for serving
Instructions
- Place the chicken in the bowl of a slow cooker. Season on all sides with Low FODMAP Tex Mex Taco Seasoning and salt. Drizzle with Garlic Extra Virgin Olive Oil. Mix well and add in the tomatoes. Cook on high for 4 hours.
- When the cook time is up, use forks to pull the chicken. Serve with corn tortillas, cilantro and radishes.
