An easy pulled chicken recipe with my favorite Fody salsa: Salsa Verde. I admit I try to find an excuse to include Fody’s Salsa Verde in whatever recipes I can. I also like to think up slow cooker recipes that allow little prep and I can walk away and forget about it for a few hours.
This recipe is truly easy – toss chicken ingredients together in the slow cooker and walk away! After a few hours the chicken should pull apart easily. Shred it, toss with whatever juices are left and let it cook a bit longer. While the chicken is finishing make the salsa.
As far as Fodmaps, two corn tortillas are Fodmap safe. One flour tortilla is Fodmap safe per the Monash app. It doesn’t say what size so I would err on the side of a standard size, not the huge ones. I use flour tortillas because I can tolerate them and I like flour tortillas more. Use what you can tolerate.
Monash has retested red, orange and yellow bell peppers and they are no longer categorized as “no traces of Fodmaps.” This was a huge bummer for me as I used colored bell peppers (i.e. not green) in a ton of my meals. As Monash noted, if you’ve experienced no issues then continue consuming bell peppers as you have been. However, I want to limit amounts in my recipes for those who are beginning their Fodmap journey or have discovered they have little tolerance for red, orange and yellow bell peppers.
Low Fodmap Salsa Verde Chicken Tacos with Crunchy Salsa
Ingredients
Chicken
- 2 chicken breasts
- 1 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- 3/4 jar Fody Salsa Verde salsa
- 1 tbsp garlic olive oil
Bell Pepper
- 1/2 red, orange or yellow bell pepper
- 1 tbsp Fody Salsa Verde salsa
- 1/2 tsp oil
- Salt & pepper to taste
Crunchy Salsa
- 1/2 cucumber, finely chopped
- 1 radish, finely chopped
- 2 green onions (green parts only), finely chopped
- 1 lime, zest & juice
- 1/2 tsp garlic olive oil
- Dash salt & pepper
To serve
- Corn or flour tortilla, depending on preference and tolerance
- Fody Salsa Verde salsa for topping, optional
- Cilantro, chopped, optional
- Fresh squeezed lime juice, optional
Instructions
- Place chicken ingredients in slow cooker and cook on low for 4-6 hours or until chicken pulls apart easily.
- Shred chicken in slow cooker and toss with remaining juices in slow cooker. Cook in slow cooker on low heat for 15-30 more minutes.
- Heat oil in pan and cook chopped bell pepper over low heat with salt, pepper and salsa verde until soft.
- Combine crunchy salsa ingredients except for the green onion together, toss to combine and set aside. Green onions will be added right before serving.
- Place shredded chicken and bell pepper in tortillas. Keep in mind less than 1/4 cup of raw bell pepper is low Fodmap so be careful with how much bell pepper you consume.
- Add green onions in crunchy salsa mixture and toss. Top tacos with crunchy salsa.
- Top tacos with a bit of salsa verde, fresh cilantro or fresh lime juice if desired.
This was delicious and very easy! It will go in my dinner rotation and will be great for football parties too! I made this along with the guacamole recipe. Great stuff.