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.