Seriously, this is like the shredded chicken you get when you go out for Mexican food…but without the greasy sides and belly ache that usually follows!
•1 jar of organic diced tomato,
•2 whole organic, local, pastured Mary's chicken breasts,
•half a diced yellow onion,
•2 small, diced Yukon potatoes,
•some local, organic, cold-pressed EVOO,
•pink Himalayan sea salt,
•organic, low-sodium veggie broth (check your labels! So often broth has SUGAR added...I know, wth).
I left it on low overnight, and then added a jar of organic, Whole Foods mushroom marinara sauce (a favorite, again, because no sugar) this morning. The chicken fell apart perfectly into shreds, and I left it on warm for another couple hours.
It. Smelled. Soooooo. GOOD!!
Served it over zucchini noodles with baby spinach and some avo. 🍝🍄🍃🥒🥑