Low Carb Shredded Chicken Taco Bowl with Shredded Cabbage
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours, 15 minutes
- Yield: 4 1x
Scale
Ingredients
- 2 tbsp avocado oil or light olive oil
- 1 pound boneless, skinless chicken breast
- 3/4 cup homemade enchilada sauce
- ½ small onion chopped
- 1 (4 oz) can diced green chiles
- salt and black pepper to taste
For the base:
- 4 cups shredded cabbage
For the topping (optional)
- tomato salsa
- sliced avocado
- shredded Cheddar cheese
- sliced red chili
Instructions
- Season the chicken with salt and black pepper.
- Add the chicken, enchilada sauce, chopped onion, diced green chilies to a slow cooker.
- Cover with a lid and cook on LOW for 6 hours.
- Shred the chicken with two forks and stir to combine.
- Divide the shredded cabbage between serving bowls.
- Top with shredded chicken and your favorite toppings (tomato salsa, sliced avocado, Cheddar cheese etc) and serve.
Nutrition
Find it online: https://ketopots.com/keto-taco-bowl