Spicy Green Chili Pulled Chicken

I made this pulled chicken last Whole30 and was a huge fan.  It was simple, and tasty, and was a super filling meal with tons of leftovers (read: lunch the next day was taken care of).  My hubby loved it, too, but felt that it wasn't spicy enough.  So when making it this time, I went with a spicier green chili salsa.  Honestly, it was a bit too spicy for me, but I served it with some avocado, and the creaminess of the avocado cut the spice nicely.

The original recipe was for a slow cooker, but seeing as we don't have one, I actually made mine in a Dutch oven in the oven.  I cooked it for 1.5 hours, flipping the chicken halfway through.  And then just let it cool a little so you can shred it with your hands (or you could use a fork, but where's the fun in that?)!  It's that easy.  Seriously, super easy.

I serve mine as the original recipe does, over cauliflower rice with some cilantro, avocado, lime, and radishes.  But I think they'd make amazing Whole30 pulled chicken "tacos" -- either wrapped with lettuce leaves or thinly sliced jicama -- or stuffed inside a baked sweet potato!

Pulled Green Chili Chicken
Modified, ever so slightly, from The Real Food Dieticians

Ingredients:

1 pound boneless, skinless chicken thighs
1 pound boneless, skinless chicken breasts
1 12 oz jar Salsa Verde (such as Trader Joe's) -- or for a spicier kick, Trader Joe's Hatch Valley Salsa
1 4 ounce can fire roasted green chiles
1/2 tsp ground cumin (I leave this out)
1/2 tsp ground oregano
Salt and Pepper to taste

Cauliflower rice (see my favorite prep here) or lettuce leaves for serving
Fresh cilantro, avocado, lime wedges, salsa radish slices for garnish

Directions:

Place chicken in slow cooker, or if you don't have, into a Dutch Oven.
In a small bowl, combine the salsa, green chiles, cumin, and oregano.
Pour the mixture over the chicken.

If using a slow cooker, place lid on slow cooker and cook on low heat for 4-6 hours.
Remove lid and allow chicken to cool slightly before shredding it with 2 forks directly in the slow cooker.
Transfer to serving dish.

If cooking in the oven, cover the Dutch Oven with foil.
Place in an oven that has been preheated to 300F.
Cook for 60-70 minutes, flipping the chicken halfway through.  Make sure you check to make sure the chicken is cooked through before removing from the oven.  Larger/thicker pieces will have to cook longer, and I've had to cook mine for as long as 85 minutes.
Remove from oven and allow to cool slightly before shredding it.
Transfer to serving dish.

Season with salt and pepper to taste.
Top with fresh cilantro, avocado cubes, and serve with lime wedges.

Serve with cauliflower rice or in lettuce taco "shells."