Slow Cooker Pulled Chicken Wraps

 So much has happened in these past few weeks which have led to the negligence of my dear FoodSAZm. For starters, I got married! Justin and I were married on June 30th, 2012 in New York City and I can honestly say it was the best day of my life.  

A day later, we left on our 2 week Honeymoon excursion to Moorea and Bora Bora in Tahiti.  Being away from cooking so long made me anxious to get back in the kitchen and get cookin!  Since most of our honeymoon we either ate fish or red meat, I decided on a chicken dish, tex mex style.  I made a slow cooker, pulled chicken wrap with a green and red pepper salsa topped with sour cream! :) Nothing like good old comfort food to usher you back into the real world post-honeymoon vacation....

Slow Cooker Chicken

2 1/4 lbs Chicken Breasts (boneless)

1 medium White Onion

4 Garlic Cloves

1 1/4 tsp Cumin

1/2 tsp Corriander

1/4 tsp Paprika

1 tbsp Chili Powder

Salt & Pepper

1/3 cup Chicken Stock

For the slow cooker:

1 cup Beer (I prefer Wheat Beers)

1/3 cup Chicken Stock

Juice of 1-2 limes

> Dice up your onion and garlic cloves.  Over a medium heat cook with the cumin, paprika,  chili powder and coriander for about 10 minutes.

 > Once cooked, deglaze the pan with the 1/3 cup of Chicken Stock.

 > Meanwhile, salt and pepper your chicken...

 > Cook down the liquid in the onion mixture until it's a thicker consistency.  Once that's done, remove from the heat.

 > In the slow cooker, lay your chicken down and squeeze the lime juice on top.

 > Top that with your onion mixture....

 > Add in your beer and extra Chicken Stock and cover your slow cooker.  Since I got a late start cooking dinner, I cooked the chicken on High for 3 hours....but if you have more time, you can cook it on low for at least 6 hours.

Pepper Salsa
1/2 Red Bell Pepper
1/2 Green Bell Pepper
1 Tomato
1/4 medium Onion
1 tbsp Garlic/Ginger Paste  

 > Chop up your peppers, tomato and onion.

 > In a saute pan, cook peppers, onion, tomato and garlic/ginger paste for at least 10-15 minutes (or until the pepper have the desired texture you prefer).

> For the wraps I used a whole wheat wrap and also low fat sour cream (since I believe everything in life is better with sour cream on it....)

 place settings!

> Once your chicken is done, remove from the slow cooker and shred.

> Take the excess juices from the slow cooker, and drizzle it on top of the chicken to keep it moist and flavorful.

I rolled up the chicken with the salsa and sour cream in the whole wheat wraps just like you would a burrito or sandwich.  This make enough food for four people and is a great summer dish.  It's low cal, and very satisfying! Enjoy :)