Prep Time: 10 minutes
Baking Time: 3 hours
Makes 8 servings
Description of Fody's Low FODMAP Slow Cooker Pulled Chicken Bowl
We love making Low FODMAP slow cooker chicken recipes like this one with pulled chicken. I have also given you directions for stovetop cooking, in case you don’t have the appliance, so no worries! You will be able to make this Low FODMAP chicken recipe – easily – and it features Fody's green and zesty Salsa Verde!
Once you make the pulled chicken, you can create an easy pulled chicken bowl meal; just be mindful of FODMAP stacking. Here I used black beans, which contain GOS and fructans, and then avocado and green peppers, both of which contain sorbitol. How is your relationship with sorbitol? If you have a sorbitol sensitivity, watch your portions for those ingredients.
Fody's Low FODMAP Slow Cooker Pulled Chicken Bowl Ingredients:
- 2-pounds (910 g) boneless, skinless chicken breast halves, cut into large chunks
- 2 teaspoons Fody Taco Seasoning
- 1 teaspoon Fody Chicken Soup Base
- 1 cup (240 g) Fody Salsa Verde
- ½ cup (120 ml) water
- 12 cups cooked rice, warm, white or brown
- 1 cup (208 g) canned and drained black beans
- 5-ounces (140 g) green pepper strips
- 5-ounces (140 g) sliced or diced avocado
- Chopped scallion greens
Directions for Fody's Low FODMAP Slow Cooker Pulled Chicken Bowl
Slow Cooker Instructions: Place chicken breasts in slow cooker then sprinkle with Fody Taco Seasoning and Fody Chicken Soup Base. Pour salsa verde and water on top. Cover and set slow cooker on High for 3 hours.
Chicken should be cooked through and tender. Shred the cooked chicken and mix all the juices and everything in the pot together. Chicken is ready to use to assemble your bowl or may be refrigerated for up to 4 days in an airtight container. Reheat on stovetop or in microwave before proceeding.
Stovetop Instructions: Place chicken breasts in a large heavy pot such as a Dutch oven. Sprinkle with Fody Taco Seasoning and Fody Chicken Soup Base, then pour salsa and water on top. Stir everything together. Cover, bring to a low simmer and cook for about 3 to 4 hours or until chicken is tender. Chicken is ready to use to assemble your Low FODMAP slow cooker pulled chicken bowl or may be refrigerated for up to 4 days in an airtight container. Heat on stovetop or in microwave before proceeding.
To Assemble Pulled Chicken Bowls: Arrange warm rice in bowl and top with Salsa Verde Chicken. Add the right Low FODMAP amounts for you of black beans, avocado, and green pepper and garnish with scallion greens and cilantro. Serve!
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.fodmapeveryday.com