Crockpot Pulled Chicken Chimichurri Tacos

Ingredients:

1 cup destemmed, packed parsley and cilantro combined

1 clove garlic

2 Tbsp diced red onion

¼ red bell pepper

1-2 Tbsp jalapeno pepper

½ cup olive oil

2 Tbsp red wine vinegar

1/2 cup bone broth or chicken stock

6 chicken thighs

Directions:

1. Process the cilantro, parsley, garlic, onion, bell pepper, and jalapeno in a food processor. Then add the olive oil and vinegar and pulse.

2. Place 3/4 cup of the chimichurri, chicken thighs, and broth in the crockpot on low for 2-3 hours.

3. Use as filling in your favorite taco or burrito wrap. My family likes Siete almond flour tortillas with fresh cabbage slaw, avocado and shredded Manchego!

Tips:

Ask family members to help destem the cilantro and parsley (since this take the longest) while watching football together or a favorite movie. Cook the night before since it only takes a couple of hours and reheat before serving.