808 Paleo Chicken Enchilada Stew

• 4 chicken Breasts
• 2 cups organic chicken broth
• 3 chopped bell peppers
• 1 red onion
• 1 can tomatillo salsa
• 1 can hot red salsa
• 3 fresh garlic cloves
• 1 teaspoon cayenne pepper
• 2 teaspoon sea salt
• 1 teaspoon chili powder
• 1 whole avocado
• 1 lime

1. In a crock pot, place 4 medium sized chicken breasts with about 2 cups of free range organic chicken broth on top. Add in 3 chopped bell peppers of any color that you prefer. Chop up one red onion into large chunks and add in. For seasoning, use one can of tomatillo salsa and one can of hot red salsa. I then spiced more with 2 fresh garlic cloves, 1 teaspoon of cayenne pepper, 1 teaspoon of sea salt, and 1 tablespoon of 100% chili powder.
2. Cover and cook on high for about 2 hours.
3. In a separate bowl, mash up one whole avocado, 1 teaspoon sea salt, 1 clove garlic, 1/2 chopped onion and the juice of half a lime.
4. While the food is still cooking in the crock pot, take two forks and begin to pull the chicken apart into medium bite sized chunks.
5. Take a small bowl and place about 1 cup of the chicken vegetable stew with half of the avocado mixture and eat up!

chicken breasts, chicken broth, bell peppers, red onion, salsa, hot red salsa, garlic, cayenne pepper, salt, chili powder, avocado, lime

Taken from www.epicurious.com/recipes/member/views/808-paleo-chicken-enchilada-stew-52366641 (may not work)