Fody's Slow Cooker Pulled Chicken Bowl

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 can 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.

Versatile Ways to Use Your Slow Cooker Pulled Chicken

One of the most significant benefits of this Low FODMAP shredded chicken recipe is how easily it can be used to make multiple meals throughout the week. This slow cooker shredded chicken works perfectly in a Low FODMAP burrito bowl, tacos served in corn tortillas, quesadillas made with lactose-free cheese, or taco salads layered over mixed greens. It’s also delicious in grain bowls built on quinoa, white rice, or brown rice, all of which are reliable staples in many Low FODMAP chicken recipes. For lighter meals, use the shredded chicken in lettuce wraps or as a filling for stuffed bell peppers.

For families, this recipe is ideal for a customizable “burrito bowl bar.” Place the pulled chicken in the center and let everyone build their own Low FODMAP burrito bowl using preferred toppings and grains. White rice, brown rice, and quinoa are all suitable bases at 1-cup cooked servings, making this setup both flexible and IBS-friendly.

This dish is also excellent for Low FODMAP meal prep. The cooked chicken freezes well for up to 3 months, making it a practical option for anyone relying on shredded chicken for meal prep. Batch-cooking this Low FODMAP crockpot chicken recipe allows you to rotate meals easily, helping prevent flavor fatigue while keeping weeknight cooking simple.

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

• Cilantro

Directions for Fody's Low FODMAP SLow Cooker Pulled Chicken Bowl

SLow Cooker Instructions: Place chicken breasts in the sLow cooker, then sprinkle with Fody Taco Seasoning and Fody Chicken Soup Base. Pour salsa verde and water on top. Cover and set the 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 the 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 the 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 a bowl and top with Salsa Verde Chicken. Add the right Low FODMAP amounts of black beans, avocado, and green pepper, and garnish with scallion greens and cilantro. Serve!

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