Ingredients:

• 1 lb of chicken
• salt and pepper to taste
• 3 Tbs Sriracha
• juice of 1 lime
• 1/4 diced red onion
• 2 large jalapenos
• 6-8 slices of crispy bacon crumbled up
• 3-4 stalks of celery diced up
• 2-3 Tbs avocado oil mayo (may add more if you want)

What to do:

• Season the chicken with salt and pepper
• In a small bowl mix together the sriracha and lime juice and stir well
• Pour over the chicken and marinade for at least 30 minutes
• Cook the chicken in a slow cooker for 3 hours on high, 5-6 hours on low until easily shredded
• While chicken is cooking, cook the bacon until it’s crispy and crumble up
• Roast the jalapenos over an open flame on your oven (or you could use a sauce pan if you want)
• Remove the jalapenos from the burner and let cool – then rinse off the burnt skin and dice up into small pieces
• Dice the onion and celery into small pieces
• Once the chicken is cooked shred it up and mix together all the ingredients well until it tastes like you want