Thursday, June 14, 2012

Shredded Tex-Mex Crock-Pot Chicken

I love a good crock-pot meal!  I have instituted another meal day!
We do Breakfast Wednesdays and now I am doing Crock-Pot Tuesdays!
It is nice to have my meal almost put together in the morning and then we can play longer in the afternoons!  This will really come in handy when the town pool opens!
This chicken had really great flavor and we loved it in burritos and nachos.
Try this easy dinner on one of these hot summer days coming up!
Shredded Tex-Mex Crock-Pot Chicken

  • 4 chicken breasts (mine were even frozen and it turned out great)
  • 1 1/4 tsp cumin
  • 1 tbsp chili powder
  • 1/2 tsp coriander
  • 1/4 tsp paprika
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/3 cup chicken broth (I just used water!)
  • 1/3 cup (packed) cilantro leaves, chopped (didn't add since someone at my house HATES cilantro)
  • 2 limes, juiced
  • 1 large onion chopped (not finely though)
  • 1 jalapeno, seeded and minced (I just sliced mine)
  • 4 garlic cloves, minced
  • 1 tbsp olive oil
Heat your oil in a medium sized pan.  Add your chopped onion and saute for 5 minutes.  Add your cumin, chili powder, coriander, paprika and garlic.  Saute for another 2 minutes.

Now add your chicken broth or water to deglaze the pan.  Basically you are trying not to leave behind any flavor and getting all those brown bits off the bottom of the pan!  Turn your heat off and set aside!

Sprinkle the chicken with the salt and pepper.  Add to crock pot and then squeeze your lime juice on top.  Add your cilantro, jalapeno, and pour your onion-garlic mixture over top!

Cook on low for 3-5 hours.  Remove when done and shred your chicken.  You can now add your onion mixture to your chicken or I left it out and it still had tons of flavor.

Now it is up to you to eat it up!  Serve as soft tacos with shredded lettuce, avocado, tomato, cheese, sour cream, refried beans, salsa or whatever your heart desires!

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