Thursday, May 10, 2012

Thursday Yummies - Tex-Mex Crockpot Chicken

I stumbled across this recipe for Shredded Tex-Mex Crockpot Chicken a few months ago over on Boy am I glad I did. This super simple recipe is absolutely delicious. It's perfect for tacos, enchiladas, tostadas or just eating straight out of the crock pot. You must make this! It's as good or better than a restaurant.


4 chicken breasts (I used split breasts because they shred wonderfully)
1 1/4 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon coriander
1/4 teaspoon paprika (I used smoked because I had it on hand, so good!)
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup chicken broth
1/3 cup (packed) cilantro leaves, chopped
2 limes
1 large onion, chopped
1 jalapeno, seeded and minced
4 garlic cloves, minced
1 tablespoon olive oil


1) Heat the olive oil in a medium-sized saute pan. Add the onion and saute for 5 minutes. Add the cumin, chili powder, coriander, paprika and garlic and saute an additional 2 minutes.
2) Deglaze the pan with the chicken broth, making sure to scrape up any brown bits. Turn the burner off and set the pan aside.
3) Sprinkle the chicken with salt and pepper. Add to crock pot. Squeeze the lime on top, add the cilantro and jalapeno. Pour the onion/garlic mixture over the top.
4) Cook on low for 3-5 hours or until cooked through and easily shredded with a fork. Remove the chicken from the crock pot and let it cool until you can shred it.
5) Add the contents of the crock pot to the chicken. You may need to add all or some of the liquid to get the chicken the way you like it.

I double the recipe so I can freeze half of it. Saves even more time!

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