CROCK POT TEX MEX CHICKEN
I love crock pot recipes and this is one I have made over and over. I use the boneless chicken tenders, which are just the right size. Enjoy!
Provided by Sassy in da South
Categories Chicken Breast
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray crock pot with cooking spray.
- Place chicken with seasoning and flour in slow cooker.
- Stir in all remaining ingredients except the shredded cheese; cover with lid.
- Cook on low for 6 to 8 hours.
- Stir well just before serving.
- Top with the shredded cheese and serve over rice.
Nutrition Facts : Calories 338.1, Fat 11.9, SaturatedFat 6.8, Cholesterol 100.5, Sodium 1032.5, Carbohydrate 22.3, Fiber 3.7, Sugar 6.5, Protein 37
SHREDDED TEX-MEX CROCKPOT CHICKEN RECIPE - (4.5/5)
Provided by á-49134
Number Of Ingredients 14
Steps:
- Heat the oil in a medium sized sauté pan. Add the onion and sauté for 5 minutes. Add the cumin, chili powder, coriander, paprika and garlic and sauté two more minutes. Deglaze the pan with the chicken broth making sure to scrape up any browned bits. Turn off and set aside. Sprinkle the chicken with salt and pepper. Add to crock pot. Squeeze the lime on top, add the cilantro, jalapeno, and pour the onion and garlic mixture over top. Cook on low for 3-5 hours, or until cooked through (different crock-pots cook at varying heats) and tender. Remove chicken breasts from the crock pot, shred and place in a bowl. Scoop out the onions and add to the chicken. Depending on the amount of juices produced, you may want to add some or all of the juice back to the shredded chicken. For fast and easy soft tacos, add this chicken to taco sized flour tortillas with shredded lettuce, avocado, tomato, cilantro, red onion, and cheese (I like cheddar, pepper jack, or feta best). Add a dollop of sour cream and salsa, too, if you like. Kitchen Tip: To easily juice the lime, roll it on the counter top a few times like you are kneading it. Then slice in half and squeeze. Or use a hand juicer. My favorite is the Pampered Chef Citrus Press. Recipe Note: You could also prepare this recipe in a pressure cooker. Cook for about 20-30 minutes on high pressure if chicken is thawed, 40-45 minutes if chicken is frozen.
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