SEP
21

Crock Pot Mexican Chicken

Crock-Pot, Main Dish, Mexican, Poultry | 82 comments

Shredded Mexican or Tex-Mex Chicken is so easy to cook in a crock-pot (slow cooker) or pressure cooker. It’s a great basic recipe to have on hand in your freezer for use in burrito, Quesadillas, Soft Tacos, Chicken Enchiladas, Chicken Tortilla Soup, or Chimichangas. Really, you can put this chicken in anything you want to give a Mexican or Tex-Mex flair to.

crock pot mexican chicken

I much prefer cooking this type of chicken in the crock-pot than the oven because I don’t have to coordinate my schedule with the oven’s time-line. I usually get it started early in the day so it’s ready before I actually need it. That way there’s no last minute anything. Another great thing about slow cookers or pressure cookers is that the chicken becomes so tender it practically shreds itself.

crockpot mexican chicken

Recipes like this really save the day when I’m feeling like I need an extra 8 hours in my day to get everything done. It just takes a little organization up front to get things cooking in time. This recipe is easily doubled, or even tripled if you have a larger crock pot. The chicken can be frozen in portions for later use (stored frozen for up to 2 months).

On days that are a little busier, I will make Mexican Shredded Chicken in the pressure cooker instead of the crock pot. Add all the ingredients just as described, I’ve even added frozen chicken when I don’t have time to thaw it, and bring it to a boil.

After the mixture comes to a boil, put the lid on and cook at high pressure for about 30 minutes, more along the lines of 45 if the chicken is frozen. After the cooking time is up, turn the heat off and let sit until the pressure has released before opening the cooker.

Pin It

Shredded Tex-Mex Crock-Pot Chicken

Print Save Recipe

Ingredients:

4 boneless, skinless chicken breasts
1 1/4 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon coriander
1/4 teaspoon paprika
1 1/2 teaspoon salt
1/2 tsp 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

Directions:

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.

SEP
20

Rustic Rosemary Garlic Bread

Breads, Healthy Eating, Yeast Breads | 62 comments

Rustic Garlic Rosemary Bread

I had sandwiches on the menu for dinner last week (Friday), but I never specified what kind we were making, but that was just because I didn’t know yet. What I ended up making was an open face vegetable sandwich on this delicious Rustic Rosemary Garlic Bread. I’ll share the sandwich recipe with you later, [...]

SEP
18

Bookmarks from this Week

Weekend Links | 6 comments

peach frozen yogurt

Over at Skimbaco Lifestyle I shared a recipe for Peach Frozen Yogurt and a fun idea for a family night activity. Create your own recipe cards with this Recipe Card Maker on Skip To My Lou. How cute! Aimee has really inspired me with all of her canning posts on Simple Bites. Now that I’ve [...]

SEP
17

Top 5 Black Bean Recipes

Beans and Legumes | 16 comments

chicken, spinach, and black bean enchiladas

I love black beans.  I’m not ashamed to admit that I have half a shelf in my pantry devoted to them. And so today, I thought I’d share with you some of my favorite black bean dishes from the recipe index and a funny little story about beans. I have been hoping and hoping that [...]

SEP
15

Pumpkin Cinnamon Rolls

Breads, Breakfast and Brunch, Yeast Breads | 96 comments

Pumpkin Cinnamon Rolls

It’s fall now, I’m all about the pumpkin recipes, and these Pumpkin Cinnamon Rolls are absolutely sinful. Forget just eating one. Say goodbye to your diet and hello to indulgence. This is my new favorite breakfast treat. And I can’t wait to make these delicious Pumpkin Cinnamon Rolls again, but I knew I better share [...]

SEP
13

Lemon Ice Cream

Dessert, Frozen Desserts, Summer Recipes | 20 comments

homemade lemon ice cream

Please forgive me for sharing this recipe for Lemon Ice Cream. I know lots of you are trying to be good. To eat healthy. To ignore the cravings for sweets. How do I know that? Because that is exactly what I am doing too. And I know you and I have a lot in common. [...]