It’s a simple week of meal planning here…
Monday: Slow Cooker Shredded Tex Mex Chicken (recipe below)
Tuesday: Shrimp Stirfry
Wednesday: Chicken Sausage and Veggies
Thursday: Out to Eat
For lunch this week, I have Curried Red Lentil Soup with Kale. Yum!
The best and easiest crockpot recipe that I know is this Two Ingredient Crockpot Chicken. I share it with everyone who is looking to use their crockpot more often. When I found this recipe for Shredded Tex Mex Chicken on Fearless Homemaker, it reminded me of a fancier, more complex version of my favorite.
This recipe takes just a few minutes longer to prep, but is worth the effort.
The addition of the jalapeno and lime are fantastic and give this dish robust flavor.
Instead of dicing my chicken, I got lazy and cooked them whole, which is another easy option.
When dinner was ready, the BOY made an overflowing Tex Mex sandwich with cheese and sour cream.
I opted for lettuce wraps (although I probably should have bought bigger lettuce leaves).
We were both big fans of Mexican flavor (in case you couldn’t tell by all the Fiesta posts this summer) and this dinner got thumbs up all around. We also got a good laugh out of my mini lettuce wraps.
I ate my lettuce wraps with a side of broccoli, not because it actually goes with the meal, but because we had broccoli that needed to be cooked and topped with avocado.
One of my favorite things about this recipe is how versatile it is! I have plenty of leftovers to eat during the week on a salad or wrapped up as a taco. Meal planning this week is weather dependent. We have a big storm blowing in and there is a chance that I will be staying at my parents. Not to worry, I have left the BOY with plenty of healthy options to fend for himself!
Slow Cooker Shredded Tex Mex Chicken
From Fearless Homemaker
1 tablespoon olive oil
1 large onion, chopped
1 1/4 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon coriander
1/4 teaspoon paprika
1 jalapeno, seeded + minced
4 garlic cloves, minced
4 boneless, skinless chicken breasts, cut into 1-2″ pieces
1 1/2 teaspoon salt
1/2 tsp black pepper
1/3 cup (packed) cilantro leaves, chopped (I did not use these)
the juice of 2 limes
-Heat the oil in a medium-sized sauté pan. add the onion, sauté for 5 minutes. Add the cumin, chili powder, coriander, paprika, jalapeño, and garlic. Sauté two more minutes. Transfer this mixture to the slow-cooker sprayed with cooking spray.
-Sprinkle the chicken pieces with salt + pepper. Add it to the pan where you cooked the onion and spices. Sear chicken on all sides. Then transfer to the slow cooker. Add I lime juice and cilantro and stir.
-Cook on low for 3-4 hours or if you have the time cook on high for 6-8 hours until chicken is cooked through. The chicken pieces will be fall-apart tender at this point . You can either leave them as is or shred them with two forks before returning them to the crockpot for another 30-60 minutes.
-Serve as tacos, in a sandwich, with lettuce wraps, or with rice.