Tex Mex Shredded Chicken

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.

 

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This recipe takes just a few minutes longer to prep, but is worth the effort.

 

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The addition of the jalapeno and lime are fantastic and give this dish robust flavor.

 

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Instead of dicing my chicken, I got lazy and cooked them whole, which is another easy option.

 

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When dinner was ready, the BOY made an overflowing Tex Mex sandwich with cheese and sour cream.

 

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I opted for lettuce wraps (although I probably should have bought bigger lettuce leaves).

 

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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.

 

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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.

 

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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

 

Ingredients

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

 

Directions

-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.

12 thoughts on “Tex Mex Shredded Chicken

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