Shredded Tex Mex Crock Pot Chicken Recipes

SHREDDED TEX-MEX CROCKPOT CHICKEN RECIPE - (4.5/5)

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.

CROCK POT TEX MEX CHICKEN

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.

SLOW COOKER SHREDDED MEXICAN CHICKEN

Steps:

• Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
• Pat chicken dry with paper towels. Lightly coat with olive oil and season with salt and pepper. Coat all sides of chicken with seasoning mix.
• Pour 1/2 of the salsa in a slow cooker and spread to cover the bottom. Place chicken on top and cover with remaining salsa.
• Cook on Low for 6 to 8 hours or on High for 4 hours, until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.

SLOW-COOKER TEX-MEX CHICKEN

Steps:

• Toss chicken with seasoning mix and flour in slow cooker sprayed with cooking spray. Add peppers, corn and salsa; mix lightly. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
• Stir chicken mixture. Serve over rice topped with cheese and onions.

SLOW-COOKER TEX-MEX CHICKEN

Steps:

• Mix 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 (or on HIGH for 3 to 4 hours).
• Stir just before serving.
• Top with the shredded cheese.
• Serve over rice and garnished with fresh green onions and cilantro.

CROCKPOT MEXICAN SHREDDED CHICKEN RECIPE - (4.3/5)

Steps:

• Place chicken in slow cooker. Add remaining ingredients and stir to combine. Cook on low for 6-8 hours. Shred chicken with forks about 1/2 hour before serving. Serve and enjoy!