Dinner

Shredded Tex-Mex Crock-Pot Chicken is for Dinner.

Shredded Tex-Mex Crock-Pot Chicken takes 10 minutes to prepare.

Shredded Tex-Mex Crock-Pot Chicken takes 180 minutes to cook.

Shredded Tex-Mex Crock-Pot Chicken makes 4 servings.

The ingredients for Shredded Tex-Mex Crock-Pot Chicken are:

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

Here is how you make Shredded Tex-Mex Crock-Pot Chicken:

Directions:Heat the oil in a medium sized saut? pan. Add the onion and saut? for 5 minutes. Add the cumin, chili powder, coriander, paprika and garlic and saut? 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 Cycle 1 ?tacos?, add this chicken to lettuce leaves with tomato, cilantro, red onion, and FF cheese (I like FF cheddar or feta best). Add a dollop of Non-fat yogurt (instead of sour cream) and salsa, too, if you like.Kitchen Tip: To easily juice the lime, heat in the microwave for a few seconds and then 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.Recipe Note: You could also prepare this recipe in a pressure cooker. Cook for about 12 minutes on high pressure.Serving Size: makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user LOSINGITALL51.

The nutritional information for Shredded Tex-Mex Crock-Pot Chicken is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 348.7

• Total Fat: 7.8 g
• Cholesterol: 137.5 mg
• Sodium: 1,134.9 mg
• Total Carbs: 12.6 g
• Dietary Fiber: 3.6 g
• Protein: 56.8 g

The dietary needs meet for Shredded Tex-Mex Crock-Pot Chicken is Low Carb