Mexican

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

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

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

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

Chicken Breast, no skin, 2 breast, bone and skin removed (remove)
*1/2 tsp. Cumin Powder, 2 serving (remove)
*Chili Powder, 3 tsp (remove)
*1/8th tsp Paprika, 2 serving (remove)
*Vegetable Stock - Wolfgang Puck Hearty Stock, .25 cup (remove)
*Lime Juice, juice of 1 lime, 2 tbsp (remove)
Garlic, 2 clove (remove)
Onions, raw, .5 medium (2-1/2" dia) (remove)
Olive Oil, 1 tbsp (remove)

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

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. Number of Servings: 4Recipe submitted by SparkPeople user AEVAL722.

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

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 178.2

• Total Fat: 4.9 g
• Cholesterol: 68.5 mg
• Sodium: 209.2 mg
• Total Carbs: 1.7 g
• Dietary Fiber: 0.3 g
• Protein: 27.6 g

Shredded Tex-Mex Crock-Pot Chicken is Mexican cuisine.