Shredded Tex-Mex Crock-Pot Chicken
- 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 MCT oil
**(Heat the oil in a medium sized sauté pan), heat a couple of tbsp of chicken broth or water. 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.
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.
Don’t forget to weigh your chicken raw to calculate the number of servings you will have when done: i.e. 1000 g of chicken would be 10 servings. Weigh the finished product and divide by the number of servings to get your portion weight.
You could also prepare this recipe in a pressure cooker. Cook for about 12 minutes on high pressure.