It’s my favourite Monday of the month again, time for Secret Recipe Club! I love getting assigned a blog, browsing through it, picking a new recipe to make, review, and rave about. ๐Ÿ™‚ ย This month, I was assigned to Amy’s Fearless Homemaker’s blog. She has beautiful photography of her food! I can only dream of being able to do that. ๐Ÿ™‚ ย (Doesn’t help that I live so far in northern Canada that it’s already dark when we eat supper. Natural lighting sure adds to beautiful photography!)

When I received her blog as my next assignment, I found it very easy to pick a recipe! It’s a recipe she had just posted: Slow-Cooker Shredded Tex-Mex Chicken! It looked amazing, and something my little family would love. I was right!

I served the shredded chicken with homemade salsa, corn, diced green peppers, and shredded cheese, on homemade tortillas! Delicious!

Slow-Cooker Tex-Mex Pulled Chicken

1 large onion, chopped
4 cloves garlic, minced
1 1/4 teaspoon cumin
1 tablespoon chili powder (I used less as my boys are not overly fond of spicy)
1/2 teaspoon coriander
1/4 teaspoon paprika
4 boneless, skinless chicken breasts, cut into 1-2โ€ณ pieces
1 1/2 teaspoon salt
1/2 tsp black pepper
1/3 cup (packed) cilantro leaves, chopped (I omitted this)
1 1/2 Tbsp lemon juice

Place all ingredients in the slow-cooker. Cook on low for 3-4 hours, until chicken is cooked through and tender. The chicken pieces will be very tender at this point โ€“ you can either leave them as is, or shred them. I used a fork and pressed all the chunks to break them apart, right in the slow-cooker.

Serve with corn or flour tortillas. Can be served with rice, beans, salsa, sour cream, green peppers, corn, cheese, and any other toppings you desire!


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