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. 🙂 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. 🙂 (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!
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 1-2″ 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 – 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!