Slow Cooker Tex Mex Chicken Recipe

Shredded Slow Cooker Tex Mex 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 teaspoon black pepper
• 1/3 cup chicken broth
• 1/3 cup (packed) cilantro leaves, chopped
• 2 limes
• 1 large onion, chopped
• 1 jalapeño, seeded and minced
• 4 garlic cloves, minced
• 1 tablespoon olive oil

Line your slow cooker insert with a Reynolds® Slow Cooker Liner. Set aside.

Heat the oil in a medium sized sauté pan. Add the onion and sauté for five 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 slow cooker. Squeeze the lime on top, add the cilantro, jalapeño, and pour the onion and garlic mixture over top.
Cook on low for 3-5 hours, or until cooked through (different slow cookers cook at varying heats) and tender.
Remove chicken breasts from the slow cooker, 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 soft tacos, add this chicken to taco-sized flour tortillas with shredded lettuce, avocado, tomato, cilantro, red onion, and cheese (I like cheddar, pepper jack or feta best). Add a dollop of sour cream and salsa, too, if you like.
And for easy clean up let the cooker completely cool, remove (and save) any leftovers and then simply toss the liner in the trash.
Tip: To easily juice the lime, roll it on the counter top a few times like you are kneading it. Then slice in half and squeeze.