Jessica Lynn over at The Tale of Two Kitchens posted this recipe a few weeks ago and I've had it in my email, waiting for a good time to make it! Tonight seemed to be the perfect night, I had a hankering for Mexican and it did not disappoint! D even commented about how delicious it was.
Shredded Tex-Mex Crock-Pot Chicken
Please refer to the links above for the recipe as it appears on her blog, I made some changes based on what I had on hand.
1 1/4 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon coriander
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon red pepper flakes
4 garlic cloves, minced
1 tablespoon olive oil
1 large onion, chopped
1 cup vegetable broth
2 bone-in chicken leg quarters
1 1/2 teaspoon salt
1/2 tsp black pepper
1/3 cup (packed) cilantro leaves, chopped
In a small bowl combine seasonings: cumin, chili powder, coriander, garlic powder paprika, red pepper flakes and garlic cloves; set aside. Heat oil in a medium sized sauté pan. Add onion and sauté for 5 minutes. Add seasoning mixture and sauté two more minutes. Deglaze the pan with 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 lime on top; add cilantro and pour onion and seasoning 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 from the crock pot, let cool for a few minutes, shred and return to crock-pot on "warm" setting until ready to serve.
I didn't put my chicken back in the crock pot because we were ready to eat. It was delicious when I spooned some of the onion and broth over it, though.
We piled ours on top of tostadas as Jessica recommends in her original post (even though ours were store-bought because I'm lazy), then we topped it with lettuce, cheese, sour cream and chopped tomatoes, yum!
I highly recommend you make this recipe, and soon!
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