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Slow-Cooker Shredded Tex-Mex Chicken

in the last month or two, a new tradition has been born in our household: sundays are slow-cooker days. most sundays the tv is tuned to NFL football all day, + i bounce between watching football with my husband, + cooking/baking in the kitchen. slow-cooker meals are perfect because i can prep them early, get everything in the crock-pot, then plug it in out of the way so i still have lots of room in the kitchen to bake, cook, + photograph to my heart’s desire.

this slow-cooker tex-mex chicken was my sunday crock-pot meal a couple weeks ago + holy moly, it was DELICIOUS! it’s amazingly tender, with a wonderful combo of savory spices + bright citrus flavors. i first used it to make corn tortilla soft tacos, served with mexican tomato beans + rice (pictured in the background), which were fabulous. later, we used the leftover chicken, leftover rice/beans, sauteed veggies, cheese + flour tortillas to make burritos, which were even more amazing. so, add another fantastic slow-cooker recipe to your list of ones to try – you’ll love this!

slow-cooker tex-mex chicken

serves 3-4, adapted from good life eats


1 tablespoon olive oil
1 large onion, chopped
1 1/4 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon coriander
1/4 teaspoon paprika
1 jalapeno, seeded + minced
4 garlic cloves, minced
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
the juice of 2 limes
1 tablespoon olive oil


heat the oil in a medium-sized sauté pan. add the onion + sauté for 5 minutes. add the cumin, chili powder, coriander, paprika, jalapeño + garlic + sauté two more minutes. transfer this mixture to the slow-cooker.

sprinkle the chicken pieces with salt + pepper, + add to the pan where you cooked the onion + spices. sear chicken on all sides + transfer to slow-cooker once it’s seared. once all the chicken is seared + in the crock-pot, add in the lime juice + cilantro. stir everything together thoroughly.

cook on low for 3-4 hours, or until cooked through (different crock-pots cook at varying heats) + tender. the chicken pieces will be fall-apart tender at this point – you can either leave them as is, or fully shred, then return to the crock-pot.

serve with corn or flour tortillas, or make into a burrito bowl with rice + beans.