Shredded Tex-Mex Slow Cooked Chicken
Serves 4 of protein
4 x 100g boneless, skinless chicken breasts
1 1/4 teaspoon cumin
1 tablespoon chili powder
½ teaspoon coriander
1/4 teaspoon paprika
1 1/2 teaspoon salt
½ tsp black pepper
1/3 cup chicken stock
1/3 cup (packed) coriander leaves, chopped
1 jalapeno, seeded and minced
4 garlic cloves, minced
Heat a small amount of chicken stock or water. Add the cumin, chili powder, ½ teaspoon, 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 coriander, jalapeno, and pour the garlic and herb 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 cooker, shred and place in a bowl. Depending on the amount of juices produced, you may want to add some or all of the juice back to the shredded chicken.
Kitchen Tip: To easily juice lime, heat in the microwave for a few seconds and then roll / knead it on the countertop before squeezing.