Winner, winner chicken dinner! This one is definitely a winner. Of course it would have helped if I had remembered everything I needed at the grocery store to complete this meal. (see last post for my explanation of this one) This would have been fabulous if it were tucked into a soft flour tortilla filled with tomatoes, avocados, and other yummy things! Since I forgot....we will be having this simply as shredded chicken with some fixins ;)
Like always I couldn't leave a good recipe alone without adding to it, so I "tweaked" the original a bit. If you would like to view the original recipe go to: http://www.goodlifeeats.com
(It's a great blog that I haven't had a chance to go through thoroughly yet, but it looks like there are some great recipes to try )
1 tablespoon olive oil
1 large onion, chopped
4 garlic cloves, minced
1 1/4 teaspoon cumin
1 tablespoon Hot Mexican chili powder
1/2 teaspoon coriander
1/4 teaspoon paprika
1/4 - 1/2 tsp crushed red pepper (depending on how spicy you like your food)
1/3 cup chicken broth
4 chicken breasts
1 1/2 teaspoon salt
1/2 tsp black pepper
3 limes, juiced
1/3 cup, packed, chopped, cilantro leaves
1 jalapeno, minced (you can take the seeds out if you don't want the extra spice)
Heat the oil in a medium sized pan. Add the onion and garlic and saute for 5 minutes. Add the cumin, chili powder, coriander and paprika and crushed red pepper and cook for two more minutes. Pour in the chicken broth and mix together. Turn off and set aside.
Sprinkle the chicken with salt and pepper. Add to crock pot. Squeeze the juice from the 3limes on top of the chicken and add the cilantro, jalapeno, and the onion and garlic mixture.
Cook on low for high for about 3 hours or until chicken is all the way cooked through and tender enough to shred with two forks. I used two forks to shred my chicken right in the crock pot, but if it's easier you can remove the chicken, shred it and put it back into the crock pot. Serve by itself or with flour tortillas for soft tacos.