Shredded Tex-Mex Crock Pot Chicken

A truly delicious dish!

4 boneless, skinless chicken breasts
1 1/2 tsp. cumin
1 Tbsp. chili powder
1/2 tsp. coriander
1/4 tsp. paprika
1 1/2 tsp. salt
1/2 tsp. pepper
1/3 c. chicken broth
1/3 c. packed cilantro leaves, chopped
2 limes
1 onion, chopped
1 large jalapeno, seeded and minced
4 garlic cloves, minced
1 Tbsp. olive oil

Heat oil in a medium sized saute pan.  Add the onion and saute for 5 minutes.  Add the cumin, chili powder, coriander, paprika, and garlic and saute for 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 crock pot.  Squeeze the lime on top, add the cilantro, jalapeno and pour the onion and garlic mixture over the top.  Cook on low for 3-5 hours or until cooked through and tender.  Shred the chicken breasts.

Serve with tortillas, cheese, lettuce, onion, sour cream, tomato, avocado, etc.

Can freeze the prepared meat for future use.