Tex-Mex Crock Pot Chicken



I’m always looking for a new take on shredded Mexi Chicken. ThisTex-Mex Crock Pot Chicken is a great one. There is a ton of flavor and it’s super moist.  The best part is, you just let it sit and cook in your crock pot and soak up all the yummy flavors.

Recipe from GoodLifeEats

Are a Crock Pot and a Slow Cooker the Same?

A true slow cooker consists of the same three components as a crockpot: glass lid, pot, and heating element.

A crock pot uses a ceramic pot, and a slow cooker has a metal pot.

Slow cookers and crock pots can be used interchangeably.


Is  It Safe To Cook Chicken In A Crock Pot?

Using a crock pot to cook chicken is a safe method of cooking.

Chicken should be thawed before cooking in a crock pot.


What Is Tex-Mex Dishes?

Tex-Mex is a fusion of Mexican and American cuisines.

Tex-Mex originated in Texas as a result of more and more people settling in Texas and experiencing Mexican cuisine.

People in Texas began making Mexican dishes, using ingredients that were readily available in Texas, but not necessarily used in Mexican cuisine.

These ingredients included wheat flour and beef.



Tex-Mex Crock Pot Chicken

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Tex-Mex Crock Pot Chicken

Prep Time10 mins
Cook Time5 hrs 10 mins
Total Time5 hrs 20 mins
Course: Mom's Best 100 Easy Chicken Recipes
Servings: 1 recipe
Calories: 1611kcal
Author: Sweet Basil


Recipe from GoodLifeEats

  • 4 boneless skinless chicken breasts
  • 1 1/4 teaspoon cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon coriander
  • 1/4 teaspoon paprika
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup chicken broth
  • 1/3 cup packed cilantro leaves, chopped
  • 2 limes
  • 1 large onion chopped
  • 1 jalapeno seeded and minced
  • 4 garlic cloves minced
  • 1 tablespoon olive oil


  • Heat the oil in a medium sized sauté pan.
  • Add the onion and sauté for 5 minutes.
  • Add the cumin, chili powder, coriander, 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 crock pot.
  • Squeeze the lime on top, add the cilantro, jalapeno, and pour the onion and garlic 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 breasts from the crock pot, shred and place in a bowl.
  • Scoop out the onions and add to the chicken.
  • Depending on the amount of juices produced, you may want to add some or all of the juice back to the shredded chicken.


Serving: 1g | Calories: 1611kcal | Carbohydrates: 42.9g | Protein: 252.3g | Cholesterol: 796.6mg | Fiber: 11.1g | Sugar: 11.3g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!



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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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