Slow cooker shredded chicken Tex-Mex

WHEN IT’S HOT, HOT, HOT outside, the last thing I want is to be inside cooking dinner beside an even hotter stove. Enter the slow cooker. I used to hate this thing, mostly because I could never find a recipe that worked, i.e. tasted good. At all. But this chicken recipe turned out to be a winner. At least I thought so…

The kids didn’t really dig it though that’s often the case on a hot summer night. There’s also the matter of lunch. Estelle’s preschool teacher here in Rome continues to explain every afternoon how our piccola principessa has eaten another double dose of the already elaborate 3-course meal they’re served at school. Oggi, due primi, due secondi e due contorni. Mama mia!  This is particularly amusing because Estelle is so petite. I’m guessing that we’re in the midst of a growth spurt.

But I’ll try it again, and might even wrap the whole thing in a flour tortilla like a burrito.  For now, here’s how I did this version which I thought was delicious.

P.S. Need more ideas for good family food done easily? Enter to win 1 of 3 copies of “100 Days of Real Food”, the gorgeous book by Lisa Leake, right now!

SLOW COOKER SHREDDED CHICKEN TEX-MEX

I almost always shred onions so that the kids don’t pick them out but the dish still gets all the flavor.

ingredients

  • 1 whole chicken breast, skinless (about 2 pounds)
  • 1 medium onion, shredded
  • 2 cloves garlic, finely minced
  • 1 can or 1 1/2 cups diced tomatoes
  • 2 tablespoons cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can white beans
  • 1 cup frozen corn or canned sweet corn

instructions

Into a slow cooker, add the shredded onion, garlic, tomatoes, cumin, salt and pepper. Stir gingerly (so you don’t bang up your slow cooker). Slide the mixture over and add the chicken; use a ladle or big spoon to completely cover the chicken breast with sauce. Cook on high for 4-6 hours.

Turn slow cooker to warm. Remove chicken and let cool enough to work with. Shred the chicken and put back into the slow cooker. Add white beans and corn. Mix and serve with guacamole, sour cream, tortilla chips or simply plain.

Comments

  1. Amy says

    Doug’s comments after eating: Is there more? When can we have it again? Next time, I’ll double it and freeze some!

  2. Melody Daley says

    Hi! Hopefully I can be entered in your contest by letting you know that I made your shredded chicken tex mex and the whole family loved it, nice n easy to prepare. I’ve also liked you on Facebook and enjoy getting the updates. Thank you!

  3. Patty says

    This dish is awesome! My kids love it! I mixed the leftovers into kraft deluxe shells a couple nights later and it was also a hit! Thanks for the recipe!

    • charityc says

      Patty, I’m so happy to hear that! And what a great idea to mix it in with pasta for a second meal. I LOVE mixing and matching leftovers to create something fresh, with half the work. I’ll try that myself!

  4. Sara says

    I made this and added a little Frank’s buffalo sauce. We use that often and kids are used to it. My kids are 10 and 15 and they thought it was one of the best recipies ever!

    • charityc says

      Great idea to use the buffalo sauce! I call those kinds of things gateway flavors, little bridges that you can use to encourage kids to try something new, using already trusted flavors. And one of the best recipes ever? That’s the best thing I’ve heard all weekend. Thanks so much!

  5. Anna Moore says

    Sorry, probably a silly question, but when you return the shredded chicken to the slow cooker with the beans and sweet corn, how much longer do you cook it?
    Cheers

    • charityc says

      Hi Anna! No silly questions around here. Once you throw the beans and corn in the whole thing is ready. The chicken will be so hot that the beans and corn should eat up easily and quickly. Though if you wanted to put it all together, the whole thing could hang out for quite a while. Just turn the slow cooker to warm–or off and keep the lid on. Let us know how it goes if you try it!

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