CrockTober Fest – Mexican Chicken

This is the busiest time of year for so many people. Sports for our kids have us out 3-4 nights a week, plus special events. Work seems to be winding up to end the year instead of winding down. Of course our extended family and friends have expectations on us as well. I rely heavily on my crockpot when life tends to get busy. When I fail to plan, I spin out of control and my eating is the first to end up in the gutter. If you're like me, you wish it wouldn't happen each year. This year I am going to do the Transform in 4 Challenge in order to stop that from happening. Here's a recipe from the guide book to tempt your tastebuds. 

Slow Cooker Mexican Chicken

  • 4 skinless chicken breasts
  • 1 large onion, cut into wedges
  • 1 jalapeño, sliced
  • 1¼ teaspoons cumin
  • 1 tablespoon chili powder
  • ¼ teaspoon onion powder 
  • ¾ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon coriander
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • ⅓ cup chicken broth, or water
  • 2 limes
  • ⅓ cup cilantro leaves
  • green onion, sliced, optional garnish
  • chopped cilantro, optional garnish

In a small bowl, combine the cumin, chili powder, onion powder, garlic powder, smoked paprika, coriander, salt and black pepper. Stir until well mixed. 2. Place the chicken inside the your crock pot. Sprinkle the top of the chicken breasts with half of the seasoning. Then, flip the chicken and sprinkle the other side with the remaining seasoning mixture. 3. Add the chicken broth or water to the crock pot. Squeeze the juice from the limes over the top of the seasoned chicken. 4. Add the cilantro leaves, onion wedges, and jalapeño slices to the crock pot, arranging them in and around the seasoned chicken breasts. 5. Cook on low for 3-5 hours, or until cooked through (different crock-pots cook at varying heats) and tender 6. Remove chicken breasts from the crock pot, shred and place in a bowl. Set aside. 7. Strain the liquid through a fine mesh strainer, reserving the liquid and discarding the solids. Add all of the juices back to the shredded chicken. 8. Stir to distribute them all over the meat. Garnish, if desired, with chopped cilantro and sliced green onions.

Enjoy in a variety of ways throughout the week: - taco salad - burrito bowl with rice, beans, salsa, vegetables - fajitas with peppers and onions - in a lettuce wrap

Serves: 4 Prep Time: 10 mins Cook Time: 5 hours Adapted from Good Life Eats

One of my favorite parts of this recipe is the fact that it gives ways to mix it up just a bit with the leftovers. If your intrigued by the recipe, and need to find a way to stay in control as the end of the year approaches check out our Transform in 4 Challenge. You'll want to sign up now as the challenge starts November 1st.  

Happy Crocktober,

Coach Nancy

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