Tex-Mex Shredded Chicken
Ingredients
- 2 pounds boneless, skinless chicken (breasts or thighs)
- 1 1/2 pounds of tomatoes, diced
- 1-2 jalapeno peppers, seeded and minced (depends on how hot you like it)
- 4 cups of cooked black beans
- 4 cloves garlic, minced
- 2 teaspoons cumin
- 2-3 teaspoons chili powder
- 1 teaspoon smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
- 3 tablespoons fresh lime juice
- ¼ cup fresh cilantro, chopped
Instructions
- Place chicken in the bottom of a 5 or 6 quart slow cooker
- Add remaining ingredients except for limes and cilantro
- Stir to combine all ingredients
- Cook 8 hours on low or 4 hours on high
- 30 minutes before you are done cooking remove the lid and shred the chicken with two forks
- Stir to combine shredded chicken well
- Cover and cook 30 minutes more
- Add lime juice and cilantro and stir wellEnjoy!