Wednesday, October 26, 2011

Shredded Tex-Mex Chicken Crock-Pot with Avocado Corn Dip

This is a family favorite around my house. I've been making this dish for a while now and my family always loves it O and did I mention is SO SIMPLE. The good thing about this recipe is you can use it several different ways. I have used the shredded chicken to make burritos, tacos and nachos just to name a few plus you can always freeze what you don't use for another day!!

Ingredients for the Shredded Tex-Mex Chicken
  • 4 Boneless, skinless chicken breast
  • 1 1/4 teaspoon cumin
  • Dash of Salt
  • Dash of pepper
  • 1 cup of salsa (I like to use about 1/2 a cup of mild red salsa and 1/2 a cup of mild green salsa)
  • 1 small can of Green chilies
1. Place frozen or thawed (I've used both and they both work just fine)chicken in the bottom of crockpot
2. Sprinkle Cumin, Salt and Pepper over the chicken breast.
3. In a separate bowl mix together the red salsa, the green salsa and chilies then pour over chicken.
4. Let chicken cook on low for 8-10 hrs
Once chicken is fully cooked take two forks and slowly shred the chicken.
Serve chicken on Tacos, Nachos or whatever you please.

Ingredients for Avocado Corn Dip

  • 2 Avocados
  • 1/2 of a lime
  • Lemon pepper
  • Fresh Cilantro
  • Yellow Onion
  • 1/2 cup of corn
 1. Peel avocados (KEEP THE SEEDS) cut into 1 inch cubes
2. Squeeze 1/2 of a lime over the avocados
3. Sprinkle avocados with Lemon pepper
4. Cut up about 1/4 of a cup of cilantro and 1/4 of a cup of onions
5. Add the Corn the Cilantro and Onions to the avocados and lightly stir do not over stir it.
I recently learned this trick from a little ole Hispanic lady that cooks for some of the guys at my husband's work. If you leave the seeds in the bowl with the avocado, your avocados will not turn brown. Pretty cool huh!!
Hope you and your family enjoys this recipe!

I'm sharing this delicious recipe over at :

1 comment:

Katie said...

mmm this sounds awesome. I just found your blog and am your newest follower!