Full of Flavor ~ 10 Ingredient Tex-Mex Chicken
If you are looking for a dish to throw on your Superbowl menu, look no further. This one-pot wonder is full of flavor, and it is so easy to make. There are so many different ways this dish can be served. I chose to plate mine over quinoa, but you may choose to plate over rice, buckwheat; or even on tortillas as a taco. If you do decide to use this recipe for tacos, make sure you remove some of the liquid before placing on the tortilla.
Slow Cooker Tex-Mex Chicken (Gluten-Free, Dairy-Free)
Depending on how you serve it, this dish will serve several people.
- 1 cup chicken stock
- 1.5 lb. chicken breasts (I used 1.58 lb., chicken thighs may be substituted).
- 1 tablespoon tomato paste
- 1 16 ounce jar salsa (I used Organicville tomato salsa)
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon extra virgin olive oil
- 1 tablespoon Worcestershire sauce
- 1 onion
- 2 cloves garlic
Pour the chicken stock into your slow cooker or crockpot (mine is 5 quarts). Place the chicken breasts in the slow cooker. In a food processor, add 1 onion and the garlic cloves. Pulse till the onions are finely shredded and the garlic is minced (I do this because the onion’s juices provide a great liquid. You’re welcome to just dice very finely, and mince garlic finely). Add onion-garlic mixture to the slow cooker, along with the remaining ingredients. Mix around the remaining ingredients in the slow cooker to combine and evenly spread on top of the chicken. Cook on low for 6 hours (depending on your slow cooker, times may change). Check occasionally and stir. Chicken should fall apart and shred easily once completed.