Shredded Texmex Crockpot Chicken

• 4 boneless chicken breasts
• 1 1/4 tsp. cumin
• 1 Tbsp chili powder
• 1/2 tsp. coriander
• 1/4 tsp. paprika
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/3 c. chicken broth
• 1/3 c. packed chopped cilantro leaves
• 2 limes
• 1 lg. onion, chopped
• 1 jalapeno, seeded and minced
• 4 garlic cloves, minced
• 1 Tbsp. olive oil

1. Heat oil in medium saute pan. Add onion, and saute 5 min. Add cumin, chili powder, coriander, paprika, and garlic and saute 2 more minutes. Deglaze pan with chicken broth. Set aside
2. Sprinkle chicken with salt and pepper. Add to crock pot. Squeeze the lime on top, add cilantro, jalapeno, and onion mixture on top.
3. Cook on low 3-5 hours. Remove and shred, adding back liquid as desired.

chicken breasts, cumin, chili powder, coriander, paprika, salt, pepper, chicken broth, cilantro, limes, onion, garlic, olive oil

Taken from www.epicurious.com/recipes/member/views/shredded-texmex-crockpot-chicken-52859041 (may not work)