We’re all for a lazy weekday dinner idea, especially if it involves inexpensive ingredients we likely already have in our fridge. In this recipe from Aimee Broussard, a simple spice mixture combines with boneless, skinless chicken for up to 7 hours in a slow cooker to create an easy topping for tacos, sandwiches or anything else that could use a helping of these Mexican “little meats.”
1 tsp. salt
1 tsp. cumin
1 tsp. chili powder
½ tsp. paprika
½ tsp. oregano
½ tsp. roasted garlic powder
¼ tsp. black pepper
2 lbs. boneless, skinless chicken
½ cup chicken stock
2 Tbsp. olive oil
2 tsp. lime juice (optional)
In a small bowl, combine salt, cumin, chili powder, paprika, oregano, garlic powder, and black pepper.
Place chicken in slow cooker and coat chicken with seasonings. Pour chicken broth around sides of chicken. Place lid on slow cooker and cook until chicken is tender and juices run clear, 3 to 4 hours on high or 7 hours on low.
Once chicken is done, use a slotted spoon to remove it from slow cooker and transfer to a cutting board. Shred chicken with 2 forks. Toss chicken with olive oil and spread evenly on a sheet pan. Season with additional salt and pepper to taste.
Turn on oven’s broiler. Place chicken beneath broiler and cook until edges are crisp and golden brown, about
8 to 10 minutes. Watch it closely to prevent burning.
