Allow me to introduce you to your new best friend, slow cooker cilantro lime chicken. This right here is perfectly seasoned, perfectly juicy restaurant quality taco chicken, and it’s about to change your life and your meal plan for the better.
Ingredients
- 1/2 c chicken broth
- 1/4 c olive oil
- 1/4 c lime juice
- 4 cloves garlic, peeled and smashed
- 1 jalapeno, seeded and chopped; see notes
- 1-2 tsp sea or kosher salt, see notes
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp cracked black pepper
- 2 lb boneless skinless chicken breasts
- 1/2 c chopped cilantro
Instructions
- Place the chicken broth, olive oil, lime juice, garlic, jalapeno, salt, cumin, paprika, and pepper into a food processor. Blend until the garlic and jalapeno are pulverized and the sauce is well incorporated.
- Lay the chicken in a single layer in the crockpot. Pour the sauce over the chicken.
- Cover and cook on low for 8 hours for best results (or high for 4 hours).
- Using two forks, shred the chicken. Add the cilantro to the chicken, and toss again. Serve immediately (see post notes for serving suggestions). Leftovers keep in a tightly sealed container in the fridge for a week, or in the freezer for up to 2 months.
Notes
- If you're extremely sensitive to salt, start with one teaspoon. Add up to 2 tsp total to taste.
- For spicier chicken, leave in the jalapeno seeds.
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