SLOW COOKER CILANTRO LIME CHICKEN

Recommended Equipment

  • Food Processor
  • Crockpot

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

  1. 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.
  2. Lay the chicken in a single layer in the crockpot. Pour the sauce over the chicken.
  3. Cover and cook on low for 8 hours for best results (or high for 4 hours).
  4. 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.
  • This article and recipe adapted from this site

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