SLOW COOKER CILANTRO LIME CHICKEN
Slow Cooker Cilantro Lime Chicken
Chicken breasts are one of the most popular cuts of meat, but I often find them dry and bland unless they have been properly brined or marinated. Enter the magic of the slow cooker, which solves our problem of dry chicken with ease and elegance. The chicken breasts are slowly cooked in a slightly spicy sauce until they are juicy and infused with flavor. Lime juice and salt tenderize the chicken during cooking, and the result is a restaurant-quality lime and coriander chicken that will turn you into a super hero for dinner on weekdays!
ingredients
- 1/2 tsp chicken broth
- 1/4 tsp olive oil
- 1/4 tsp lime juice
- 4 garlic cloves, peeled and crushed
- 1 jalapeño pepper, seeded and chopped; see notes
- 1-2 teaspoons of sea salt or kosher see notes
- 2 c. 1 tsp cumin
- 1 teaspoon paprika
- 1 teaspoon crushed black pepper
- 2 lb boneless, skinless chicken breasts
- 1/2 c chopped cilantro
Instructions
- Place the chicken broth, olive oil, lime juice, garlic, jalapeño pepper, salt, cumin, paprika and pepper in a food processor. Mix until the garlic and jalapeño pepper are sprayed and the sauce is well incorporated.
- Arrange the chicken in a single layer in the slow cooker. Pour the sauce over the chicken.
- Cover and cook on low intensity for 8 hours for best results (or on high intensity for 4 hours).
- Using two forks, shred the chicken. Add the cilantro to the chicken and mix again. Serve immediately (see notes for service suggestions). Leftovers are kept in a tightly closed container in the refrigerator for up to a week or in the freezer for up to 2 months.
- Remarks
- If you are extremely sensitive to salt, start with a teaspoon. Add up to 2 teaspoons in total to taste.
- For a spicier chicken, leave the jalapeno seeds.
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