-->

Iklan Header

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.

Nutrition Information
Calories: 266kcal (13%), Carbohydrates: 2g (1%), Protein: 34g (68%), Fat: 13g (20%), Saturated Fat: 2g (10%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0g, Cholesterol: 108mg (36%), Sodium: 691mg (29%), Potassium: 42mg (1%), Fiber: 0g, Sugar: 0g, Vitamin A: 250% (250%), Vitamin C: 9.1% (9%), Calcium: 20% (20%), Iron: 0.7% (1%)


This Recipe adapted from >>>> Click Here


Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel