Sunday, January 22, 2012

Slow cooked cilantro lime chicken, yum!

My old college roommate, Paige, posted this on Facebook, so I decided to try it. Since I'm a "new" slow cooker user, I'm constantly looking for a good recipe to try. Well, let me just say, not only did it make the house smell good, but it actually tasted amazing! Lots of flavor, with just the right amount of citrus and spice. If you love cilantro, you will love this.

Since the chicken shreds apart with a fork, I put mine on a fresh corn tortilla, with a dollup of sour cream. It was perfect.



In a slow cooker, mix together:
One 24-ounce jar medium or mild salsa (I love Central Markets Organic brand)
Juice from one lime
1/4 cup fresh cilantro, chopped
One 1.25-oz. package taco seasoning (I used low sodium)
2 jalapeno peppers, finely chopped, optional (I used one and a half)
Add 4-6 thawed chicken breasts and coat
Cook on low for 6 hours and serve immediately. I noticed the longer I waited to eat it, the drier it got.
ENJOY!


28 comments:

  1. Chicken breasts and COAT? Skin? Huh?

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    1. Sorry! I meant add the chicken to the crock pot, and coat it with the salsa mixture! Enjoy!

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  2. Mabye she means coat with oil?

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  3. Is this the same recipe as Pip & Ebby?

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    1. Not sure. I got this recipe from a friend on Facebook.

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  4. Does the chicken have to be thawed out or can it be frozen?

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    1. I read that you should never put frozen chicken into a slow cooker, probably because of bacteria issues. I've done it before though. Its up too you, would definitely cook it on the latter part of 6 hours.

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    2. I put frozen chicken in the crockpot all the time and cook on low for 6-8 hours you will have more juice then with thawed chicken but it's just as good might solved the dried out issue.

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  5. Are these boneless chicken breasts?

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    1. Boneless skinless works best

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    2. Actually, I've been using skinless chicken thighs on the bone for all my crockpot meals these days, and the meat falls off the bone, so good! I find that chicken breasts get too dry when slow cooked.

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  6. Sounds delish! Buying the ingredients to make this week :) Thanks!

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  7. Thank you! This is in the slow cooker right now and amazing smells are coming from the kitchen. I live a recipe that I can make with things I always seem to have on hand. Planning to serve over chips with some tomato and avocado for a yummy chicken nacho.

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  8. Besides the sour cream, what else could you add to "spice" it up a little?

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  9. Add some cheese or avacado or chopped/shredded onion, some lettuce, or chopped tomatoes; in short, anything you would add to any taco or nacho recipe

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  10. Sounds like you could use this to make tostadas ! What a great idea !! Just love crockery cooking

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  11. I used some left over roasted chicken, which added to the flavor by the way. Instead of the crockpot, just melded the flavors on low for awhile. I omitted the jalapeno's since I'm cooking for a family with small children. This is soooo yummy! Added black beans, lettuce, avocado... YUM!

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  12. I am about to make this for the second time, I really liked it. I stirred in a little corn and severed it on a corn tortilla with sour cream. It is yummy.

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  13. Can you freeze this after cooking? I've made it once, but want to make for a friend! It was delicious!

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  14. Delicious! I added this chicken mixture and quesadilla cheese to a flour tortilla, wrapped it up and cooked it under the broiler for 5 minutes until crispy. I topped with sour cream, guacamole, cilantro, lettuce and quesadilla cheese.

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  15. I make this a lot! I always make extra and freeze it to use for chicken enchiladas later.

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    1. What a great idea! I'm going to make this again tomorrow, and then make enchiladas on Thursday with the leftovers, thanks!!

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  16. If it's getting dry on you, you can add a little bit of broth or water to the crockpot while it cooks. I would add just enough so that it would all cook off by the time it is done. For my 7qt crock, on low, 6 hours, I would add about 1.5 cups of liquid to be sure that there was enough in there to create a more moist chicken, but not leave any watery-ness when it is done.

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  17. Can you do this in 8 hrs too?

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    1. Yep, I do most of my crockpot cooking for 8 hours nowadays. But I use chicken thighs on the bone instead, they don't dry out like skinless boneless breasts do.

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    2. Hmmm im going to have to try this for tomorrow night than. Thanks!

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