I have recently been experimenting with Crockpot/Slow Cooker recipes in an effort to streamline the busyness of our early evenings. I even created a CrockPot Inspiration board on Pinterest if you want to browse.
Last week I made a delicious Cilantro Lime Chicken which we ate all week. The first night we had it in flour tortillas with salsa. The next day, we had it on top of salad. Then I used it in a Chicken Noodle Soup. Love!
Crockpot Cilantro Lime Shredded Chicken
- Chicken Breasts (or a whole chicken or thighs)
- 5 Limes
- Fresh Cilantro
- Onion – cubed
- Chicken Broth
- Salt and Pepper
- Garlic Powder
Squeeze several limes over chicken and cover with chicken broth. (I cover about half of the breast)
Sprinkle with Salt, Pepper, garlic powder, (optional dash of hot sauce or Lowrys seasoning for added flavor).
Cube an onion over chicken and lay several stalks of cilantro on top.
Cook on low for 4-6 hours. (try not to overcook)
Remove chicken and toss the wilted cilantro stalks.
Pour the liquid into a bowl for later.
Shred chicken with 2 forks.
Mix in some fresh cilantro.
Put the shredded chicken back into the crockpot and slowly add back in the broth-lime liquid. The chicken will quickly absorb the liquid bringing back moisture to the breast meat (other cuts will not be as dry). Continue adding the broth/lime liquid until it’s perfectly juicy. Use in soft tortillas with salsa. Add avocado and throw on a salad. We even used it in soup. Personal favorite, by itself.
Other optional tips to keep chicken moist:
- Lay plastic wrap over crockpot before putting lid on.
- Don’t lift lid during cooking. It releases moisture.
- Use a whole chicken or thighs instead of breasts. The fat naturally keeps meat moist.
- Add additional broth if needed over the next day or two.
Check out my Pinterest Crockpot recipes board here.