Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Cooking With Hatchells

    Slow Cooker Cilantro Lime Chicken

    6 servings

    servings

    10 minutes

    active time

    3 hours 10 minutes

    total time
    Start Cooking

    Ingredients

    ½ c chicken broth

    ¼ c olive oil

    ¼ c lime juice

    4 cloves garlic (peeled and smashed)

    1 jalapeno (seeded and chopped; see Note 1)

    2 tsp cumin

    1 tsp paprika

    1 tsp kosher salt (see notes)

    1 tsp ground pepper

    2 lb boneless skinless chicken breasts

    ½ c chopped cilantro

    Directions

    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. (See Note 2)

    Lay the chicken in a single layer in the crockpot. Pour the sauce over the chicken.Â

    Cover and cook on high for 3-4 hours or low for 5-6 hours, until the chicken is very tender and easily pulls with the tines of a fork.

    Using two forks, shred the chicken right in the pot. Add the cilantro, then toss until well combined. Serve warm, right away. Enjoy!

    Nutrition

    Serving Size

    4 oz, cooked

    Calories

    269 kcal

    Total Fat

    13 g

    Saturated Fat

    8 g

    Unsaturated Fat

    8 g

    Trans Fat

    -

    Cholesterol

    94 mg

    Sodium

    418 mg

    Total Carbohydrate

    3 g

    Dietary Fiber

    -

    Total Sugars

    -

    Protein

    33 g

    6 servings

    servings

    10 minutes

    active time

    3 hours 10 minutes

    total time
    Start Cooking

    Ready to start cooking?

    Collect, customize, and share recipes with Umami. For iOS and Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Terms • Privacy • FAQ

    • Make primary photo
    • Delete photo

    Ingredients

    ½ c chicken broth

    ¼ c olive oil

    ¼ c lime juice

    4 cloves garlic (peeled and smashed)

    1 jalapeno (seeded and chopped; see Note 1)

    2 tsp cumin

    1 tsp paprika

    1 tsp kosher salt (see notes)

    1 tsp ground pepper

    2 lb boneless skinless chicken breasts

    ½ c chopped cilantro

    Directions

    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. (See Note 2)

    2

    Lay the chicken in a single layer in the crockpot. Pour the sauce over the chicken.Â

    3

    Cover and cook on high for 3-4 hours or low for 5-6 hours, until the chicken is very tender and easily pulls with the tines of a fork.

    4

    Using two forks, shred the chicken right in the pot. Add the cilantro, then toss until well combined. Serve warm, right away. Enjoy!