Servings: 4 to 6
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs
- 1/4 cup fresh lime juice (about 2-3 limes)
- 1/2 cup chicken broth
- 4 garlic cloves, minced
- 1/2 cup fresh cilantro, chopped (plus extra for garnish)
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes (optional for heat)
- Salt and pepper to taste
- Lime wedges and additional cilantro for serving
Directions
1. Place the chicken in the bottom of the slow cooker.
2. In a small bowl, whisk together the lime juice, chicken broth, garlic, cumin, and red pepper flakes if using.
3. Season the chicken generously with salt and pepper, then pour the lime juice mixture over the chicken.
4. Sprinkle the chopped cilantro over the top of the chicken.
5. Cover and cook on low for 5-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
6. Shred the chicken with two forks in the slow cooker and mix it into the juices.
7. Serve the chicken with the additional fresh cilantro and lime wedges on the side
Variations & Tips
- Swap out the chicken breasts for thighs for even more flavor — the darker meat can enhance the overall savoriness of the dish.
- Add a sliced bell pepper or onion to the slow cooker for additional vegetables and sweetness.
- If you desire a creamier texture, stir in a dollop of sour cream or Greek yogurt just before serving.
- For a bit of an exotic twist, incorporate a teaspoon of grated ginger in step 2.
- Remember that the potency of cilantro can vary greatly, so always taste as you cook and adjust accordingly. Some people may find the flavor of cilantro overpowering, so consider serving it on the side for guests to add to their liking.
- Lastly, this dish freezes well, so it's perfect for meal prepping. Simply portion the cooled, shredded chicken into freezer-safe bags, adding some of the cooking juices to keep it moist. When ready to enjoy, thaw overnight in the refrigerator and reheat gently.
