Slow Cooker Lime Cilantro Chicken

 

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.

Slow Cooker Cilantro Lime Chicken

 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.

Easy Chicken Santa Fe

Ingredients:
1 (15-ounce) can black beans, rinsed and drained
2 (15 1/2 ounce) cans whole kernel corn, drained
1 cup bottled thick and chunky salsa
2 skinless, boneless chicken breast halves
1 cup shredded Cheddar cheese

Directions:
1. In a 3 1/2 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 cup of salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken.
2. Cover and cook on the high heat setting 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not over cook or the chicken will toughen.
3. Spinkle the cheese on top, cover, and cook until the cheese melts, about 5 minutes.

Serve with warm corn or flour tortillas.

Mississippi Pot Roast

Ingredients:
Chuck or Pot Roast 3-4 pounds
1 package of Hidden Valley Ranch dressing powder
1 package of McCormick's Au Jus powder mix
1 stick of butter
5-8 pepperoncini
1/4 teaspoons of pepper

Directions:
Trim any large areas of fat from roast as needed. Some fat is OK. Then place the meat into a large crock pot. Sprinkle the Ranch Dressing powder over the meat then sprinkle the Au Jus powder mix over the meat. Place the stick of butter on top of the meat. Sprinkle with pepper and add the pepperoncini.

Cover and cook on low (in crock pot) for 8 hours then shred the meat with a couple of forks. Place the gravy in a fat separator and drizzle some of the gravy over the "pulled" meat.  Serve with egg noodles and pass extra sauce.

So I have to say that this really did hit the mark for both easy of preparation and being very tasty. We made this for the Super Bowl 50 and it was a big hit with everyone. Allright, so it was just me and the wife but the good news is that my Food-Saver has been put to good use. I made 4 individual meal packs with about a cup of noodles, the roast and a bit of gravy. Looking forward to enjoying this again real soon.

Balsamic Chicken in Crockpot

• Ingredients:
• 1 teaspoon(s) garlic powder
• 1 teaspoon(s) basil
• 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) pepper
• 2 teaspoons onion minced
• 4 cloves garlic minced
• 1 tablespoon(s) olive oil
• 1/2 cup(s) balsamic vinegar
• 8 chicken breasts or thighs boneless, skinless
• parsley chopped

Directions:

Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.

Nutrition Info

Servings: 8* Calories per serving: 133* Fat: 5g* Cholesterol: 70mg* Sodium: 222mg* Carbs: 4g* Fiber: 0g* Sugars: 3g* Protein: 17g*

Garlic Herb Marinade and Ranch Dressing CrockPot Chicken

Ingredients:
2 boneless, skinless chicken breasts (frozen)
1/4 cup of water
8 tablespoons of Lawry's Garlic and Herb Marinade
2 tablespoons of Ranch Dressing Season Pack (this is a dry ingredient)

Directions:
Place the 1/4 cup of water into the mini crockpot
Put the frozen chicken breasts into the crockpot
Mix the garlic and herb marinade and the ranch dressing seasoning and place on top of the chicken breasts.

Cook on low setting for 8 hours.