Slow Cooker Cilantro Lime Chicken
Chicken breasts cooked with cilantro, lime, broth, and cumin, then shredded into their juices for four main-dish portions.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts thawed; four breasts totaling about 2 pounds
- 1 cup cilantro, chopped
- 1/4 cup lime juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- to taste Salt and pepper
- 1/2 cup chicken broth
Instructions
- Place 4 thawed breasts, about 2 pounds total, into a suitably sized slow cooker. Combine broth, lime, cilantro, and seasonings; pour over meat and begin cooking at once.
- Cook covered on LOW around 2–4 hours. Begin measuring breast centers after 1½–2 hours and remove each piece when it reaches 165°F.
- Rest cooked meat 5 minutes. Shred with forks and gently fold into the cooking juices.
- Adjust seasoning after cooking and serve 4 portions; prepare rice, tortillas, or other bases separately.
Notes
Use thawed poultry and a cooker filled as its manual recommends. Start checking after 1½–2 hours; the four-hour allowance may be shorter or longer by size and cooker. Each breast must reach 165°F. Remove cooked pieces promptly rather than forcing a seven-hour cook.