Mexican Style Lime And Cilantro Whole Chicken Slow Cooker Recipes

SLOW COOKER CILANTRO LIME CHICKEN

Steps:

• 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.
• Lay the chicken in a single layer in the crockpot. Pour the sauce over the chicken.
• Cover and cook on low for 8 hours for best results (or high for 4 hours).
• Using two forks, shred the chicken. Add the cilantro to the chicken, and toss again. Serve immediately (see post notes for serving suggestions). Leftovers keep in a tightly sealed container in the fridge for a week, or in the freezer for up to 2 months.

MEXICAN STYLE LIME AND CILANTRO WHOLE CHICKEN (SLOW COOKER)

Steps:

• Wash and dry the chicken.
• Reserve the giblets and neck for another use.
• Season the chicken inside and out with salt and pepper.
• Place in the slow cooker breast side up.
• Squeeze the juice of the lime over the chicken.
• Put the remains of the lime, cilantro and garlic inside the cavity.
• Cover and cook on the low setting for 6-7 hours or until an instant read thermometer reads 180 degrees Fahrenheit in the thickest part of the thigh.
• Transfer the chicken to a platter.
• Pour the liquid from the cooker into a separate container and refrigerate for another use.

SLOW COOKER CILANTRO LIME CHICKEN

Steps:

• Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.