Slow Cooker Cilantro Chutney Chicken Recipes

SLOW COOKER CILANTRO LIME CHICKEN

Slow Cooker Cilantro Lime Chicken image

Chicken breasts are one of the most popular cuts of meat, but I often find them dry and bland unless they've been properly brined or marinated. Enter the magic of the slow cooker, which solves our dry chicken problem with easy and elegance. Chicken breasts are slow cooked in a slightly spicy sauce until juicy and infused with flavor. Lime juice and salt tenderize the chicken as it cooks, and the result is restaurant-quality cilantro lime chicken that will transform you into a weeknight dinner super hero!

Provided by Danielle Esposti

Time 8h10m

Number Of Ingredients 11

Ingredients

1/2 c chicken broth
1/4 c olive oil
1/4 c lime juice
4 cloves garlic (peeled and smashed)
1 jalapeno (seeded and chopped; see notes)
1-2 tsp sea or kosher salt (see notes)
2 tsp cumin
1 tsp paprika
1 tsp cracked black pepper
2 lb boneless skinless chicken breasts
1/2 c chopped cilantro

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.

Nutrition Facts : Calories 266 kcal, Carbohydrate 2 g, Protein 34 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 691 mg, UnsaturatedFat 8 g, ServingSize 1 serving

CILANTRO CHUTNEY CHICKEN

Cilantro Chutney Chicken image

This chicken has an Indian flair to it, but it is mild and will be loved by anyone who loves the flavor of cilantro. It requires some work so it is only for people who are adventurous and looking for something new. Adjust the amount of cilantro--adding up to an extra bunch--to suite your tastes. Try serving with bread and rice.

Provided by YAKUTA

Categories World Cuisine Recipes Asian Indian

Time 1h15m

Yield 4

Number Of Ingredients 10

Ingredients

1 (3 pound) whole chicken, cut into pieces
2 teaspoons minced fresh ginger root
2 teaspoons minced garlic
1 bunch fresh cilantro
1 teaspoon ground cumin
1 jalapeno chile pepper, stem and seeds removed
2 tablespoons lemon juice
¼ cup ground unsalted cashews
1 cup heavy whipping cream
salt to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Remove and discard the skin from the chicken. Wash parts and pat dry. Combine the garlic and ginger and rub over the chicken. Place the chicken parts in a 9x13 inch baking dish, cover with foil and set aside.
Meanwhile, place the cilantro, cumin, jalapeno chile pepper and lemon juice in a blender and puree until smooth, adding some water if necessary. Set this aside for later. In a separate small bowl, combine the cashews with the cream. Mix well and pour over the chicken.
Bake chicken at 350 degrees F (175 degrees C) for 30 minutes, or until chicken releases its juices. Then bake, uncovered for 15 more minutes, allowing the liquid in the dish to thicken slightly to a gravy.
Remove from oven and combine the gravy in the dish with the reserved cilantro chutney. Mix this well and serve over the chicken.

Nutrition Facts : Calories 996.8 calories, Carbohydrate 6.6 g, Cholesterol 336.9 mg, Fat 77.5 g, Fiber 0.8 g, Protein 66.4 g, SaturatedFat 29.2 g, Sodium 270.2 mg, Sugar 0.8 g

CILANTRO-LIME CHICKEN

Cilantro-Lime Chicken image

As a working mom and home cook, I strive to have fabulous, flavor-packed dinners that make my family smile. Nothing is more awesome than a slow-cooker recipe that makes it seem as though you've been cooking in the kitchen all day! -Mari Smith, Ashburn, Virginia

Provided by Taste of Home

Categories Dinner

Time 3h15m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 teaspoons chili powder
1 teaspoon sea salt
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon cayenne pepper
6 bone-in chicken thighs (about 2-1/4 pounds)
1/3 cup lime juice (about 3 limes)
1 tablespoon olive oil
1/2 cup fresh cilantro leaves
5 garlic cloves, halved

Steps:

Combine the first 5 ingredients; rub over chicken. Place in a 4- or 5-qt. slow cooker. Combine remaining ingredients in a blender; cover and process pureed. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 3-4 hours.

Nutrition Facts : Calories 253 calories, Fat 17g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 390mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

SLOW COOKER CILANTRO LIME CHICKEN

Slow Cooker Cilantro Lime Chicken image

This is a nice change from plain chicken tacos. The cilantro really adds a burst of flavor to this recipe.

Provided by ltlmsmfft

Categories World Cuisine Recipes Latin American Mexican

Time 4h10m

Yield 6

Number Of Ingredients 5

Ingredients

1 (16 ounce) jar salsa
1 (1.25 ounce) package dry taco seasoning mix
1 lime, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

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.

Nutrition Facts : Calories 271.9 calories, Carbohydrate 9.3 g, Cholesterol 117.2 mg, Fat 4.7 g, Fiber 1.3 g, Protein 45.3 g, SaturatedFat 1.3 g, Sodium 975.9 mg, Sugar 3.4 g

EASY SLOW COOKER CREAMY CHICKEN CHILI

Easy Slow Cooker Creamy Chicken Chili image

Hearty chicken chili with a bit of zip from RO*TEL® tomatoes. Cream cheese makes it richer and creamier than a standard broth-based white chicken chili. Super easy to assemble - just throw everything in the slow cooker. This one will stand out in the crowd at any chili cook-off/tasting. It is brought to our neighborhood chili tasting each year and is the first one gone every year! Serve topped with green onions, cilantro, and shredded Cheddar cheese, if desired.

Provided by bradysmom

Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes

Time 6h10m

Yield 6

Number Of Ingredients 10

Ingredients

3 skinless, boneless chicken breasts
1 (15 ounce) can cannellini beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (14 ounce) can corn, undrained
2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®), undrained
1 (1 ounce) package ranch dressing mix
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 (8 ounce) package cream cheese

Steps:

Place chicken breasts in the bottom of a slow cooker. Pour cannellini beans, black beans, corn, and tomatoes over the chicken in order listed. Sprinkle ranch dressing mix, chili powder, cumin, and onion powder on top. Place cream cheese on top. Cook on Low until chicken is fork-tender, 6 to 8 hours.
Remove chicken breasts and shred with two forks or cut into bite-sized chunks. Stir chicken back into the slow cooker; mix chili thoroughly.

Nutrition Facts : Calories 419 calories, Carbohydrate 47.1 g, Cholesterol 70.3 mg, Fat 15.6 g, Fiber 11 g, Protein 25.9 g, SaturatedFat 8.8 g, Sodium 1322.5 mg, Sugar 2.5 g

SLOW-COOKER CILANTRO-CHUTNEY CHICKEN

Slow-Cooker Cilantro-Chutney Chicken image

Sauteing the onions adds sweetness and an extra layer of richness to this chicken dish, and stirring in the chutney towards the end of cooking keeps the flavors bright and fresh.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Time 3h

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
2 onions, cut into 1 1/2-inch pieces (4 cups)
2 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
1 tablespoon minced peeled fresh ginger (from a 1-inch piece)
5 cloves garlic, thinly sliced
1 jalapeno, sliced, plus more for serving
4 cups packed cilantro leaves and thin stems, plus more leaves for serving
1/2 cup roasted unsalted peanuts, plus more, chopped, for serving
2 teaspoons packed light-brown sugar
1 tablespoon fresh lime juice, plus lime wedges for serving
Steamed rice and yogurt, for serving

Steps:

Heat a large skillet over medium-high. Add oil and onions; cook, stirring occasionally, until browned, about 8 minutes. Transfer to a 5-to-6-quart slow cooker. Season chicken with salt and pepper; stir into slow cooker with ginger, garlic, and jalapeno. Cover and cook on high 2 hours.
In a food processor, pulse cilantro, peanuts, brown sugar, and juice until finely chopped; add to slow cooker. Cover and cook 30 minutes. Season with salt and pepper. Serve over rice, with yogurt, jalapeno, cilantro, chopped peanuts, and lime wedges.

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