Slow Cooker Cilantro Lime Chicken
On Sunday, around lunchtime, I put our dinner into the crock pot to cook while we shopped. When we got home, exhausted, we had this tasty meal to enjoy. Does life get any better than that?
This recipe is super, duper simple and ridiculously tasty. The prep time was maybe 10 minutes. Maybe. And that was probably because I talking or dancing or something while I was cooking. Not because it takes very long. You literally chop up the cilantro and jalapenos. One thing that wasn’t super clear on the recipe was if you should use 4-6 chicken breasts or 4-6 chicken breast halves (meaning 2 or 3 breasts). To be safe I put in 3 chicken breasts, but I decided to put a crazy spin on it and cut them into quarters. (GASP!) Now, I don’t know if our consistency was correct or how it was meant to eat, but we like to make things up as we go. We decided to cook some rice to put with it, along with some tortillas and plain greek yogurt that we like to pretend is sour cream (and tastes absolutely no different, I swear!). The dish was amazing and the perfect amount of spice to make your lips feel botoxed, but still be able to eat it. And the best part? Leftovers!
- One 24-ounce jar medium or mild salsa
- Juice from one lime
- 1/4 cup fresh cilantro, chopped
- One 1.25-oz. package taco seasoning
- 2 jalapeno peppers, finely chopped (optional)
- 3 boneless chicken breasts cut into bite-sized pieces (completely defrosted)
Mix together in the slow cooker and coat chicken with the salsa mixture.
Cover and cook on Low for 6 hours.