Cilantro Lime Slow Cooker Chicken

This DELICIOUS recipe is full of flavour, tender meat that will make you want to put this on a regular rotation for meal planning. It is so easy to make, it is basically fool proof!

Tacos

I first was introduced to this recipe for Cilantro Lime Slow Cooker Chicken at a friend's place. She had made it for a fellowship meal and I was like man, I need this recipe. I have modified it for my tastes since and love to serve it to my family. I eat mine as is, but my family enjoys eating it with avocado, sour cream, additional cilantro, some salsa and chopped red onion and jalapeños. I am not kidding, it is so good on it's own!

Supplies:

• slow cooker

• food processor

• cutting board and knife/knives

• measuring spoons

Ingredients:

• 1 cup water or chicken broth

• 1/2 cup of bacon fat or other animal fat of choice

• 1/2 cup lime juice

• 8 cloves of garlic, peeled and smashed

• 2 jalapeños, seeded and chopped

• 4 tsp cumin

• 2 tsp paprika

• 2 tsp sea salt

• 2 tsp ground pepper

• 4lbs of boneless, skinless chicken thighs (can be made with chicken breast also)

• 1 cup fresh cilantro, washed and chopped

Instructions:

1. Add your water (or broth), fat, lime juice, garlic, jalapeños, salt, cumin, paprika, pepper and cilantro** into a food processor. Blend until the garlic and jalapeños are well broken down and incorporated into a sauce. (**NOTE** The original recipe calls for the cilantro to be added at the end before serving. Try it both ways to see which you like best!)

2. Lay the chicken in a single layer in the bottom of the crock pot and pour the sauce over the chicken.

3. Cover and cook on high for 3-4 hours or low for 5-6 hours. The chicken will become very tender and can then be pulled apart/shredded with a fork.

4. Using two forks, pull and shred the chicken right in the slow cooker. If you haven't added your cilantro from Step 1, add it now and mix it well until combined.

5. Serve warm on it's own, or in a bowl with avocado, salsa, sour cream, chopped red onions and jalapeños. Can be served over rice or in a taco shell!

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Recipe adapted from oursaltykitchen.com