We love shredded chicken…I will often make large batches of it and freeze in meal size portions. This makes “Mexican StackEs,” chicken tacos and other favorite chicken meals all that much faster to get on the table. (More on how to cook a whole chicken.)
For this chicken, I used what I had on hand in the freezer. I dropped a package of chicken breasts and a package of chicken thighs into the slow cooker…a good mix of white and dark meat! Along with some lime juice, olive oil and big hunks of cilantro and bam…
(Check out the 6 second video on Vine below. Slow cooker with oil/juice/onion. Cilantro, garlic. Chicken thawing. Taco shells awaiting their filling!)
Tonight’s Dinner. Slow Cooker Cilantro-Lime Chicken Tacos. #food #yum #busyday #slowcookersavesmysanity vine.co/v/bXala0d2bht
Erin Chase (@5dollardinners) February 27, 2013
Seriously y’all…the cilantro flavor totally infused into the chicken as it cooked all day. Perfect for using in your favorite Mexican chicken dish.
(Also, I should add that here in TX you can get large bunches of cilantro for just $.29!)
Slow Cooker Cilantro-Lime Shredded Chicken
- 1 Tbsp olive oil
- 3 limes, juiced
- 1 onion, chopped
- 1 lb. chicken breast
- 1 lb. chicken thighs
- Couple garlic cloves, crushed
- 1/2 bunch cilantro
- 1/2 tsp ground cumin
- Salt and pepper
- Put all the ingredients in the slow cooker. Cook on low for 8 hours.
- Once cooking is complete, use 2 forks to pull the chicken apart. Pull out any long cilantro stems, if necessary.
- Serve Cilantro-Lime Shredded Chicken in favorite chicken recipes.
- (Portion out chicken into meal size portions and place in plastic freezer baggies and freeze for future use.)
Trying to use the slow cooker again. A mini slow cooker 🙂 I thought you had to have a fair amount of liquid in the slow cooker? Is that true? I don’t see much other than the lime juice. Please help me to understand. You had referenced this recipe in another post. Looking forward to trying it.
Kim Ham says
Did you use bone-in breasts and thighs for this? I assume they were skinless. I was also curious about the lack of liquid.
Regarding the lack of liquid, I haven’t tried this particular recipe, but I “roast” a whole chicken in my crock pot, with no added liquid! There is sufficient liquid in the whole chicken that it just gets a beautiful golden brown. I do add onion, a carrot and some celery inside the chicken, and there is a bit of liquid in those ingredients too. I’m going to try this with pkg of boneless breasts I have thawed, and will update after that.
I am also concerned about the lack of liquid: a whole chicken has skin and fat which will yield lots of liquid. I don’t want to put all the ingredients in and come home 8 hours later with a burned up crock pot or house at that 🙂 Thanks!
I made this recipe a few days ago, and had the same concern: “Not enough liquid!!” But I stuck to the recipe, and to my amazement…it turned out PERFECTLY! $5 Dinner Mom, you never let us down! 🙂
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