SAVE TIME: Cilantro Lime Chicken Tacos In The Slow Cooker
Ingredients
- 2 1/2 lbs boneless, skinless chicken breasts
- 1 1/2 cups salsa (Fresh is Best)
- 2 limes
- 2 T chili powder
- 1/2 t cumin
- 1/2-1 cayenne pepper
- salt and fresh ground pepper
- about 12 full sprigs fresh cilantro
- 2 cups pepperjack or monterey jack cheese, shredded
- 3 green onions, chopped
- plain Greek yogurt
- flour tortillas
- Optional: 1/2 tsp cinnamon or clove if you are feeling adventurous
How to make it
- Place rinsed chicken in crock pot and add juice from both limes, chili powder and salsa.
- Tie or band cilantro together and drop on top of chicken along with lime halves (don't worry, these will all be fished out, later :)
- Cook on low about 8 hours or so.
- When tender enough to shred, remove lime halves and cilantro, and shred in pot using two forks. Stir well and add remaining seasoning.
- Set your slow cooker to lowest setting(I use warm) and continue to simmer about 30 minutes. (I use this time to prepare risotto or quinoa)
- To serve, warm tortilla in dry skillet until just beginning to toast but are still flexible.
- Add a spoonful of chicken mixture to tortilla and add cheese, yogurt, green onions, and more cilantro, as desired.
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