Recipe Directions
- In a small bowl, whisk together lime juice, olive oil, minced garlic, ground cumin, paprika, salt, and pepper.
- Place chicken breasts in the slow cooker and pour the lime mixture over them, ensuring they are evenly coated.
- Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and cooked through.
- Once cooked, shred the chicken using two forks and toss it in the remaining juices in the slow cooker.
- Sprinkle chopped cilantro over the shredded chicken and mix well.
- Serve hot with lime wedges and optional garnishes like sliced avocado, diced tomatoes, or sour cream.
Kitchen Equipment Needed
- Slow cooker
- Small mixing bowl
- Whisk
- Cutting board
- Chef’s knife
- Forks for shredding chicken
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the shredded chicken in a freezer-safe bag or container for up to 3 months. Simply thaw in the refrigerator overnight before reheating.
Food Pairings
Pair this Slow Cooker Lime Cilantro Chicken with fluffy white rice or warm tortillas for a satisfying meal. For a refreshing contrast, serve it alongside a crisp green salad dressed with a citrus vinaigrette. If you’re feeling adventurous, whip up a batch of homemade guacamole or salsa to accompany the dish.
FAQ
Q: Can I use chicken thighs instead of chicken breasts? A: Absolutely! Chicken thighs work just as well in this recipe and offer a more tender and flavorful alternative. Q: Can I make this recipe in an Instant Pot? A: Yes, you can adapt this recipe for the Instant Pot by adjusting the cooking time accordingly. Cook on high pressure for 10-12 minutes, followed by a quick release. Q: Can I prepare the lime cilantro mixture ahead of time? A: Certainly! You can whisk together the lime cilantro marinade in advance and store it in the refrigerator for up to 24 hours before using it to marinate the chicken.
