Tried my first new recipe of the week tonight: Slow-cooked Cilantro Lime Chicken. The verdict: I’d give it a 3.5 out of 5 fork salute. Husband, who shall heretofore be known as Mr. Pickypants, affirmatively did NOT like the chicken. He is generally not a fan of anything that can be labeled as Tex Mex, and he also thought that the chicken was bland and boring. To be fair, I think the chicken would be boring on its own, but with the right accompaniments, I found it quite satisfying. And Miss Pickypants (my toddler), who normally eats like a little bird, LOVED the meal and devoured every last bite on her plate (no small miracle).
Slow Cooker Cilantro Lime Chicken, Courtesy of Allrecipes.com
Allrecipe User Rating: 4.5 out of 5 stars
Prep Time: 10 Minutes
Cook Time: 4 Hours on High or 6-8 on Low
Servings: 6
INGREDIENTS:
1 (16 ounce) jar salsa
1 (1.25 ounce) package dry taco
seasoning mix
1 lime, juiced 3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken
breast halves
DIRECTIONS:
1. Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.
***Notes:
-We served the chicken over brown rice and topped it with shredded cheddar cheese, shredded iceberg lettuce, tortilla chips, and Creamy Tomatillo Dressing. It would also be delicious with avocado, black beans, and sliced, pitted black olives. For a more interesting twist, mangoes would be nice, too.
-If you have the time and inclination, using Cilantro Lime Rice as the base (rather than plain rice) would certainly enhance the dish.
Cilantro Lime Rice
6 c. water
6 chicken bouillon cubes
4 tsp. minced garlic
½ bunch chopped cilantro
1 tsp. cumin
1 can green chilies
¾ tsp. salt
1 Tbsp. butter
½ medium onion, chopped
3 c. rice, uncooked
juice from 1 lime
Bring water to boil, add all ingredients. Reduce temperature to low. Cover and simmer 30 minutes or until rice is tender. You may need to add more water.
Creamy Tomatillo Dressing
1 packet Traditional Hidden Valley Ranch mix (not Buttermilk)
1 cup mayonnaise ( or ½ yogurt and ½ mayo, does not work with all yogurt)
1 cup buttermilk (or 1 cup milk, plus 1 Tablespoon lemon juice. Combine just before use or it will curdle.)
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro, stems removed
1 clove garlic
Juice of 1 lime
1 jalapeño, seeded
Mix ingredients in blender.
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