Slow Cooker Cilantro Lime Chicken

 

I was pintrest browsing the other day (man that's addicting!) and found a recipe that had pretty much gone viral for Cilantro Lime Chicken. The recipe was nothing more than Salsa & lime juice. Hmmm...a little boring for my liking. So, I have come up with my own, still super simple, recipe for Cilantro Lime Chicken that was a total hit at our house this week. In fact, we have eaten it three different ways and loved every version. Every time I cook with my crock pot I wonder why I don't use it more often. It was the perfect solution on a hot day to not have the stove on all afternoon. Fabulous!!

 

Slow Cooker Cilantro Lime Chicken
16 oz. salsa (hot, medium or mild, it's up to you)
1 white onion, cut into bite sized pieces
2 limes, juiced
2 jalapenos, chopped (if you like less spice only use one, or even a can of green chiles would even cut back the spice even more)
3 T. taco seasoning (homemade is best!)
1/2 c. cilantro, chopped (and a little extra for garnish)
1 t. salt
4-6 boneless skinless chicken breasts
Place all of the above ingredients into a slow cooker and cook on high for 4-5 hours, or until chicken is tender (or 6-8 hours on low). Once the chicken is cooked through, remove from the slow cooker & serve in a tortilla as a burrito, in enchiladas, in quesadillas or just on a plate with cheese & sour cream.

The first day we ate the chicken on a plate with this totally delicious Cuban Beans & Rice that I will blog about tomorrow. The second night we ate the chicken in quesadillas with the leftover beans & rice and lots of yummy, melted cheese, dipped s in a sour cream, mayo & taco seasoning mixture that I LOVE (1/2 c. sour cream, 1/2 c. mayonnaise, 1-2 T. taco seasoning & squeeze of lime). The next meal a couple days later we had shredded chicken enchiladas. Just put the shredded chicken in a flour tortilla with more black beans, rice, cheese & smother the enchilada with the extra salsa mixture. I even pureed the salsa mixture until it was smooth and it made the perfect enchilada sauce! Cover with more cheese, bake at 350 until golden brown & you have another meal that was made in just a few minutes. I think this chicken would also be great on a salad with a Cafe Rio Cilantro dressing.  The uses are endless ;)