Slow-cooker Mexican Chicken

A slow-cooker is a funny thing, something I never thought I would want/need. Just another unitasker that takes up precious counter space. Boy was I wrong, I’ll be the first to admit it! This thing is great! I use it to cook stews and lovely braises while I’m at work. While it is hard to find recipes that a.) can be cooked for 10+ hours, and b.) don’t inlcude “cream of whatever” soups, I have found some recipes that are amazing. This is one of them. It’s even one of the kind that doesn’t require anything other than dumping and mixing. My favorite. It does include taco seasoning (fajita in the UK) though.. So my homemade credentials are blown!

I pinned this from my friend who got it here. I’m actually making things I’m pinning so go me! Pinterest Challenge success all the way!

So without further ado, the recipe.

Slow-cooker Chilli Lime Mexican Chicken
adapted from Pip and Ebby

You’ll need:
chicken (breasts or thighs, I uses boneless, skinless breasts)
jar of salsa
packet of taco/fajita seasoning
chillies
coriander/cilantro
2 limes
rice
garlic
tortillas (I prefer soft corn, but whatever you prefer)

Step one: Put 4 chicken breasts or 6 thighs (defrosted) in slow cooker. Dump in a taco seasoning packet or if you aren’t lazy like me, mexican spices like cumin and coriander, etc. I added that anyways… Then dump in a jar of salsa (mine was small). Mix that all up til it’s all coated. Then chop up some garlic, a chilli (or 2 depending on how hot you like it!), a big handful of coriander/cilantro and add that along with the juice of a lime. Cook for 10 hours on low (or less, it’s not crucial)

Step two: When you get in, make some chilli garlic lime rice. Yeah buddy, this stuff is good! Make rice as usual but add a chopped chilli, garlic cloves and the zest of a lime. Once cooked, fluff up and add the juice of the lime. Prepare the tortillas by either microwaving in a damp towel or (like microwave-free me) put it on the burner and move it a lot til it’s hot.

Step three: Assemble! Put the tortilla on a plate and add rice and a chicken breast – careful, they fall apart! Top with scallions/spring onions, tomatoes and a dollop of sour cream (or plain greek yogurt, like me!). I also served some red cabbage cole slaw with it which was sooo tasty! To eat the leftovers at work, I put the extra rice, chicken and sauce in a container, cabbage, tomatoes and yogurt in another and ate it more like a saucy rice dish. Mmmm…

Overall, this bad boy is going to be a keeper and a regular in our household. If this sounds like a lot of work, it totally isn’t. Easy peasy. And super delicious. And healthy! No added oils or fats (other than the sour cream/yogurt).

LifeAsIKnowIt


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8 thoughts on “Slow-cooker Mexican Chicken

  1. Ooooh that looks like my kind of food and is making my tummy rumble right now! I got a slow cooker for Christmas and it is still sitting in its box – oops. Must try this out.
    Thanks for linking up! x x

  2. I LOVE my slow cooker and this recipe is SO going in my book!!!

    Thank you soooo much for linking up again – Nom Nom!!

    (GREAT pics by the way!!)

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