Cilantro Lime Chicken

I hope Bob doesn’t see that I made cilantro lime chicken for the family while he’s out of town. The kids are in full panic asking how they will eat this week while he’s gone. I looked at what I had on hand and decided to toss a few items in the ole slow cooker to make the kids dinner and keep them from ordering take out. {Sshhhh… I don’t want Bob to know I can cook while he’s out of town as he is the king of the kitchen in our home.} You can do a bake cilantro lime chicken but I wanted mine to be more moist so I opted for the slow cooker for this recipe.

While the king of the kitchen is gone I had to stage and photograph on my own. Without a second pair of eyes I see that sometimes I need him! Wow, can we have a photo with chicken that looks so bland? After climbing up on a ladder, changing dishes, and looking at my plate from different angles I didn’t realize that my chicken doesn’t any of the items which were cooked with it.

Despite my photography skills, this tangy chicken is so easy to make and it’s a crowd pleaser. Also, if you have left overs just toss them in a freezer bag and save for later.

I am almost to the end of my cilantro bounty in my little herb garden. It’s December and my plants are still going strong but it will be gone soon with the colder weather. Knowing this I am clipping, cooking, and freezing herbs that I will want during the winter. Bob LOVES cilantro and can eat it like lettuce {yuck}.

Yes, we have a lot of tequila in our home but we don’t drink it much {see the dust on the Patron bottle that I JUST noticed?}. You don’t have to add the tequila to yours but I like the little extra punch it gives the recipe.

Above are all the simple ingredients which most people have on hand on any given day. {Except I just realized once I loaded the pick that I didn’t include the cumin the in the pic above – doi!} Is it Monday? When does Bob come home? BTW, click here if you want learn about an AWESOME citrus press – I have had mine for years and love it!

I mix my ingredients in a bowl or the food processor and then pour over the chicken breasts. Today, I used a bowl because the food processor is dirty and I don’t feel like breaking it down to clean.

Pour the mixture over the chicken breasts and let it cook for about an hour on high and then flip the chicken before turning the slow cooker to low. This is the way I do it or you can cook on low for a longer time, up to you to determine which way you want to do it.

I served with Mexican rice, tomatillo avocado sauce, pico de gallo and a roasted jalapeno pepper. {And a squeeze of lime juice over the top.} Each family eats theirs different as Spencer loads his with cheese, I like the pico and the sauce, while Alex eats hers with rice sprinkled over the top. Get creative!

For a different version, check out my girlfriend’s Crock Pot Cilantro Lime Chicken recipe.

Yield: 4

Cilantro Lime Chicken Tacos

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Prep Time 15 minutes

Cook Time 4 minutes

Total Time 19 minutes

Ingredients

• 3 boneless, skinless chicken breasts
• 2 limes zested
• 1/2 cup lime juice
• 4 tablespoons olive oil
• 2 oz tequila
• 1/2 cup water
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/4 cup fresh cilantro, chopped
• 2 cloves of garlic, pressed
• 1/2 cup onion, red finely chopped

Instructions

1. Place chicken breasts in slow cooker
2. Prepare the remaining ingredients as stated above and pour over chicken breasts
3. Cook on high for 1 hour
4. Turn chicken breasts over and turn slow cooker to low
5. Cook for another 2 hours or until tender and easily tears apart
6. Separate using tongs or forks and pour cooking juice over it to retain moisture and flavor

Buster on his perch to ensure my cooking is up to par. Can’t you see the judgement in his face?