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SLOW COOKER CILANTRO LIME CHICKEN


SLOW COOKER CILANTRO LIME CHICKEN

Chicken breasts are one of the most popular pieces of meat, but I often find them dry and soft if they were not properly pickled or pickled. Immerse yourself in the magic of a multicooker that will easily and elegantly solve our problem with dry chicken. Chicken breasts are slowly cooked in a slightly spicy sauce until juicy and full of flavor. Lime juice and salt soften the chicken during its preparation, and the result is a restaurant-quality lime chicken that will turn you into a superhero for dinner, which lasts a week!

Recommended Equipment

  • Food processor
  • Crocpot

Ingredients

1/2 c chicken stock
1/4 with olive oil
1/4 s lime juice
4 cloves of garlic, peel and break
1 jalapeno, sown and chopped; see notes
1-2 tsp sea ​​or kosher salt, see Notes
2 tsp caraway seeds
1 tsp paprika
1 teaspoon cracked black pepper
2 pounds boneless skinless chicken breasts
1/2 chopped cilantro

Instructions

  1. Put chicken stock, olive oil, lime juice, garlic, jalapenos, salt, caraway seeds, paprika and pepper in a food processor. Mix until the garlic and jalapenos are chopped and the sauce is well mixed.
  2. Put the chicken in one layer in a pan. Pour the sauce onto the chicken.
  3. Cover and cook over low heat for 8 hours for best results (or 4 hours).
  4. Using two forks, grind the chicken. Add cilantro to the chicken and mix again. Submit immediately (see Publication Notes for proposals). The remains are stored in tightly sealed containers in the refrigerator for a week or in the freezer for up to 2 months.

Notes

If you are extremely sensitive to salt, start with one teaspoon. Add up to 2 teaspoons to taste.
For sharper chicken, leave the seeds in jalapenos.

This article is adapted from this site.

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