Saturday, October 6, 2012
Healthy Living Post- Crock Pot Mexican Chicken
I think this is the first time I've shared a main course dish on my healthy living posts? I get really excited when I find a recipe that uses all natural ingredients for flavoring (thank you pinterest). The only thing that isn't natural is the 1/3 cup of chicken broth....and that's for the entire meal. Pretty good if you ask me. Instead of tortillas, I toss it over a lettuce/spinach mix. I enjoy these leftovers all week for my lunch salads. Happy Weekend!
4 boneless, skinless chicken breasts
1 1/4 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon coriander
1/4 teaspoon paprika
1 1/2 teaspoon salt
1/2 tsp black pepper
1/3 cup chicken broth
1/3 cup (packed) cilantro leaves, chopped
2 limes
1 large onion, chopped
1 jalapeno, seeded and minced
4 garlic cloves, minced
1 tablespoon olive oil
1 1/4 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon coriander
1/4 teaspoon paprika
1 1/2 teaspoon salt
1/2 tsp black pepper
1/3 cup chicken broth
1/3 cup (packed) cilantro leaves, chopped
2 limes
1 large onion, chopped
1 jalapeno, seeded and minced
4 garlic cloves, minced
1 tablespoon olive oil
*Heat the oil in a medium sized sauté pan. Add the onion and sauté for 5 minutes. Add the cumin, chili powder, coriander, paprika and garlic and sauté two more minutes. Deglaze the pan with the chicken broth making sure to scrape up any browned bits. Turn off and set aside.
*Sprinkle the chicken with salt and pepper. Add to crock pot. Squeeze the lime on top, add the cilantro, jalapeno, and pour the onion and garlic mixture over top.
*Cook on low for 3-5 hours, or until cooked through (different crock-pots cook at varying heats) and tender. Remove chicken breasts from the crock pot, shred and place in a bowl. Scoop out the onions and add to the chicken. Depending on the amount of juices produced, you may want to add some or all of the juice back to the shredded chicken.
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I'm excited to try this! Looks great!
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