Yummmmmm. That’s what I have to say about this recipe. I love finding new ways to make chicken since I eat it a looooooooot. My family is addicted to all things tex mex, we ate homemade mexican about 2-3 times a week growing up and we all loved it. We usually had ground beef however and I never even questioned it! I am branching out in my adulthood =) This recipe was spur of the moment but it happened to turn out Gluten free, (bonus!) and super easy as well. The lime and cilantro skillet sauce is fantastic alone, but I like to up the flavor factor by adding in my own spices, onion and garlic. Since I love spicy food I did use 1/2 tsp cayenne and that might be too spicy for some. Feel free to add or subtract from this recipe according to your taste and how convenient the ingredients are. I’ve only made mine in the dutch oven, but I imagine its just as good in the crockpot. My only warning is- don’t skip the sauteing steps! I hate the way onions taste cooked in the crockpot from raw. blech. Follow the steps and you’ll have yourself one delicious dish that everyone will enjoy!
yield: 10 servings, 4.2 oz each
Fat: 3.1 g
Sodium: 434.6 mg
Total Carbs: 4.4 g
Fiber: 1.6 g
Sugars: 1.6 g
Protein: 26.1 g
½ Tb coconut oil
2.5 lb boneless skinless chicken breast
8 oz onion, diced. 1 med-lg
4-5 garlic cloves, diced
1 tsp each: cumin, coriander, chili powder, smoked paprika, kosher salt
½ tsp cayenne pepper
½ tsp fresh cracked black pepper
1lime, juiced and zested
- If using a dutch oven preheat oven to 310°. If not, get your crockpot out of storage and plug in!
- Heat coconut oil in a large skillet or your dutch oven.
- Add in diced onion and garlic and saute until onion is almost translucent, 7-10 min.
- Measure in all the spices and salt and pepper and let them cook with the onions and garlic to develop flavor.
- Nestle chicken breast into the bottom of the pot, move them around a bit first to get them coated in the spices.
- Cook a few minutes, them turn them over to cook and coat the other side. They don’t need to cook through.
- Once the chicken has cooked about 7 minutes total add in the juice and zest of the lime, and the skillet sauce. You can substitute salsa if you cant’ find the Frontera sauce, but the sauce is delicious!
- Stir in the sauce, juice and zest.
- If using your dutch oven, put the lid on and place the pot in the oven. Cook in the oven for about 50 min to an hour.
- If using a crockpot, pour everything in your skillet into your crockpot and cook on high for an hour, or on low for 2 hours. You want it cooked through, but not overly done to where the meat loses its juices and gets dry.
- Once the chicken is cooked, shred it with two forks and let it sit and absorb the sauce for about 10 minutes.
This was amazing over quinoa with avocado slices. It is also great wrapped in a corn tortilla with a dollop of plain Greek yogurt! Pretty much anything you can do with shredded meat this would be wonderful with. (Taco bar for a Mexican themed party!) When I’m heating up leftovers I usually am picking at the cold meat and it is also delicious! I hope you enjoy this recipe, its easy and tasty as heck!