Mexicanstylelimeandcilantrowholechickenslowcooker Recipes

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SLOW COOKER CILANTRO LIME CHICKEN



Slow Cooker Cilantro Lime Chicken image

This is a nice change from plain chicken tacos. The cilantro really adds a burst of flavor to this recipe.

Provided by ltlmsmfft

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h10m

Yield 6

Number Of Ingredients 5

1 (16 ounce) jar salsa
1 (1.25 ounce) package dry taco seasoning mix
1 lime, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

Steps:

  • Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.

Nutrition Facts : Calories 271.9 calories, Carbohydrate 9.3 g, Cholesterol 117.2 mg, Fat 4.7 g, Fiber 1.3 g, Protein 45.3 g, SaturatedFat 1.3 g, Sodium 975.9 mg, Sugar 3.4 g

MEXICAN STYLE LIME AND CILANTRO WHOLE CHICKEN (SLOW COOKER)



Mexican Style Lime and Cilantro Whole Chicken (Slow Cooker) image

An easy way to have dinner done when you get home. Also great way to make chicken for tacos or other recipes that call for cooked chicken. From Not Your Mother's Slow Cooker Cookbook.

Provided by Chandra M

Categories     Whole Chicken

Time 7h15m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 -4 lbs broiler chickens
1 teaspoon salt
1 teaspoon pepper
1 lime
1/2 cup fresh cilantro stem
2 garlic cloves, peeled

Steps:

  • Wash and dry the chicken.
  • Reserve the giblets and neck for another use.
  • Season the chicken inside and out with salt and pepper.
  • Place in the slow cooker breast side up.
  • Squeeze the juice of the lime over the chicken.
  • Put the remains of the lime, cilantro and garlic inside the cavity.
  • Cover and cook on the low setting for 6-7 hours or until an instant read thermometer reads 180 degrees Fahrenheit in the thickest part of the thigh.
  • Transfer the chicken to a platter.
  • Pour the liquid from the cooker into a separate container and refrigerate for another use.

CROCK POT MEXICAN CHICKEN CHILI



Crock Pot Mexican Chicken Chili image

I was fooling around with basic staples that I have in the house and on a whim, threw this together. It was a HIT! Not quite sure what to name it, but it reminds me of a chili of sort, so I named it Mexican Chicken Chili.

Provided by Theresa in Chi-town

Categories     Chicken Breast

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 12

5 boneless skinless chicken breasts (can be frozen)
1 (1 1/4 ounce) packet chicken taco seasoning mix
1 (32 ounce) can petite diced tomatoes
1 (15 ounce) can dark red kidney beans, undrained
1 (15 ounce) can garbanzo beans, undrained
1 (15 ounce) can corn (or use frozen)
1/4 cup butter (sliced)
1 tablespoon salt
diced raw white onion (optional)
1 lime, juice of
sour cream (optional)
tortilla chips (optional)

Steps:

  • Place chicken breasts in bottom of crock pot.
  • Top with Seasoning Mix, Diced Tomatoes, Kidney Beans, Garbanzo beans and Corn.
  • Slice butter and arrange on top of mixture. Sprinkle salt on top.
  • Cook on High 6 hours.
  • When done, use two forks and shred the chicken in the crock pot.
  • While your shredding, put on a pot of white rice. I usually cook 2 cups of rice to go with mixture. Or, you can serve in warm tortillas, eat like a soup or use tortilla "scoop" chips to eat.
  • Put rice in bowl and serve chicken mixture on top of the rice. Optional and VERY YUMMY toppings would be chopped white onion, sour cream, crumbled tortilla chips and then a nice squeeze of fresh lime juice. Fantastic when served with everything!
  • Enjoy!

Nutrition Facts : Calories 451.4, Fat 12.8, SaturatedFat 5.7, Cholesterol 83.3, Sodium 1566.1, Carbohydrate 53.6, Fiber 11.9, Sugar 7.5, Protein 34.4

GRILLED CILANTRO-LIME CHICKEN THIGHS



Grilled Cilantro-Lime Chicken Thighs image

All the flavor without the fuss, these chicken thighs come together in a flash. Serve with Mexican-style street corn and beans.

Provided by Soup Loving Nicole

Categories     Chicken Thighs

Time 2h17m

Yield 4

Number Of Ingredients 8

½ cup chopped fresh cilantro
¼ cup olive oil
2 tablespoons lime juice
2 teaspoons ground cumin
1 teaspoon dried Mexican oregano
salt and ground black pepper to taste
2 pounds boneless, skinless chicken thighs
lime wedges for garnish

Steps:

  • Whisk cilantro, oil, lime juice, cumin, oregano, salt, and pepper together in a large bowl. Add thighs and stir to combine. Cover and refrigerate for 2 hours.
  • Preheat an outdoor grill over medium-high heat and lightly oil the grate.
  • Cook thighs for 6 minutes. Flip and cook until chicken is no longer pink in the center and the juices run clear, about 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lime wedges if desired.

Nutrition Facts : Calories 398 calories, Carbohydrate 1.6 g, Cholesterol 188.4 mg, Fat 22.7 g, Fiber 0.4 g, Protein 45 g, SaturatedFat 4.2 g, Sodium 200.1 mg

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