Slow Cooker Cilantro Chutney Chicken Recipes

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SLOW COOKER CILANTRO LIME CHICKEN



Slow Cooker Cilantro Lime Chicken image

Chicken breasts are one of the most popular cuts of meat, but I often find them dry and bland unless they've been properly brined or marinated. Enter the magic of the slow cooker, which solves our dry chicken problem with easy and elegance. Chicken breasts are slow cooked in a slightly spicy sauce until juicy and infused with flavor. Lime juice and salt tenderize the chicken as it cooks, and the result is restaurant-quality cilantro lime chicken that will transform you into a weeknight dinner super hero!

Provided by Danielle Esposti

Categories     Main Course

Time 8h10m

Number Of Ingredients 11

1/2 c chicken broth
1/4 c olive oil
1/4 c lime juice
4 cloves garlic (peeled and smashed)
1 jalapeno (seeded and chopped; see notes)
1-2 tsp sea or kosher salt (see notes)
2 tsp cumin
1 tsp paprika
1 tsp cracked black pepper
2 lb boneless skinless chicken breasts
1/2 c chopped cilantro

Steps:

  • Place the chicken broth, olive oil, lime juice, garlic, jalapeno, salt, cumin, paprika, and pepper into a food processor. Blend until the garlic and jalapeno are pulverized and the sauce is well incorporated.
  • Lay the chicken in a single layer in the crockpot. Pour the sauce over the chicken.
  • Cover and cook on low for 8 hours for best results (or high for 4 hours).
  • Using two forks, shred the chicken. Add the cilantro to the chicken, and toss again. Serve immediately (see post notes for serving suggestions). Leftovers keep in a tightly sealed container in the fridge for a week, or in the freezer for up to 2 months.

Nutrition Facts : Calories 266 kcal, Carbohydrate 2 g, Protein 34 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 691 mg, UnsaturatedFat 8 g, ServingSize 1 serving

SLOW-COOKER CILANTRO-CHUTNEY CHICKEN



Slow-Cooker Cilantro-Chutney Chicken image

Sauteing the onions adds sweetness and an extra layer of richness to this chicken dish, and stirring in the chutney towards the end of cooking keeps the flavors bright and fresh.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 3h

Yield Serves 4 to 6

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 onions, cut into 1 1/2-inch pieces (4 cups)
2 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
1 tablespoon minced peeled fresh ginger (from a 1-inch piece)
5 cloves garlic, thinly sliced
1 jalapeno, sliced, plus more for serving
4 cups packed cilantro leaves and thin stems, plus more leaves for serving
1/2 cup roasted unsalted peanuts, plus more, chopped, for serving
2 teaspoons packed light-brown sugar
1 tablespoon fresh lime juice, plus lime wedges for serving
Steamed rice and yogurt, for serving

Steps:

  • Heat a large skillet over medium-high. Add oil and onions; cook, stirring occasionally, until browned, about 8 minutes. Transfer to a 5-to-6-quart slow cooker. Season chicken with salt and pepper; stir into slow cooker with ginger, garlic, and jalapeno. Cover and cook on high 2 hours.
  • In a food processor, pulse cilantro, peanuts, brown sugar, and juice until finely chopped; add to slow cooker. Cover and cook 30 minutes. Season with salt and pepper. Serve over rice, with yogurt, jalapeno, cilantro, chopped peanuts, and lime wedges.

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

CILANTRO CHUTNEY CHICKEN



Cilantro Chutney Chicken image

This chicken has an Indian flair to it, but it is mild and will be loved by anyone who loves the flavor of cilantro. It requires some work so it is only for people who are adventurous and looking for something new. Adjust the amount of cilantro--adding up to an extra bunch--to suite your tastes. Try serving with bread and rice.

Provided by YAKUTA

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 4

Number Of Ingredients 10

1 (3 pound) whole chicken, cut into pieces
2 teaspoons minced fresh ginger root
2 teaspoons minced garlic
1 bunch fresh cilantro
1 teaspoon ground cumin
1 jalapeno chile pepper, stem and seeds removed
2 tablespoons lemon juice
¼ cup ground unsalted cashews
1 cup heavy whipping cream
salt to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove and discard the skin from the chicken. Wash parts and pat dry. Combine the garlic and ginger and rub over the chicken. Place the chicken parts in a 9x13 inch baking dish, cover with foil and set aside.
  • Meanwhile, place the cilantro, cumin, jalapeno chile pepper and lemon juice in a blender and puree until smooth, adding some water if necessary. Set this aside for later. In a separate small bowl, combine the cashews with the cream. Mix well and pour over the chicken.
  • Bake chicken at 350 degrees F (175 degrees C) for 30 minutes, or until chicken releases its juices. Then bake, uncovered for 15 more minutes, allowing the liquid in the dish to thicken slightly to a gravy.
  • Remove from oven and combine the gravy in the dish with the reserved cilantro chutney. Mix this well and serve over the chicken.

Nutrition Facts : Calories 996.8 calories, Carbohydrate 6.6 g, Cholesterol 336.9 mg, Fat 77.5 g, Fiber 0.8 g, Protein 66.4 g, SaturatedFat 29.2 g, Sodium 270.2 mg, Sugar 0.8 g

SLOW COOKER CILANTRO-LIME SHREDDED CHICKEN



Slow Cooker Cilantro-Lime Shredded Chicken image

We love shredded chicken...I will often make large batches of it and freeze in meal size portions. This makes chicken tacos, enchiladas and other favorite chicken meals all that much faster to get on the table. For this chicken, I used what I had on hand in the freezer. I dropped a package of chicken breasts and a package of chicken thighs into the slow cooker...a good mix of white and dark meat! Along with some lime juice, olive oil and big hunks of cilantro and bam...Seriously y'all...the cilantro flavor totally infused into the chicken as it cooked all day. Perfect for using in your favorite Mexican chicken dish. Also, I should add that I got a large batch of cilantro for just $0.29!

Provided by ElizabethKnicely

Categories     Chicken

Time 8h5m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
3 limes, juiced
1 onion, chopped
1 lb chicken breast, boneless skinless
1 lb chicken thigh, boneless skinless
2 garlic cloves, crushed
1/2 bunch cilantro
1/2 teaspoon ground cumin
salt, to taste
pepper, to taste

Steps:

  • Put all the ingredients in the slow cooker. Cook on LOW for 8 hours.
  • Once cooking is complete, use 2 forks to pull the chicken apart. Pull out any long cilantro stems, if necessary.
  • Serve Cilantro-Lime Shredded Chicken in favorite chicken recipes.
  • (Portion out chicken into meal size portions and place in freezer baggies and freeze for future use.).
  • Cost me $5.56 for 3-4 meals worth of shredded chicken.

Nutrition Facts : Calories 495.1, Fat 31.4, SaturatedFat 8.4, Cholesterol 168.2, Sodium 162.5, Carbohydrate 8.6, Fiber 2, Sugar 2.1, Protein 44.2

SLOW-COOKER MANGO CHUTNEY CHICKEN CURRY



Slow-Cooker Mango Chutney Chicken Curry image

This sweet and spicy combination of mango and curry take your weeknight chicken dinner to a whole new level! Serve with small bowls of toppers like toasted shredded coconut, chopped peanuts, raisins and chopped cilantro.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h20m

Yield 4

Number Of Ingredients 12

4 bone-in chicken breast halves (about 3 lb), skin removed
1 can (15 oz) garbanzo beans, drained, rinsed
1 small onion, thinly sliced
1 small red bell pepper, chopped (1/2 cup)
1 cup fresh sugar snap peas
3/4 cup water
2 tablespoons cornstarch
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (9 oz) mango chutney
4 cups hot cooked rice or couscous

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, layer chicken, beans, onion, bell pepper and pea pods. Mix remaining ingredients except rice; pour into slow cooker. Cover; cook on Low heat setting 6 to 7 hours or until vegetables are tender and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  • Serve chicken and vegetables over rice.

Nutrition Facts : Calories 610, Carbohydrate 97 g, Cholesterol 75 mg, Fat 1/2, Fiber 7 g, Protein 39 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 23 g, TransFat 0 g

LEMON CILANTRO CHICKEN



Lemon Cilantro Chicken image

This fall-off-the-bone chicken with lemony gravy is very easy to prepare and is a wonderful way to cook a whole chicken in the slow cooker. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup chopped fresh cilantro
3 tablespoons canola oil, divided
2 tablespoons lemon juice
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon grated lemon zest
1 broiler/fryer chicken (3 to 4 pounds)
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 cup white wine or chicken broth

Steps:

  • In a small bowl, combine the cilantro, 2 tablespoons oil, lemon juice, garlic, salt and lemon zest. Loosen skin around the chicken breast, leg and thigh. Rub the cilantro mixture under and over the skin. Rub any remaining mixture into the cavity. Drizzle with remaining oil. Sprinkle with paprika and pepper., Place in a 6- or 7-qt. slow cooker. Add wine to slow cooker. Cover and cook on low for 4-5 hours or until a thermometer reads 180°. Remove chicken to a serving platter; cover and let stand 15 minutes before carving. Skim fat and thicken juices if desired. Serve with chicken.

Nutrition Facts : Calories 328 calories, Fat 21g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 864mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.

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Top Asked Questions

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Combine garlic, red pepper, ginger, lime zest and juice, brown sugar, evoo, onion, vinegar, raisins, mango, chicken, salt, and pepper in a reusable storage bag. Allow to marinate at least 4 hours or overnight. Preheat slow cooker to low.
How to cook chicken in a crock pot with butter?
Place chicken breasts into your slow cooker. Sprinkle the chicken with the salt, pepper, cumin, cilantro, and garlic. Cut the lime in half and squeeze over the chicken. Place the sliced butter over the chicken. Cook on high for 3-4 hours or on low for 6 hours.
How to cook chicken and rice in a slow cooker?
In slow cooker, layer chicken, beans, onion, bell pepper and pea pods. Mix remaining ingredients except rice; pour into slow cooker. Cover; cook on Low heat setting 6 to 7 hours or until vegetables are tender and juice of chicken is clear when thickest part is cut to bone (at least 165°F). Serve chicken and vegetables over rice.
How long to cook chicken Tenderloin in slow cooker?
Combine garlic, red pepper, ginger, lime zest and juice, brown sugar, evoo, onion, vinegar, raisins, mango, chicken, salt, and pepper in a reusable storage bag. Allow to marinate at least 4 hours or overnight. Preheat slow cooker to low. Transfer ingredients to slow cooker, cover, and cook for 4 hours.

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