I was pintrest browsing the other day (man that’s addicting!) and found a recipe that had pretty much gone viral for Cilantro Lime Chicken. The recipe was nothing more than chicken, salsa and lime juice. Hmmm…a little boring for my liking. So, I have come up with my own, still super simple, recipe for Cilantro Lime Chicken that was a total hit at our house this week. In fact, we have eaten it three different ways and loved every version. Every time I cook with my crock pot I wonder why I don’t use it more often. It was the perfect solution on a hot day to not have the stove on all afternoon. Fabulous!!
 

Slow Cooker Cilantro Lime Chicken
Ingredients
  1. 16 oz. salsa (hot, medium or mild, it's up to you)
  2. 1 white onion, cut into bite sized pieces
  3. 2 limes, juiced
  4. 2 jalapenos, chopped (if you like less spice only use one, or even a can of green chiles would even cut back the spice even more)
  5. 3 T. taco seasoning (homemade is best!)
  6. 1/2 c. cilantro, chopped (and a little extra for garnish)
  7. 1 t. salt
  8. 4-6 boneless skinless chicken breasts
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Place all of the above ingredients into a slow cooker and cook on high for 4-5 hours, or until chicken is tender (or 6-8 hours on low). Once the chicken is cooked through, remove from the slow cooker & serve in a tortilla as a burrito, in enchiladas, in quesadillas or just on a plate with cheese & sour cream.
Print
Deals to Meals https://www.dealstomealsblog.com/

Variations on this recipe:
The first day we ate the chicken on a plate with this totally delicious Cuban Beans & Rice that I will blog about tomorrow. The second night we ate the chicken in quesadillas with the leftover beans & rice and lots of yummy, melted cheese, dipped in a sour cream, mayo and taco seasoning mixture that I LOVE (1/2 c. sour cream, 1/2 c. mayonnaise, 1-2 T. taco seasoning and squeeze of lime). The next meal a couple days later we had shredded chicken enchiladas. Just put the shredded chicken in a flour tortilla with more black beans, rice, cheese and smother the enchilada with the extra salsa mixture. I even pureed the salsa mixture until it was smooth and it made the perfect enchilada sauce! Cover with more cheese, bake at 350 until golden brown and you have another meal that was made in just a few minutes. I think this chicken would also be great on a salad with a Cafe Rio Cilantro dressing.  The uses are endless 😉