Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1/4 cup lime juice (about 2 limes)
- 1/4 cup chopped fresh cilantro
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional: sliced lime and extra cilantro for garnish
Instructions
- Place chicken in the crock pot and season with salt, pepper, cumin, and chili powder.
- Add minced garlic, lime juice, and chopped cilantro on top.
- Cover and cook on low for 4-6 hours or until the chicken is tender and easily shredded.
- Shred the chicken with two forks and stir to combine with the juices.
- Serve hot over rice, tacos, or salads, garnished with extra cilantro and lime slices if desired.
Notes
- For a slightly smoky flavor, add a teaspoon of smoked paprika.
- You can substitute chicken thighs for breasts for juicier results.
- Great for meal prep and keeps well in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal Kcal
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg
