This makes a bunch of chicken, so freeze leftovers in 2 cup portions. The only variation I did was substitute a mexican spice mix called adobo for the cumin and oregano since it has both in it. I have also prepared it (accidentally) without the lime juice and it tastes fine. It is also good without the cilantro, but I LOVE cilantro, so I usually add some.
1 1/2 pounds boneless chicken breast halves
1 /1/2 pounds boneless chicken thighs
1 can 10 oz original diced tomatoes with green chiles
2 cloves garlic minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup fresh lime juice
1/4 cup fresh cilantro minced
How to Make It
Place chicken in 4-quart slow cooker that has been lightly coated with no-stick cooking spray. In small bowl, stir together tomatoes, garlic and seasonings. Pour over chicken. Cook until chicken is tender, about 6 to 8 hours on low heat or 4 to 5 hours on high heat.
Remove chicken; cover and let stand 5 minutes. Use two forks to shred chicken. Return shredded chicken along with any accumulated juices to slow cooke; stir to combine. Stir in lime juice and cilantro. Serve with tortillas and your favorite taco toppings.
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