Crockpot Cilantro Lime Chicken
Tags:
chicken
dinner
instantpot
slowcooker
texmex
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1 pound chicken breasts
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1 (15 oz) can no salt added black beans, drained and rinsed
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1 cup corn kernals (fresh, frozen or canned)
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1 medium red bell pepper, diced
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1/2 cup onion, diced
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1/4 cup cilantro, finely chopped
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2 Tbsp fresh lime juice
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2 serrano (or jalapeno) peppers, minced (optional)
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1/2 cup low-sodium chicken broth
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1 Tbsp cumin
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Optional toppings for serving: salsa, cheese, avocado
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Add all ingredients to slow cooker.
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Stir to combine and cook on low for 4-6 hours.
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Remove chicken, shred, return to pot, stir and serve.
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Place all ingredients in a large ziploc bag and freeze flat.
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Prior to cooking, defrost over night in the refrigerator or under cold running water.
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Dump contents into the crockpot. Add a little bit of water to the bag, shake it around and add to crockpot to help get some of the cilantro out if it sticks to the bag.
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Cook on low 4-6 hours.
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Shred chicken breasts and serve over rice, as is or in tortillas.
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To prep for freezer: Combine all ingedients in a ziploc bag and freeze flat. Thaw in the fridge the night before cooking. Pour contents into crockpot and cook according to directions.
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You may need to add a little water to the ziploc bag and swirl it around to get cilantro out if it sticks to the sides of the bag.
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To cook in the Instant Pot: Add all ingredients to the Instant Pot. Seal, press the manual button and set time for 10 minutes. Shred chicken and serve.