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Crockpot Cilantro Lime Chicken

Sadly, there’s no picture. That’s how quickly this recipe got devoured.

This is going to be (I think) the start of a weekly tradition of using the slow-cooker to make pounds and pounds of meat in one afternoon, experimenting with different flavor combinations instead of the same old weekly coconut milk and green curry. Not that I don’t love that, too. But here goes:

3 lbs chicken parts of your choosing, broken down into more-than-bite-size pieces
– Thighs are more moist and trap more flavor, but are fattier, and thus, unless fully-pastured, have a less than favorable omega 3:6 profile. Just saying.
1/2 cup olive oil
1 jar Herdez salsa verde – available in the Mexican section

1 large onion, chopped or diced or whatever
3-4 cloves garlic
1-2 jalapeno peppers, sliced
1 teaspoon salt
1 handful chopped cilantro
2 shots tequila
juice from 1 lime

Step 1. Mix everything together in the pot.
Step 2. Massage the flavors into the chicken. It’s more fun to use your hands, but wash them afterwards. More than once.
Step 3. Turn crockpot on low. Wait at least 8 hours. Watch some football. Open the crockpot every so often to let the yummy smells waft through your kitchen.
Step 4. Serve with a starch (potato, jicama, rice) or sour cream. It would also go awesome in a soft taco.




  1. Pingback: My Carb Backloading Sample Diet, v2.0 « BACHELOR HELL - October 16, 2012

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