As promised, I wanted to share the recipe I tried out last week. The inspiration for this recipe came from a combination of two recipes I make all the time-chilanto lime chicken and my own salsa chicken. It's so simple and can be served multiple ways. This will forever be one of my favorites!
I had all intention of serving this for "Taco Tuesday," something we look forward to in the Dunham household. Buuuut, last week it was "Taco Friday." Sometimes, you plan, plan, plan but Taco Tuesday doesn't happen on Tuesday. Something I'm still learning. And it has nothing to with tacos, at all. More on that later. J
Nonetheless, this chili lime chicken was SO flavorful and delicious. It might, in fact, become my weekly "Taco Tuesday" recipe.
Recipe
3 boneless, skinless chicken breasts
8 oz can of whole kernel sweet corn, drained
1 can mild Rotel
1 medium onion
2 limes, juiced
1/4 cup chopped fresh cilantro
1 clove fresh minced garlic
chili powder
cumin
garlic powder
onion powder
paprika
salt
Add all ingredients to crockpot. Make sure to pour the entire can of Rotel over the chicken, and do not drain. I did drain my corn, however, I poured a little of the juice into the bottom of the crockpot for moisture. Otherwise, a little water works just fine. My chicken was frozen, so I set the crockpot to high for 4 hours, and low for the last two. If chicken is thawed, I would recommend cooking on low for 6 hours.
**Note: I did not measure out the spices this time. I just sprinkled generously with chili powder, cumin, garlic powder and onion powder, and then went lighter on the paprika and salt. If you like a spicier flavor, I'd season it this way. Otherwise, go lighter on the chili powder. Season to taste. Once the chicken is tender, shred using two forks. I like to shred mine a little before the 6 hours is up. I feel like it adds more flavor to the dish.
And voilà...
There you have it! I ate my chicken over lettuce, as a taco salad. Sam made tacos with cheese, avocado and sour cream. To be quite honest, I could have eaten the chicken all by itself too!
1 can mild Rotel
1 medium onion
2 limes, juiced
1/4 cup chopped fresh cilantro
1 clove fresh minced garlic
chili powder
cumin
garlic powder
onion powder
paprika
salt
Add all ingredients to crockpot. Make sure to pour the entire can of Rotel over the chicken, and do not drain. I did drain my corn, however, I poured a little of the juice into the bottom of the crockpot for moisture. Otherwise, a little water works just fine. My chicken was frozen, so I set the crockpot to high for 4 hours, and low for the last two. If chicken is thawed, I would recommend cooking on low for 6 hours.
**Note: I did not measure out the spices this time. I just sprinkled generously with chili powder, cumin, garlic powder and onion powder, and then went lighter on the paprika and salt. If you like a spicier flavor, I'd season it this way. Otherwise, go lighter on the chili powder. Season to taste. Once the chicken is tender, shred using two forks. I like to shred mine a little before the 6 hours is up. I feel like it adds more flavor to the dish.
And voilà...
There you have it! I ate my chicken over lettuce, as a taco salad. Sam made tacos with cheese, avocado and sour cream. To be quite honest, I could have eaten the chicken all by itself too!
Enjoy,
Reanna
Wow Reanna ! Im so proud of your new blog ! This is just wonderful and am so happy for you and your new husband. am going to try this great recipe and look forward to seeing many more from you ! God bless you and your sweet hubby !
ReplyDeleteBlessings
Stephanie