Here’s another crock pot recipe for the upcoming cooler months. I just made this yesterday, and it’s already gone. That’s crazy considering it’s only my husband and I in the house. lol. This recipe is quite possibly one the absolute easiest recipes I’ve ever tried. I tweaked it from I recipe I got from The House of Hendrix.com, but I didn’t have any lime, and she didn’t have any measurements… so here ya go!
Crock Pot Cilantro Chicken
Yields about 7 (1/2 cup) servings | Each Serving is Approx. 38 Calories | Prep Time: 10min | Cook Time: 4 Hours
- 2 Chicken Breasts (skinned, thawed, and deboned)
- 2 teaspoons of lemon juice
- 1 teaspoon dried Cilantro
- 1/2 an Onion (I put mine through the food processor, because I don’t like large chunks of onion, but if you don’t mind them then just roughly chop the onion)
- 1 tablespoon Chicken Bouillon
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon garlic powder
Okay, so I changed her recipe a lot! But again, I think I made it super easy.
Directions: Throw everything into the crock in this order: Chicken, Water, Everything else. No need to stir or mix or anything, just cover it and leave it on low for 2 hours. Then flip the chicken over and cover crock for another 2 hours. Then pull chicken out and shred with a fork (should just fall apart).
This chicken is great for tacos, enchiladas, pasta, salad, sandwiches… anything really. It comes out nice and juicy. If you want less juice, reduce water to 3/4 cup.
The original recipe is here if you would like to try it: The House of Hendrix