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Cilantro Lime Shredded Chicken

Easy and flavor-packed, this will be your new go-to recipe when it comes to making Mexican dishes.
Print Recipe
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds boneless, skinless chicken breasts
  • 1/4 C canola oil olive oil will work, too
  • 1/3 C fresh squeezed lime juice
  • 5 cloves garlic, minced
  • 1 can 4.5 oz size, chopped mild green chiles do NOT drain;
  • 2 tsp salt
  • 2 tsp cracked black pepper
  • 3 tsp cumin
  • 1 small jalapeno, chopped (optional; can use other hotter chiles if desired)
  • 3/4 C fresh cilantro, chopped

Equipment

  • Slow cooker

Method
 

  1. In a bowl or large measuring cup, mix all ingredients except the chicken and cilantro.
  2. In a slow cooker, place chicken breasts in bottom. Pour the liquid mix over the top. Set slow cooker to low and cook for 8 hours (high = 4 hours). When done, remove chicken from slow cooker and shred using two forks. Return chicken to the slow cooker and add fresh cilantro. Stir to combine. It's ready to serve!

Notes

Cooked chicken can be frozen in an airtight container up to 3 months. When freezing, omit the cilantro. Scoop some extra liquid over the chicken in your freezer pack to help retain moisture.  To use, thaw the frozen chicken in the refrigerator overnight. Heat in a sauce pan or microwave, adding chicken broth if additional moisture is needed. Once it's hot, add fresh cilantro and mix together well.