I’ve said it before and I’ll say it again – I LOVE my crock pot! It’s seriously such a time saver for this working mom of two. I love pairing this recipe with Mexican cheese and tortilla shells for a twist on your basic chicken taco recipe.
- 1 1/2 pounds chicken breasts
- Juice from 2 limes
- 1 bunch fresh cilantro, chopped
- 2 minced garlic cloves
- 1/2 red onion, chopped
- 1 tsp cumin
- salt and pepper to taste
Remove any fat from chicken. Mix together the juice from two limes, 1 teaspoon cumin, diced onion, cilantro and two minced garlic cloves. Place chicken and newly made marinade in a freezer bag and put in your refrigerator for 30 minutes.
When ready to cook, pour contents into crock pot and set to low for 8 hours or high for 4 hours*. Discard freezer bag.
*Depending on the thickeness of the chicken breasts, you may want to check after 3 hours. No one likes dry chicken!
Have you tried this recipe? What did you think? I’d love to hear from you! Comment below.