Slow Cooker Cilantro Lime Chicken
This recipe for slow cooker cilantro lime chicken is an incredibly easy, delicious meal the first night. It cooks all by itself and can be dished out when needed, held and reheated for any latecomers, and the leftovers taste great.
To reinvent the leftovers, I often make tacos. If I have a bit of extra rice from the first night, I’ll stir it into the chicken mixture–works with quinoa, couscous or almost any grain of choice. The grain will absorb the leftover juice and create a thick, flavorful “stuffing” for a taco.
As another option, whip up a Mexican-inspired chopped salad, piling the leftovers atop chopped romaine or lettuce of choice. Then add any of your favorite taco-type toppings, from tomatoes, cucumbers and black olives to avocado, shredded cheese and salsa.
For a delicious two-ingredient dressing, simply mix equal parts salsa and ranch dressing. (Click here for my homemade buttermilk ranch recipe.) The chicken mixture works well for enchiladas, too.
For those who may not be a fan of cilantro, simply omit. (Did you know some people have a gene that makes cilantro taste like soap to them?) Whatever the case, this meal is worth making even if you leave the cilantro out.
Slow Cooker Cilantro Lime Chicken
Yield: 8 servings
Though listed as an optional ingredient, black beans provide extra substance and flavor to the meal while ratcheting up the health profile an extra notch or two.
Ingredients
• 2 pounds boneless, skinless chicken breasts (see notes)
• 1 (24-ounce) jar salsa (see notes)
• 1 recipe homemade taco seasoning (recipe follows) or 1 (1.25-ounce) package purchased taco seasoning
• 2 tablespoons freshly squeezed lime juice and the zest of one lime
• 1/4 cup fresh cilantro, chopped
• Optional add-ins: 1 (15-ounce) can black beans, rinsed and drained; 1 jalapeño pepper, finely chopped (seeded to reduce heat, if desired)
• Toppings: shredded Mexican blend or sharp cheddar cheese; additional cilantro
• For serving: Hot cooked rice, quinoa or tortillas; lime wedges
Directions
1. In a slow cooker, mix together the salsa, lime juice and zest, taco seasoning with optional black beans and jalapeño pepper.
2. Add the chicken and flip to coat with the salsa mixture.
3. Cook on low heat for approximately 6 hours (or 3 hours on high) or until the chicken is falling-apart tender. At this point, you may remove the chicken to a plate and shred with two forks before returning to the slow cooker. Or you may serve the chicken breasts whole.
4. Stir in the 1/4 cup cilantro and serve over rice or your grain of choice. Sprinkle with cheese and garnish with additional cilantro if desired.
Notes
• The weights of boneless, skinless chicken breasts can vary substantially. You may cook 6-8 chicken breasts halves at one time if you prefer to serve them as whole breasts or make extra for leftovers. I based the recipe on chicken weight, however, in order to have an adequate chicken-to-sauce ratio, which is more important when shredding the chicken and mixing it back into the sauce.
• Many salsa jars are 16 ounces, so you could use 1 1/2 of this size jar. Choose mild, medium or hot according to preference.
Optional Homemade Taco Seasoning
• (One recipe is the equivalent of one (1.25-ounce) packet of store-bought taco seasoning mix.)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder (not garlic salt)
• 1/4 teaspoon onion powder (not onion salt)
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1 teaspoon cornstarch
1. In a small bowl, mix together all the ingredients.
2. Store in a small jar or other airtight container if not using right away.
• (If you prepare a big batch to use over time, use approximately 2 1/2 tablespoons to equal one store-bought packet.)
Crispy Black Bean Pan Tacos
You know the feeling. You get home late from work, a meeting or kids’ sporting events. Everyone is hungry, no food has been prepared, and you just want to eat…five minutes ago.
As much as I plan ahead, there are definitely times when I’m caught empty-handed. The following recipe is one that I turn to during these moments because it relies on pantry and refrigerator staples, it’s fast, and will chase away hunger in a way that feels almost decadent–but it’s healthy and inexpensive.
Pan-seared tacos can be prepared in minutes and are a happy marriage of filling protein and comfort food. They satisfy in a fast food sort of way–but they’re real food. My younger son who dislikes beans adores these tacos. (Such a score!) My older son and husband love them, too. The beans provide wholesome staying power but the crunchy exterior combined with the creamy, slightly gooey filling makes healthy eating a pleasure.
I often mash up the bean mixture and store it in the fridge for easy lunches throughout the week, although the tacos are equally delicious as a savory breakfast. To ensure a crispy shell, I keep the filling on the dry side–not mixing in salsa, for example. The finished taco can be enjoyed unadorned or with any number of taco-like toppings. Use your hands or a fork and knife, as desired.
Crispy Black Bean Pan Tacos
Yield: 6 tacos
If you stuff your tacos with a bit more than 1/4 cup of the filling, that's fine. You will simply end up with five tacos instead of six.
Ingredients
• 1 1/2 cups cooked black beans (or substitute Bob's Red Mills cooked orca beans)
• 3 tablespoons minced onion
• 3/4 teaspoon ground cumin (level, not rounded)
• 3/4 teaspoon chili powder*
• 1/4 teaspoon kosher salt
• 3/4 cup shredded cheese, divided use (pepper jack, sharp cheddar, or a Mexican blend are good options)
• 6 teaspoons olive oil, divided use for cooking (avocado oil works well, too)
• 6 (6-inch) corn tortillas (may substitute a 6-inch flour tortilla if preferred, although it will not be gluten-free)
• Optional toppings: chopped avocado, salsa, hot sauce, chopped cilantro, Stonyfield plain Greek yogurt or sour cream
Directions
1. In a small bowl, combine the beans, onion, cumin, chili powder and salt. Mash the ingredients together with a fork. (If you are a fan of cilantro, you can mix in 2 tablespoons, chopped.) Set aside along with the cheese.
2. Heat 1 teaspoon of the oil in a small (7-inch diameter works well), nonstick or cast-iron skillet over medium-high heat. Add one tortilla and allow it to cook for about 30 seconds to start the crisping process. Remove from the heat long enough to spread 1/4 cup of the bean mixture over one half of the tortilla. Then sprinkle 2 tablespoons of the cheese evenly over the beans, and return to the heat.
3. Using a spatula, carefully fold the unfilled half of the tortilla over the bean-filled half to form a taco-like shell. Press down lightly on the tortilla, and don't worry if some of the filling oozes out. Just let it sear in the pan and eat alongside your taco or tuck it back in later. Let the taco cook until it is nicely browned and crispy, approximately 3 minutes per side. (As a precaution, peek underneath before 3 minutes is up to avoid burning.) Remove to a plate and serve with toppings of choice.
4. The cooked tacos may be placed on a baking sheet in a 200 degree F oven or toaster oven to keep warm while preparing the remaining tacos. The filling may also be stored in the refrigerator and used, one or two tacos at a time.
Notes
• Beyond the crunchy exterior, the key to a delicious pan taco is a well-seasoned filling. Taste the bean mixture before cooking and add more salt or spice to taste.
• The bean filling can be prepared in advance and refrigerated for use all at once or to provide several easy meals over 4 to 5 days. The mixture may also be frozen.
• I have also made these tacos without the chili powder, using a combination of 1/2 teaspoon each smoked paprika and cumin instead. The next time I might use this combination plus 1/4-1/2 teaspoon chili powder. Feel free to play around with the combination...there are endless ways to enjoy.
