The year started with a little home comfort, a little continental taste, and a little sweet.
Now, I decided, it needed a little spice.
I had found a wonderful Grilled Cilantro Lime Chicken recipe last summer, but just never got around to making it. I thought that the middle of winter would be a great time to brave the drizzle and spice up our week.
Unfortunately, our fairly new grill was knocked over during a wind storm over the holidays and has decided not to work. (Hubs is ecstatic, as you can imagine.)
So, I went to Plan B.
Slow Cooker Cilantro Lime Chicken, adapted from Pip & Ebby
24-oz jar medium salsa verde
juice from one lime
1/4 c fresh cilantro, chopped
1 1.25-oz. package taco seasoning
2 jalapeno peppers, finely chopped
4-6 boneless, skinless chicken breasts, thawed
(If you do not have or want to use a packet of taco seasoning, you can substitute the following:
1 T chili powder
1/4 t garlic powder
1/4 t crushed red pepper flakes
1/4 t dried oregano
1/2 t paprika
1 1/2 t ground cumin
1 t sea salt
1 t black pepper)
In crockpot, mix everything but the chicken. Add chicken and cover with salsa sauce. Cook on low for 6 hours. Serve on rice or shred and serve in tacos.
I wanted spice – and boy, did I get spice!
(Now, that doesn’t mean you can’t tweak my version to make it a little less spicy – for example you could use mild salsa and no jalapenos. I think that would bring the heat down a tad.)
But I like things a little spicy, so this was right up my alley. Plus, it included two of my most favorite food flavors: cilantro and lime. I swear if they had a cilantro and lime perfume, I’d buy it. Really.
I also liked figuring out my own ‘taco seasoning’ to use. (If you want it milder, remove the red pepper flakes.) I saw several ideas online and kind of picked and chose the seasonings I liked.
And I loved the color combinations in my crockpot.
Unfortunately (for the looks) but fortunately (for the flavor), everything kind of melded all together to make a brownish-green sauce. It certainly wasn’t pretty, but it was chock-full of spicy, citrusy, cilantro-y taste. We served it over rice last night and are using the leftovers for tacos tonight.