Slow Cooker Tequila Chicken
A light, bright slow cooker tequila chicken recipe that's easy to prep and has lots of fresh lime flavor and just the right balance of spices.
Yield: 10 servings
Ingredients
- 4 lbs. boneless skinless chicken breasts
- ½ cup tequila (preferably a dark tequila)
- Zest of 1 lime
- Juice of 4 limes, divided
- Juice of 2 oranges
- 1 jalapeno, membranes and seeds removed, finely chopped
- ½ medium red onion, chopped (a heaping cup or so)
- 2 cloves garlic
- ¼ cup extra-virgin olive oil
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ¼ teaspoon cayenne (optional)
- For serving: brown rice, shredded Monterey Jack cheese, chopped fresh cilantro, avocado slices
Instructions
- Combine all of the ingredients, reserving one lime for later, in a 5- or 6-quart slow cooker.
- Cook on low for 6-8 hours or on high for 3 ½ to 4 hours.
- Remove the chicken, shred with two forks then stir it back into the sauce. (It will seem like a lot of sauce but the chicken soaks up almost all of it.)
- Squeeze the juice of the remaining lime over the chicken and stir to combine. Season to taste with salt and pepper.
- Serve over brown rice and top with Monterey Jack cheese, cilantro and avocado slices. (Or use for tacos or enchiladas.)
Notes
This recipe makes a lot! It freezes great - I just pop the extra shredded chicken and some juice from the slow cooker into a labeled Ziploc freezer bag. You can use the extras for tacos and enchiladas, burritos or even with a salad.
Of course, you can easily halve the recipe, too, if you prefer.
Nutrition
Serving: 1serving | Calories: 478kcal | Carbohydrates: 19g | Protein: 58g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Cholesterol: 157mg | Sodium: 630mg | Fiber: 4g | Sugar: 9g
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