Cilantro Lime Chicken did not disappoint last week – and the good news is that it made a lot of food to eat several different ways. We had two dinners from it and lunch leftovers. This dish can be eaten plain, over jasmine rice, with tortillas chips, as a huge nacho plate with extra olives, cheese and fixins, as burritos, tacos, and quesadillas with red onion and sour cream.
This recipe is flexible. It can be frozen for a few weeks if you’re planning on making this ahead of time. Our family loves easy slow cooker meals that are full of flavor. Clean up is simple and I didn’t have to think about “what’s for dinner” at all the entire day! And my whole house smelled good while it was slow cooking – like I was actually Momming?!
- 1.5# of boneless, skinless, organic-free range chicken (that’s a tall order, hey?), cubed or cut into small pieces
- 1 can black beans, drained and rinsed
- 1 can of diced tomatoes + green chiles
- 1 can of fire roasted corn (or plain corn is fine too)
- 1/2 cup salsa – I like mild or medium store bought salsa so the kids enjoy it too
- 1/2 cup chopped fresh cilantro leaves (I actually hate cilantro, but dont mind it in this dish.)
- 1/2 red onion perfectly Diced Onion
- 1 diced jalapeno
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp onion powder
- 4 cloves garlic or 2 tbsp garlic powder
- salt and pepper
- juice of two limes
- If you’re freezing this, just put all the contents of this recipe into a freezer zip top bag and place in your freezer, up to two months.
- If you’re not freezing, place all the ingredients in to your slow cooker on low up to 8 hours. My slow cooker cooks things quickly, mine was done in 5 hours, but I also cubed the chicken.
We are BIG Wisconsin Football fans, I plan on using this for Packer parties, Badger Tailgates and long winter weekends with family. What goes better with Wisconsin Football than beer? Nothing. Nothing goes better together. Well, you could throw in some cheese and sausage.
One of my favorite drinks with Mexican food is a Michelada. * This is an alcoholic beverage*
- chili-salt blend for the rim of the glass
- Kosher or sea salt
- 2 ounces fresh juice from 2 limes
- 2 teaspoons hot sauce
- 1 teaspoon Worcestershire sauce
- 1 (12-ounce) can or bottle light Mexican beer, such as Modelo, Pacífico, Tecate, Victoria, or Corona, well chilled
After you prepare your glass, then mix all of these ingredients together.
This is one of my favorite summer time sippers since it reminds me of the time my hubs and I went to Mexico. I was out of vacation time at work and had to “cough-cough” call in sick for one of the days I was gone. The Michelada was my drink of choice on this trip, and I thoroughly remember swinging and sipping while staring at the ocean. So relaxing!
Enjoy the recipe – I hope you have a great week!