Mexican style chicken, flavored with cilantro and lime, served on crispy corn tortillas. This easy slow cooker recipe comes together quickly, making a healthy, hearty, family friendly meal.
I was talking to my friend Suzanne, last month and I asked her what she wanted to see more of. She said, “I want more slow cooker recipes, but don’t make me brown anything beforehand! It sort of defeats the purpose of the slow cooker.”
So, this post is for those of you who are entering the keyword, slow cooker. I turned the this chicken into tostadas for dinner and then again for lunch the next day, with plenty of meat to spare for school lunch burritos the following day. So once again, that $5 bird fed my family of four, for 3 meals.
Mexican style meals like these slow cooker chicken tostadas will become a family favorite!
Slow-cooker Mexican Style Cilantro-Lime Chicken Tostadas
Mexican-Style Lime and Cilantro Chicken (From Not Your Mother’s Slow Cooker Cookbook, by Beth Hensperger and Julie Kaufmann)
- One 4 lb. broiler/fryer
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Juice of 1 small lime
- 1/2 cup fresh cilantro sprigs
- 3 cloves garlic (peeled)
- Wash and dry the chicken, remove the giblets and neck. Cut off any big chunks of fat. Season the chicken inside and out with salt and pepper. Place the chicken in a large crock pot, breast side up. Squeeze the juice of the lime over the chicken and put the rind, cilantro sprigs and garlic into the cavity. Cover and cook on LOW 6-7 hours.
- Transfer chicken to a platter. When cool, shred meat.
- At this point, the recipe suggests de-fatting the liquid, by either putting it in a gravy separator or refrigerating until fat congeals and removing the fat.
- I use the meat in tostadas, burritos or Tortilla Soup. You can add the meat to sauteed peppers and onions, flavoring with the de-fatted chicken stock for fajitas.
Looking for more slow cooker recipes?