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.