It’s going to be Cinco de Mayo soon, so time to get in the spirit with some Mexican food! Interestingly, Cinco de Mayo is celebrated more in the US than Mexico, apparently – I think many people caught on to the fact its a good excuse to eat Mexican food, which seems reasonable to me. This slow cooker cilantro lime chicken is a great base for a number of Mexican dishes, such as tacos or taquitos (or flautas – taquitos are made with corn tortillas, flautas with flour) and is super easy to make. I keep saying I should use my slow cooker a little more, and this is the perfect excuse as it makes this chicken fall-apart tender, ready to fill whatever you choose.
We have fajitas now and again in our house and I have been gradually working on what goes in our favorite filling, now that we have pretty much perfected our homemade guacamole and salsa. I say we, as the latter did start as my husband’s creations that I have adapted here and there since I seem to make them more often now, though I have a habit of forgetting to get fresh chilis so either run out last minute or adapt further. The other night, though, I felt like making some taquitos for a change and so knew it was going to need an altogether different filling. After looking around for inspiration, I came up with this slow cooker cilantro lime chicken, partly as it is incredibly easy to make and has a nice not-too-strong taste to it, but also it is meltingly tender and so perfect for filling taquitos or tacos. You could also crumble it over nachos alongside your other choice of toppings.
It is a classic slow cooker recipe in that you just dump everything in, leave it to cook and come back once it’s done. After allowing it to cool a bit, shred up the chicken and add a little liquid from cooking to keep it moist. I made them in to taquitos by dividing the filling between corn tortillas, rolling them then baking them in the oven until lightly brown and crisp (around 15min at 375F). While taquitos/flautas are traditionally fried, cooking them in the oven still crisps them up and is certainly healthier. The corn tortillas did crack quite a bit as the ones I had this time were fairly brittle, but it didn’t stop them being tasty. As I said the chicken filling is fairly mild so is perfect to be dressed up with your favorite additions, such as salsa, guacamole, some hot sauce or chipotle cream. It’s easy, melts in your mouth and a great addition to your Mexican feast. And taquitos are so great to share, so I’m taking these over to Angie and co at Fiesta Friday, and all those at Foodie FriDIY.
- 1 lb 2oz/ 500g chicken - a mix of white and brown meat best
- juice of 1 lime
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 cup water or light stock
- A handful of cilantro/coriander leaves roughly torn
Roughly chop the chicken.
Put all ingredients in to the slow cooker and cook on low for around 4-6 hours.
Allow to cool slightly then take the pieces of chicken from the cooker and shred with two forks. Add a little liquid from the cooker to moisten and either use immediately or store in the fridge until ready to use.