It's cooked in the moderate cooker and takes, similar to, 10 minutes to prepare. Possibly 15 on the off chance that you have a little child clinging to your feet, or you're shaking some morning espresso while you prep, or you just DGAF and feel like takin' it simple. NO SHAME.
It's the best cracking taco chicken you'll ever cook. Indeed, genuinely. Cameron announced it such, and given that he is a taco expert of the most astounding echelon, I'm simply going to trust him. Furthermore, for what it's value, I thoroughly concur with his appraisal, yet here and there outsider approval is fundamental, particularly when wearing titles like "best" and "café quality".
I lied, three things. You will happily eat this chicken for quite a long time, thus will your kids. In the event that mine did, yours will as well! In this way, your future self will thank you in the event that you simply get serious about the sauce, pour it over some additional chicken, and fold that little wonder into the cooler for safety's sake.
Ingredients :
- 1/2 c chicken broth
- 1/4 c olive oil
- 1/4 c lime juice
- 4 cloves garlic peeled and smashed
- 1 jalapeno seeded and chopped
- 2 tsp sea or kosher salt
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp cracked black pepper
- 2 lb boneless skinless chicken breasts
- 1/2 c chopped cilantro
Instructions :
- Place the chicken broth, olive oil, lime juice, garlic, jalapeno, salt, cumin, paprika, and pepper into a food processor. Blend until the garlic and jalapeno are pulverized and the sauce is well incorporated.
- Lay the chicken in a single layer in the crockpot. Pour the sauce over the chicken.
- Cover and cook on low for 8 hours for best results (or high for 4 hours).
- Using two forks, shred the chicken. Add the cilantro to the chicken, and toss again. Serve immediately (see post notes for serving suggestions). Leftovers keep in a tightly sealed container in the fridge for a week, or in the freezer for up to 2 months.