Cilantro Lime Slow Cooker Chicken

Today has been a rainy, humid day in Alabama. What happens on a rainy day? I get lazy in the kitchen! Being lazy in the kitchen doesn't mean you have to sacrifice on deliciousness, it just means you simplify. Insert slow cooker here. It doesn't get much easier than the slow cooker. What is great about this recipe is you can use the slow cooker but cook it on high and your meal is ready in just 2 hours. 

This would be an excellent recipe to start when you are getting ready for church and then by the time you make it back home lunch would be ready to dig in! The weather man keeps promising it will be getting cold by the end of the week, so I have a feeling the slow cooker won't be going back in the pantry anytime soon. Cheers to no more 90 degree weather in October!

One of my pups really wanted a bite while I was shredding my chicken…

Okay on to a healthy dinner option that is super easy! Printable recipe here.

Cilantro Lime Slow Cooker Chicken 

GF/DF

Ingredients:

2 boneless, skinless chicken breast

1/4 cup extra virgin olive oil 

1/2 of 16 oz bag frozen corn

1 can low sodium black beans

2 cloves garlic

1/2 red onion

1 bunch fresh cilantro 

1 t cumin

1/4 t salt

freshly ground black pepper to taste

2 Limes, zest of one and juice of both

What to do:

Drain and rinse your black beans.

Dice your onion and mince your garlic.

Roughly chop your cilantro.

Add your chicken into your slow cooker and top with your olive oil.

Add the remaining ingredients into the slow cooker in order listed.

Give it all a good stir. Yes my chicken is under there somewhere.

Cover and cook on high for 2 hours or low for 4-6. 

After the allotted cooking time is up, remove your chicken and shred with two forks.

Add your chicken back into the corn mixture and stir it all together.

Serve over your favorite rice. I chose Basmati for a bit of a change from brown rice. 

I ended up adding a little dollop of salsa for an extra kick.

Thanks Y'all!

-Wise Wife