Slow Cooked Chicken with Charred Jalapeno, Cilantro and Lime
This chicken is so easy and so so versatile! There’s minimal prep and the cooking is hands off (love a crockpot). The chicken comes out juicy and flavorful with fresh cilantro, scallions and lime added at the end for some freshness. You could enjoy it in tacos, rice bowls, between a sandwich bun with some slaw, or on nachos.
Sometimes cooking for two can be challenging because making a good amount of something means that you have to eat it all week and sometimes you just get bored of it. I love that there are a lot of ways to eat this chicken and it also tastes amazing!
I have a little 2 Quart crockpot that I use all the time, and it is perfect for when you’re not making a big pot of chili or soup. I also use it to keep things warm like gravy at Thanksgiving, or queso dip for Superbowl. It is great for slow cooking a few chicken thighs and keeping them submerged in the cooking liquid. You could use a bigger crockpot here but the timing might be a little different.
Have fun!
- 2 lbs boneless, skinless chicken thighs
- 1 cup salsa verde
- 1/2 small white onion
- 1 jalapeno
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1 tsp oregano
- 2 cloves garlic, chopped fine
- 1 bunch cilantro
- 3 scallions
- salt to taste
- 1 lime
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Char jalapeno and onion over the open flame of your stove (if you have gas) or in your broiler, turning occasionally until everything is charred up nicely. I like to leave the attachment point on one side of the onion so that it stays together better.
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Remove the jalapeno and onion from the flame or broiler (this will take different amounts of time with different stoves and ovens). Cut the top off the jalapeno and slice down the middle. Remove the seeds (or keep them if you like spicy) and then dice. Dice the onion as well and add to the slow cooker.
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Add the chicken, salsa, spices and garlic to the slow cooker as well.
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Take your bunch of cilantro and trim off the bottom inch of the stems and discard. Cut again where the majority of the leaves meet the stem and set the leafy part aside for later. Take the stems and chop finely. Add to the slow cooker.
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Stir everything around in the slow cooker until it is nicely combined. Set to high for about 4-5 hours, or low for 6-8 or until the chicken is super tender and falling apart.
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You won't really need to shred the chicken since it will be super tender already, but stir it around a little to loosen it up and incorporate the juices all around. If you find that it is too saucy leave the heat on but crack the lid a few inches.
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Chop the remaining cilantro leaves (about 1 cup chopped) and the green onions. Stir into the chicken with the juice of one lime and season with salt if you find that it needs it. Usually salsas can be a little salty so you might not need to.
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Enjoy in tacos, rice bowl, between two buns with some slaw... this is pretty versatile.