Sunday, January 5, 2014

Cilantro Lime Chicken Crockpot


in the bag: 

  • 3 chicken breasts
  • juice from 2 limes
  • 1 bunch cilantro, chopped
  • 1 (16 oz) bag corn
  • 2 garlic cloves, minced
  • 1/2 red onion, chopped
  • 1 can black beans, drained and rinsed
  • 1 tsp cumin
  • salt and pepper

to cook:

  • cook on low for 8 hours
  • shred meat and serve in tortillas
  • garnish with sour cream, salsa and grated cheese, if desired

I was looking forward to this meal most of all; maybe that’s what made it so disappointing. It might be worth making again, with a few changes. For instance, I would add the corn only at the end, maybe for the last 15 minutes or so and just to heat it through. I’d also add more heat to it; maybe some chill powder or cayenne pepper. 

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