Mexican Blend Shredded Cheese and Sour Creamoptional toppings
Instructions
Put 2.5 lbs boneless skinless chicken thighs in the bottom of a 4 quart slow cooker.
Put 20 oz Cans Diced Tomatoes with Lime Juice and Cilantro (undrained), 2 tablespoons Lime Juice, 1/4 Cup Fresh Cilantro and 1 pkg Taco Seasoning on top of the chicken.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, stirring halfway through the cooking time.
At the end of the cooking time, prepare your Cilantro Lime Rice per the instructions on the package.
Shred your chicken with two forks either in the crock pot or in a bowl (If you shredded your chicken in a bowl, put the shredded chicken back in the crock pot.) and stir until mixed well.
Serve the Cilantro Chicken on top of a bed of Cilantro Lime Rice, topped with Mexican Blend Shredded Cheese and Sour Cream, if desired.
Notes
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.