I’m a bit behind, this was dinner for Cinco de Mayo on Monday night. The chicken was delicious and easy to make and I served it with Lime Cilantro Rice and black beans, yum! The recipe comes from a blog called Closet Cooking and I would encourage you to go look at the pictures there because they are beautiful! I struggle with my food pictures, I feel like I just don’t have the time to make them jaw dropping, oh well, someday maybe.
1 1/2 pounds chicken breasts or thighs
3/4 cup orange juice (about 2 oranges)
1/4 cup lime juice (about 2 limes)
4 cloves garlic, chopped or pressed
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 Place chicken in slow cooker. Stir together remaining ingredients and pour over chicken. Cook on low 6 – 8 hours, until tender.
2 Shred chicken (I shredded it with my mixer using the paddle attachment), mix in 1/4 cup juices, spread out on baking sheet in single layer and broil until it starts getting crispy, about 5 minutes. Mix in 1/4 cup juice, stir it all up and broil for another 5 minutes then mix in 1/4 cup more juice.
3 Serve as desired.