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.