This recipe uses chicken thighs, an underappreciated cut of meat. After cooking, they shred so easily and are incredibly moist. They are also one of the least expensive cuts of chicken. You could go the BBQ route, which is completely yummy, but I was feeling like something a little different. I used mild green chiles, so this isn’t very spicy, although you could crank up the heat as desired. That first night, I thought it was pretty tasty.
But the next day, Oh My. I knew I had to share this right away. The flavors intensified to the most delicious chicken ever.
So how to serve up this dish? I love baked potatoes, I could eat them every single day. When you stuff them, it makes a complete, super easy, one pan meal. I used black beans, cheddar cheese and a side salad to finish the meal. This chicken is also great on top of sweet potatoes. In the summer, I utilize my handy toaster oven to bake the potatoes, so the oven doesn’t heat up.
This dish is so versatile, we ate it for three meals straight. It is perfect as the meat in Mexican dishes ( we had taquitos!), but mild enough to be used in all sorts of ways. I highly recommend making a big batch in the slow cooker, and freezing it for future meals.
Ingredients
- 2.5 Lbs. Boneless, Skinless Chicken Thighs
- 1 Can Green Chiles, Mild
- Juice of 2-3 Limes (approx 5 Tbsp.)
- 1 Onion, Diced Small
- 2 Garlic Cloves, Minced
- 1 Tsp. Salt
- 1 Tsp. Dried Cilantro (or 1 Tbsp. Fresh Minced)
- 2 Tbsp. Water or Chicken Stock
- 3-4 Grinds of Fresh Pepper
Instructions
- Place all ingredients into slow cooker. Cook on high for 6 hours, or low 8-9 hours. Shred Chicken. Adjust salt and pepper to taste.
Shared with: Simple Lives Thursday, Whole Foods Wednesday, and What’s Cookin’ Wednesday, and Simple Supper Tuesday.
This chicken looks and sounds full of amazing flavour! Thanks for sharing at Simple Supper Tuesday.
This looks like a fabulous weeknight meal! Thanks for linking up with What’s Cookin’ Wednesday!
This recipe looks great! I want to try it tomorrow, but it doesn’t look like there’s enough liquid. Just the lime juice and a couple of tablespoons of chicken broth will do it?
Yes! The chicken thighs will have a bit of fat on them that will melt and create more liquid too. When I was first creating this recipe I felt the same way and used more liquid. When it was done I ended up with a bit more than I needed (although it does taste great!), so I tweaked until it was just the right amount 🙂 At the end when you shred the chicken, it will absorb any remaining cooking liquid. Hope you like it!
What a fab recipe! I’m always looking for new ways to cook chicken thighs (you’re right, they’re under rated!), and a slow cooker recipe as a bonus 🙂
Sherri,
I love slow cooker meals that you can transmogrify into multiple meals and still look forward to them.
Thanks!
Looks like a lovely baked potato topping. Absolute best way to bake potatoes is in the slow cooker!! No heat, low cost, no effort! I have a post about it if you’re interested! Thanks for sharing your recipe.
Eleni
Thanks for the tip! I had no idea you could cook baked potatoes in the slow cooker! I’ll have to give it a try.
This chicken looks like it must be full of flavor – and it’s so easy!
I love baked potatoes… this looks delicious.