As summer starts to heat up, I love to use my slow cooker. While many of the recipes I associate with a slow cooker involve wintery casseroles, there are tons of recipes to make for summer food.
I love to use this method simply because it doesn't heat up the kitchen. I love grilled food, but for every night it gets a bit old. This is a great way to cook a whole meal in one pot and keep your kitchen cool.
This recipe is so fresh and summery tasting. Lime and cilantro give this dish a bright flavor you will love. The last addition of the cilantro and lime really keep the bright flavors of this meal. This chicken can be served over rice (like I chose to do), wrapped up in a tortilla, or even spread between crunchy corn tortillas for a tasty toastada. However you choose to serve this, it is delicious!
4 chicken thighs, skin removed
1 14 ounce can of roasted tomatoes and green chilies
1 Tablespoon chile powder
1 teaspoon salt
1 teaspoon pepper
juice of 4 limes, divided
1 medium sized bunch of cilantro, chopped and divided
Dump the first five ingredients into a slow cooker sprayed with non stick spray. Add in the juice from three of the limes and about half to three quarters of the cilantro. Cook on low for about 6 to 8 hours or on high for 3 to 5 hours. Shred the meat and return back to the pot to keep warm. Serve with the remaining cilantro sprinkled over top and each person should get a 1/4 lime wedge to squirt over their bowl or tortilla.