CHILI LIME CILANTRO ROSEMARY CROCKPOT CHICKEN

1
Marilyn Renfro Gore

By
@Margo46

My husband and I both love this recipe. I use chicken breasts as I prefer them but you can use whatever parts your like or even a whole chicken! My husband and my 12 year old grandson Brendan both recently had open heart surgery so I cook it without the soup when I want a healthier dish. Leftovers made this way can be shredded to make chicken tacos. However, the soup adds more of a gravy to the mix and we like to eat it over rice made with chicken broth. I use a crockpot liner and zip bag to make cleanup quicker and easier.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4
Prep:
25 Min
Cook:
6 Hr
Method:
Slow Cooker Crock Pot

Ingredients

  • 1/3 c
    olive oil, extra virgin
  • 2 clove
    garlic, minced
  • 1 c
    cilantro, fresh & lightly chopped
  • 2 Tbsp
    red onion, minced
  • 2 Tbsp
    lime juice
  • 1 Tbsp
    chlli powder
  • 1 small
    jalapeno, minced
  • 1 tsp
    rosemary
  • 6 medium
    chicken breasts
  • ·
    salt & pepper to taste
  • 1 can(s)
    cream of chicken soup, fat-free

How to Make CHILI LIME CILANTRO ROSEMARY CROCKPOT CHICKEN

Step-by-Step

  1. Put all ingredients except chicken and soup into a large plastic freezer bag. Mix well.
  2. Add chicken breasts, seal pressing out as much air as possible. Refrigerate overnight.
  3. Add can of cream of chicken soup to the bag the next day and mix well.
  4. Pour into slow cooker and cook on Low for 6 hours to all day.

Printable Recipe Card

About CHILI LIME CILANTRO ROSEMARY CROCKPOT CHICKEN

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Low Fat
Other Tags: Quick & Easy, Healthy




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