Ingredients: |
Ingredients: 2 1/2-3 pounds boneless skinless chicken breasts or thighs
1 cup chicken broth
5 tablespoons lime juice, divided (about 3 limes)
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons coarse kosher salt
1/2 teaspoon minced garlic
1/2 teaspoon dried oregano
1/2 cup chopped cilantro, for serving
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Directions: |
Directions:Add the chicken, chicken broth, 1 tablespoon lime juice, chili powder, ground cumin, salt, minced garlic and dried oregano to the slow cooker.
Mix together with a large spoon, cover and cook on high for 3-4 hours or cook on low for 6-8 hours.
Transfer chicken to a plate and shred with a fork. Transfer shredded chicken back to the slow cooker and add in remaining 4 tablespoons lime juice and chopped cilantro.
Mix everything together, taste and season with more salt as needed.
Serve in warm corn tortillas, flour tortillas, paleo tortillas or in lettuce cups with your favorite toppings.
Instant Pot Instructions
Add the chicken, chicken broth, 1 tablespoon lime juice, chili powder, ground cumin, salt, minced garlic and dried oregano to the Instant Pot and secure the lid.
Turn pressure valve to sealing, select Manual (or Pressure Cook), and pressure cooker on high pressure for 10 minutes.
Let the pressure release naturally for 10 minutes and then open the pressure valve to release any left over pressure.
Transfer chicken to a plate and shred with a fork. Transfer shredded chicken back to the Instant Pot and add in remaining 4 tablespoons lime juice and chopped cilantro. |
This recipe for Chicken Carnitas is from