Monday, May 2, 2011

Baja Bonanza Cilantro Chicken

Summer S.

2 pounds frozen chicken breasts
2 14-ounce cans chicken broth
1 lime, cut into wedges
1 handful chopped, fresh cilantro leaves
1 tablespoon chopped garlic
1 teaspoon dry mustard
1 teaspoon ground cumin
1 teaspoon chili powder
2 teaspoons seasoned salt

Place the frozen chicken and chicken broth in the bottom of a 4-quart slow cooker. Squeeze lime juice over the chicken. Discard all but 2 of the wedges; place those in with the chicken. Add remaining ingredients and stir. Simmer for approximately 8 hours on low heat. When the chicken is done, take 2 forks and shred the chicken. Keep in the slow cooker and serve in natural juices over rice or as part of another dish. Freeze leftover chicken to use in burritos, tacos, enchiladas, or to make a great chicken sandwich. Serves 6 to 8.

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