Recipe obtained from Our Salty Kitchen.

Servings: 6

The best part about this recipe is the fun you can have with toppings! I love to serve in a big bowl and start with a base of cauliflower rice before adding the chicken. On top of the chicken, I add cheese, sour cream, salsa, hot sauce, avocado, and more lime. It’s delicious for leftovers as well. Enjoy! -Beth

Ingredients

• ½ c chicken broth
• ¼ c olive oil
• ¼ c lime juice
• 4 cloves garlic, peeled and smashed
• 1 jalapeno, seeded and chopped; see notes
• 1-2 tsp sea or kosher salt, see notes
• 2 tsp cumin
• 1 tsp paprika
• 1 tsp cracked black pepper
• 2 lb boneless skinless chicken breasts
• ½ c chopped cilantro

Equipment

• Food Processor (I use a blender or my Vitamix)
• Crockpot

Instructions

• Place the chicken broth, olive oil, lime juice, garlic, jalapeno, salt, cumin, paprika, and pepper into a food processor. Blend until the garlic and jalapeno are pulverized and the sauce is well incorporated.
• Lay the chicken in a single layer in the crockpot. Pour the sauce over the chicken. 
• Cover and cook on low for 8 hours for best results (or high for 4 hours).
• Using two forks, shred the chicken. Add the cilantro to the chicken, and toss again. Serve immediately (see post notes for serving suggestions). Leftovers keep in a tightly sealed container in the fridge for a week, or in the freezer for up to 2 months.