I’m not kidding when I say I make a batch of this a week. It lasts at least 5 days in the fridge and can be made over into TONS of meals. Its good cold, hot, straight out of the slow cooker or reheated in the oven. We have it on corn tortillas for taco night when we arent doing whole 30. We have it wrapped in crisp cool romaine lettuce when we ARE doing the whole 30 (or just trying to be a little healthier). I pack it as a cold lunch on top of salad (with Tessemaes habanero ranch as a dressing.) We love it in bowls on top of regular rice or my Oven Roasted Cauliflower Rice (V, GF, W30, Paleo) Its also KILLER stuffed into a baked potato, or riduculously good on nachos or in enchilads. You get the picture. If you have a batch of this in your fridge the possibilities are endless whether you are a single, a couple or a family of 6. I passionately hate slow cooker/pressure cooker recipes and I tend to think they are the end of civilization- but this changes my mind everytime.
If you use my exact measurements of the spices, it will result in a mildy spicy chicken. It just gives you a tiny kick- not overwhelming. Adjust your measurements to more or less depending on your spice level.
- 4 Large Boneless Skinless Chicken Breasts (2 1/2 to 3 pounds)
- 2 cups Chicken stock (make sure its sugar free and compliant for whole 30)
- Juice from 3 small oranges or 1 large Fresh orange
- 1 small white onion, diced small
- 4 cloves garlic, minced
- 1 tablespoon chipotle chili powder (hold back a little if you are timid about spice)
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 teaspoons cumin
Save for later (not used in slow cooker)
- 1/2 Cup Chopped Cilantro
- Juice of 3-4 Limes
Recipe: 4-5 Hours on LOW (this recipe does not turn out as well on high)
- With the slow cooker or crock pot on LOW, pour in the chicken stock, squeeze the oranges right in, add the onion, garlic, and all of the spices. Give it a good stir or whisk before adding in the chicken breasts. Cover and cook for 4 hours.
- After 4 hours, Prepare a large sheet pan by spraying it with nonstick spray. Remove the chicken from the slow cooker using tongs or a slotted spoon. To check for doneness, pull apart with two forks. Use a large slotted spoon to remove as many of the onions as possible and add them to the sheet pan with the chicken. Keep all broth/juices in the slow cooker (we will use later.)
4. Preheat your oven to 425 degrees. Shred the chicken breasts with two forks. When the chicken is shredded, stir it up to distribute the onions/spices evenly and spread it out into an even layer. Place in the oven for 5 minutes.
5. After 5 minutes, take the chicken and onions out- the chicken will seem a bit dryer and maybe even have golden brown edges. Ladle 1 cup of the cooking liquid from the slow cooker and toss the chicken to evenly coat. Place back in the oven for 6 more minutes. Repeating the process one more time, ladle 1 more cup over the chicken, and place back into the oven for at least 6 more minutes (longer if you want your chicken to be slightly crispier and have golden brown edges.)
6. After the time is up, remove the pan from the oven and turn it off. Add your chopped cilantro, and squeeze the juice from 3-4 limes directly on top of the chicken. Stir to combine really well with tongs. Serve and enjoy!
This keeps excellent in a sealed container in the fridge. Everytime I reheat this I use a pan to crisp it up a bit or throw it back into the oven to warm through.
One of our favorite ways to use this chicken throughout the week is to pile it on top of my Crispy Tex-Mex Veggie Cakes with some guac, Habanero Ranch, queso fresco and some lime.