Paleo Crockpot Chile-Lime Chicken, Christina Wilson
November 8, 2013
As a teenager I grew up in Phoenix, Arizona. Growing up in the southwest I think you begin to take the lively flavors of Mexican-fusion food for granted. In fact, I can't recall the last time I craved treating myself to Mexican food. With my conversion to a Paleo lifestyle, this hadn't really improved... Until recently.
I mean, have you had green-enchilada sauce on fried eggs, sweet potatoes, and bacon? No? GO TRY IT NOW AND THANK ME LATER.
However, I digress. Because that's not the delicious goodness that you came for.
Around this time of year in Arizona there are a lot of tortilla and rice soups, as well as lime infused chiles. This is actually perfect for the season of sniffles and the flu, if you think about it. Limes for the vitamin C, chile for the immunity and thermodynamic boost. I'm always amazed at how intuitive our food choices are, when we listen to ourselves and our surroundings.
In an act of rarity, I became nostalgic about these local staples whilst trying to concoct a couple of "big meat" basics for the week. And then this little piece of genius salsa'd out of my head and into a slow-cooker.
Your mouth is going to dance with a perfectly quintessential alchemy of fresh summer and hearty fall flavors. All this, rolled into one delicious and seriously easy meal. Preparing this meal in your slow cooker almost has a ceviche effect--really ramping up the summery lime to compliment the hearty chile in the chicken and tomato sauce.
The cooked chicken can be used for lettuce-wrapped tacos, omelets, salads, lettuce wrap sandwiches; you could also make a stew out of it by throwing the finished chicken and tomato sauce into some big stew-tomatoes, fresh herb, greens, and various veggies... The possibilities are endless. I personally made some Mexican faux-rice (cauliflower) and piled chicken, sauce, and various veggies into a bowl.
Don't be shy in sharing the creative ways you use this chicken for your meals in the comments!
Paleo Crockpot Chile-Lime Chicken
1 whole chicken
1 sixteen oz. can of diced tomatoes
1 medium yellow onion quartered
1 handful of cilantro
4 cloves of fresh garlic
2 jalapeños deseeded (optional)
3 green onions, diced
2T Chile powder
2T Cumin powder
2T Cayenne powder
Wash and dry your chicken on the inside and out. Salt and pepper your chicken from the inside out generously, and place it in the fridge for 2-24 hours. The longer it sits the more tender it will be after you finish cooking it.
In a bowl combine equal parts chile powder, cumin powder, and cayenne powder to create a dry rub. You may need to adjust this depending on the size of the chicken.
Take your chicken out and allow it to come to room temperature. Then generously rub (and I mean RUB) your dry-rub mixture into your chicken. Make sure you have a little dry-rub seasoning left over. Place your chicken in your slow cooker. Some people might want to stick this in an oven bag for easy clean up.
Now take your limes out, and roll them like tennis balls on the counter, gently pushing your palm into the lime as your roll it. This helps to loosen it up a bit. Now cut them in half. Squeeze 4 of the lime halves all over the top of your chicken. Roll the remaining 2 halves in the extra dry rub, and stuff in the cavity of the chicken.
In a blender or food processor, combine your diced tomatoes, onion, cilantro, garlic, jalapeños (optional), and oregano to taste. Puree, and then pour into your slow cooker around your chicken.
Sprinkle your green onions on top of the chicken.
Set your cooker on high for 6-8 hours. I did mine for about 7 hours and 20 minutes.
Allow it to cool a bit when the chicken is finished cooking. Your chicken is going to fall apart at the touch--be prepared! Take your chicken out and shred it up, removing the bones (I saved mine to do a bone broth later). Then run your sauce through a sieve to catch any missed bones and the 2 lime rinds. Store shredded chicken with sauce in a container for up to 4 days.
Nom and prepare for a post-meal siesta. :)
Christina Wilson is a proud single mother and online business owner. When she's not taking over the marketing world, she's spending hours perfecting Paleo goodness in the New Orleans' kitchen and exploring the crescent city on bike with her toddler.