Ingredients 1/2 c chicken broth 1/4 c olive oil 1/4 c lime juice 4 cloves garlic peeled and smashed 1 jalapeno seeded and chopped 2 tsp sea or kosher salt 2 tsp cumin 1 tsp paprika 1 tsp cracked black pepper 2 lb boneless skinless chicken breasts 1/2 c chopped cilantro
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.
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