Slow Cooker Coriander Lime Shredded Chicken. Handy to have in the freezer for a quick meal.
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Slow Cooker Coriander Lime Shredded Chicken

Slow Cooker Coriander Lime Shredded Chicken is handy to have in the freezer for a quick meal. Stuff in into tacos, quesadillas and enchiladas, or just serve it straight over rice.

Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Servings: 8
Calories: 276kcal
Author: Tania @ The Cook's Pyjamas

Ingredients

  • 8 large bone-in skinless chicken thighs or use 10 small thighs
  • 2 Tablespoons ghee
  • 1 large onion finely chopped
  • 2 cloves garlic crushed
  • 2 limes zest and juice
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 100 g (1/2 bunch) coriander including stems and roots
  • Salt & pepper

Instructions

  • Place the chicken thighs in the slow cooker.
  • Fry the onion in the ghee over a medium heat for about 5 minutes, or until the onion has browned slightly.
  • Add the garlic to the onion, and fry for a further 2 minutes.
  • Spoon the onion mixture over the chicken in the slow cooker.
  • Add the lime zest and juice, cumin and ground coriander to the slow cooker.
  • Separate the leaves of the fresh coriander from the stems and roots.
  • Roughly chop the coriander leaves, place in a small bowl, cover with cling wrap and set aside in the fridge.
  • Finely chop the coriander stems and roots, and add to the chicken in the slow cooker.
  • Season with salt and pepper, then stir well.
  • Cook on low for 6-8 hours, high for 3-4 hours, or until the chicken falls away from the bone.
  • Once cooked, remove the chicken thighs from the slow cooker, reserving the liquid.
  • Shred the meat and discard the bones.
  • Place the shredded chicken back in the reserved cooking liquid and add the reserved coriander leaves.
  • Check the seasoning, adjusting if necessary, then stir the chicken through the reserved liquid.
  • Use immediately as desired, or allow to cool then freeze.

Notes

I urge you to make this recipe with bone-in chicken thighs. The flavour and texture is absolutely worth it.
I use a 4.5L slow cooker for this dish.
To freeze, allow to cool then divide into meal sized portions. I like to freeze the meat flat on trays in zip lock bags, as these defrost quicker, making it quicker to get dinner on the table.

Nutrition

Calories: 276kcal | Carbohydrates: 2.9g | Protein: 38.6g | Fat: 11.4g | Cholesterol: 189.6mg | Sodium: 191.1mg | Sugar: 0.9g | Vitamin A: 450IU | Vitamin C: 7.4mg