After remembering one of the BEST weekends of my life at Coach Summit in New Orleans, I am craving a little bit of the Louisiana-South in me. This is an AMAZING crockpot recipe to cure already missing an AMAZING city!
Ingredients FOR CHICKEN:
3 cloves garlic, minced
2 Tbsp. prepared Jerk seasoning
kosher salt
1½ lbs. boneless, skinless chicken breasts
1 Tbsp. fresh lime juice
¼ cup orange juice
FOR SALSA:
1 large mango, peeled, pitted and diced into ½-inch pieces
1 medium avocado, diced into ½ inch pieces
1 Tbsp. diced red onion
1 Tbsp. fresh chopped cilantro
1½ Tbsp. fresh lime juice
⅛ tsp. kosher salt
pepper, to taste
12 thin, yellow corn tortillas
extra chopped cilantro, for garnish
Instructions FOR CHICKEN:
Combine the minced garlic, jerk seasoning and ¼ tsp. salt in a small bowl. Rub the mixture all over the chicken breasts, and place them in a 4-quart slow cooker.
Combine the orange and lime juices, and pour them over the chicken. Put the lid on the slow cooker and cook on HIGH for 2 hours.
FOR SALSA:
In a medium bowl, combine the diced mango, avocado, red onion, cilantro, salt and pepper to taste.
Cover and refrigerate until ready to serve.
BEFORE SERVING:
Remove the chicken from the slow cooker and shred with two forks. Discard all but ½ cup of the cooking liquid and return the chicken to the slow cooker. Toss with the ½ cup of juices to moisten the chicken. Season with salt and pepper, to taste.
In a medium skillet over medium-high heat, warm the corn tortillas on both sides, about 30 seconds total for each tortilla.
Serve the shredded chicken in the warmed tortillas, and spoon the salsa over the top along with extra cilantro, if desired.
ENJOY!
Author: Adapted from Skinnytaste Recipe type: Slow Cooker Prep time: 15 mins Cook time: 2 hours Total time: 2 hours 15 mins Serves: 4 Containers: 1 red, 1/4 purple, 1/4 blue, 1 yellow (21 Day Fix)