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Slow Cooker Recipes: High Protein Mexican Chicken

Crock-Pot Success: Protein-Rich Mexican Chicken

For a healthy, protein-rich meal that doesn't rely on dairy for flavour, try this delicious Mexican-style chicken recipe full of fresh ingredients. This preparation results in an absolutely delicious, fall-off-the-bone piece of meat. Make sure to leave 15 minutes for the first two steps, then pour everything into your slow cooker, and let it do its magic. Serve this recipe over a bed of purple cabbage, black beans, or brown rice for a balanced meal under 500 calories.

Keep reading to learn how to make this healthy slow-cooker recipe.

Mexican-Style Chicken

From 163 Best Paleo Slow Cooker Recipes by Judith Finlayson

Notes

Either cook for three hours on your slow cooker's high setting or six hours on low.

Slow Cooker Recipes: High Protein Mexican Chicken

Ingredients

  1. 1/4 cup raw pumpkin seeds
  2. 2 teaspoons cumin seeds
  3. 1 tablespoon extra-virgin olive oil
  4. 2 red onions, thinly sliced
  5. 4 cloves garlic, minced
  6. 2 tablespoons tomato paste
  7. 1 teaspoon cracked black peppercorns
  8. 1 teaspoon dried oregano
  9. 1/2 teaspoon sea salt
  10. 1/4 teaspoon cinnamon
  11. 2 cups chopped cilantro leaves and some stems, plus finely chopped cilantro, for garnish
  12. 1 tablespoon grated lemon zest, plus grated lemon zest, for garnish
  13. 2 tablespoons freshly squeezed lemon juice
  14. 1 cup chicken stock
  15. 1.3 kg skinless bone-in chicken thighs, about 12 thighs
  16. 1 to 2 jalapeño peppers, minced
  17. Finely chopped green onion, for garnish
  18. Salsa, optional

Directions

  1. In a dry skillet over medium heat, toast the pumpkin and cumin seeds, until the pumpkin seeds are popping and the cumin has released its flavour. Transfer to a mortar or spice grinder and grind. Set aside.
  2. In the same skillet, heat the oil over medium heat. Add the onions and cook, stirring, until softened, until three minutes. Add the garlic, tomato paste, peppercorns, oregano, salt, cinnamon, and cilantro. Cook, stirring, for one minute. Transfer contents of the pan to a food processor. Add the lemon zest and juice, chicken stock, and reserved pumpkin and cumin seeds. Process until smooth.
  3. Arrange the chicken evenly over the bottom of the slow cooker stoneware. Pour the sauce over the chicken. Cover and cook on low for six hours or on high for three hours, until the juices run clear when the chicken is pierced with a fork. Stir in the jalapeño pepper to taste. When ready to serve, garnish with the cilantro, green onion, lemon zest, and salsa, if you wish.



Nutrition

Calories per serving
381
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