Slow-cooked Shredded Chicken with Lime & Coriander

Ingredients

Makes 6

1 kgBoneless and skinless chicken thighs

1Red onion, finely diced

4 clovesGarlic, minced

1 bunchCoriander

2Lime (juice)

1 tbspGround cumin

1 tbspSmoked paprika

1 tspOregano

1 tspChilli powder

1 tspSea salt

½ tspBlack pepper

1 tbspAvocado or extra virgin olive oil

1 tbspBone broth concentrate(Optional)

Steps

Finely dice the red onion and mince the garlic. Wash the coriander thoroughly, then separate it into two distinct parts: finely chop the stems (which go into the cook) and roughly chop the leaves (reserved for serving).
Place the diced red onion, minced garlic, and the finely chopped coriander stems into the bottom of the slow cooker. The stems hold intense, heat-resistant flavor that infuses the meat beautifully during a long cook.
In a small bowl, mix together the cumin, smoked paprika, oregano, chilli powder, salt, pepper, and oil (and bone broth if using) to form a paste. Rub this mixture evenly over the chicken thighs, then layer them on top of the onions and garlic.
Pour the fresh lime juice directly over the chicken. Cover and cook on LOW for 6 to 8 hours. Do not add extra water or stock; the chicken thighs and onions will release a massive amount of their own rich juices as they cook down.
Once the cooking time is done, turn the slow cooker off. Use two forks to shred the chicken directly inside the slow cooker bowl. Stir the shredded meat thoroughly into the settled spices and rendered fats at the bottom so it absorbs the juices.
Stir in the fresh coriander leaves right before serving. This injects a sharp, bright contrast to the deep, earthy flavors built during the long slow cook.

Recommendations

Skip the processed flour tortillas and pile this chicken into crisp cos lettuce cups or over a base of crunchy shredded red cabbage slaw tossed with plenty of fresh avocado, lime juice, and pumpkin seeds (pepitas) for an excellent hit of fiber and healthy fats. If you prefer a bit of texture, spread the shredded, juicy chicken onto a baking tray and pop it under a hot oven grill for 4–5 minutes. The edges will crisp up beautifully while keeping the interior perfectly tender.

Storage

Fridge: Seal in an airtight container for up to 3 to 4 days. Freezer: Freeze with its juices in a sealed container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Stovetop (Best Overall): Place the chicken and a few tablespoons of cooking juices into a pan over medium heat. Stir regularly for 3 to 5 minutes until piping hot. Microwave (Fastest): Place in a covered, microwave-safe bowl with a splash of juices. Heat in 45-second intervals, stirring in between, until hot throughout.

Slow-cooked Shredded Chicken with Lime & Coriander

Ingredients

Steps

Recommendations

Storage

Reheating

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