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Healthy Crock-Pot Chicken Recipe

Crockpot 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.

If you're cooking this recipe as part of the Get Fit 2015 meal plan, serve with 30 grams baked tortilla chips and three tablespoons de gallo salsa.

Mexican-Style Chicken

From 163 Best Paleo Slow Cooker Recipes by Judith Finlayson

Notes

Either cook for 3 hours on your slow cooker's high setting or 6 hours on low.

Healthy Crock-Pot Chicken Recipe

Ingredients

  1. 30 grams raw pumpkin seeds
    2 teaspoons cumin seeds
    1 tablespoon extra-virgin olive oil
    2 red onions, thinly sliced
    4 cloves garlic, minced
    2 tablespoons tomato paste
    1 teaspoon cracked black peppercorns
    1 teaspoon dried oregano
    1/2 teaspoon sea salt
    1/4 teaspoon cinnamon
    60 grams chopped coriander leaves and some stems, plus finely chopped coriander, for garnish
    1 tablespoon grated lemon zest, plus grated lemon zest, for garnish
    2 tablespoons freshly squeezed lemon juice
    240 mL chicken stock
    1.4 Kg skinless bone-in chicken thighs, about 12 thighs
    1 to 2 jalapeño peppers, minced
    Finely chopped green onion, for garnish
    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, about 3 minutes. Add the garlic, tomato paste, peppercorns, oregano, salt, cinnamon, and coriander. Cook, stirring, for 1 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 6 hours or on high for 3 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 coriander, green onion, lemon zest, and salsa, if you wish.

Source: Calorie Count
Excerpted from The Best 163 Best Paleo Slow Cooker Recipes by Judith Finlayson © 2013 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission.

Nutrition

Calories per serving
381
Image Source: POPSUGAR Photography
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