Slow Cooker Cilantro Lime Chicken
This recipe is easy and delicious. For the people complaining that the chicken was 'dry', it doesn't matter how much liquid one uses to cook chicken breasts, if they're overcooked they'll be 'dry' i.e. have a 'mealy' texture, and timing for a better outcome can be tricky.
This is why I rarely buy breasts and use thighs where I can, which I used in this recipe. Now, to overcome the 'tricky' timing for a moist breast, I brine the breasts 24 hours ahead of time. This takes some advance planning, but what a difference it makes, and the brine is simple; 1qt water, 1/2cup Kosher salt and 1/4 cup white sugar. Can adjust amount to fit needs, just keep the ratio the same. This method really makes a difference in the breast texture. That said, they of course, can still be overcooked, but the timing is not as critical. Brining can be done for any recipe calling for chicken or pork. Hope this helps.
6 users found this review helpful
Jun. 5, 2015