Crockpot Roasted Tequila Lime Chicken
I’ve done the crockpot roasted chicken before, and while it comes out tender and juicy, it’s not exactly flavorful. Of course, the easy way to fix that is with a marinade.
One of the easiest roll-home-from-little-league meals is anything Mexican. I can have black beans defrosted in the fridge, ready for a quick reheat in the microwave. Put the chicken in the slow cooker, some rice in the rice cooker, and dinner is pretty much ready to go the very minute we walk in the door.
Looking to get rid of some older and lower-quality tequila, I came up with this recipe.
- 1 chicken, chopped into parts (or whatever your favorite chicken parts may be)
- 1 cup tequila
- 1/2 cup lime juice
- 1/3 cup olive oil
- 1 Tbsp kosher salt
- Freshly ground black pepper
- Zest of limes (and lemons, if you have them). How much? Until you get tired of zesting.
- 1 onion, sliced
Mix the tequila, lime, oil, salt and pepper in a large bowl. Add chicken and turn to coat. Let it marinate in the fridge overnight, for up to 24 hours.
In the morning, before work, layer the sliced onion on the bottom of the slow cooker crock. Add the chicken pieces, shaking off the excess marinade.
Cover and cook for 10 hours.
Shred with forks and serve with beans, rice, salsa, sour cream, guacamole… whatever your favorite flavors may be. You can make burritos or tacos, but we usually just make a big jumbled mess on our plates, Chipotle bowl style, and eat with tortilla chips.
“I’m starrrrvvvvvinnngggg! When is dinner? Wait, what? Now? Already? But we just got home! Mom, this is AWESOME!”
It’s not going to win you a spot on the Food Network, but it’s a perfectly serviceable meal. One chicken provided us with enough leftover meat to freeze for another meal.