Ingredients

The following ingredients have 4 Servings
  • 2 pounds boneless skinless chicken thighs
  • 2 tablespoons canola oil
  • 2 teaspoons southwest seasoning blend
  • 2 teaspoons chili powder
  • 2 teaspoons dried cilantro
  • 2 1/2 cups chicken broth
  • 1/2 cup lime juice
  • 1/2 cup heavy cream (for later)
  • 1/2 cup fresh chopped cilantro (for later)
  • 2 tablespoons cornstarch whisked with 2 tablespoons water (for later (optional))

Instruction

  • Heat oil in skillet over medium high heat (or in multi cooker)
  • Season chicken well with southwest seasoning, chili powder and dried cilantro
  • Sear chicken in heated skillet until lightly browned on each side (about 3-4 minutes per side)
  • Transfer to slow cooker and add broth and lime juice
  • Cover and cook on high for 3-4 hours or low for 6-8 until chicken is cooked through
  • Carefully remove chicken and stir in cream and fresh cilantro to broth
  • If you would like to thicken the sauce you can also add the cornstarch slurry
  • Return chicken and continue to heat on high until sauce is warmed through, about 15-30 minutes