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Honey-Lime Shredded Chicken
Rachel Kim

Honey-Lime Shredded Chicken

Lime zest, juice and honey give batch-cooked chicken a bright finish that works in grain bowls and salads. The zest cooks with the meat, but most of the juice enters after shredding to keep its clean acidity. A mix of breasts and thighs keeps the result light but not dry.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 1/2 tsp kosher salt
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 2 tsp finely grated lime zest
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup honey
  • 1/3 cup fresh lime juice divided

Method
 

  1. Season both cuts of chicken with the salt, cumin, garlic powder and lime zest.
  2. Arrange the chicken in a 6-quart slow cooker and add the broth, honey and 2 tablespoons lime juice.
  3. Cover and cook on low until the breasts and thighs reach at least 165°F, 4 to 4 1/2 hours.
  4. Move the chicken to a rimmed pan and shred it into thick strands.
  5. Skim the cooker liquid and stir in the remaining fresh lime juice.
  6. Fold enough of the lime cooking juice into the chicken to moisten it before serving or cooling in portions.