Ingredients
2lbschicken thighs,boneless skinless
1tbspchili powder
1tspcumin
½tsppaprika
¼tsppepper
2tbspolive oil
2cupschicken broth
¼cuplime juice
½cupheavy cream
2tbspcilantro,chopped
1tbspcornstarch,mixed with with 1 tbsp cold water
Preparation
Heat a skillet to medium high heat and add olive oil. In a shallow bowl combine chili powder, cumin, paprika, and pepper.
Rub the seasoning into the chicken on each side. Pan sear in the hot oil until each side is brown. Transfer chicken to slow cooker.
Add the chicken broth and lime juice and cook on Low for 5 to 6 hours or High 3 to 4 hours. Right before the chicken is done, carefully remove the chicken and add heavy cream, cilantro, and cornstarch and water and mix well.
Add the chicken back to the slow cooker and continue to cook for about 15 to 20 minutes until sauce starts to thicken.
Serve over rice, or quinoa and garnish with additional fresh cilantro.
