Cilantro-Lime Chicken

Serves 4

A quartered lime, cilantro, and garlic placed in the cavity of the chicken infuse the meat with wonderful flavor as it cooks. A quick trip under the broiler browns up the skin beautifully.

Prep: 10 minutes

Slow Cook: 3 hours (low)

Rest: 10 minutes

Total: 3 hours 25 minutes

• 1 lime, quartered
• ¼ cup roughly chopped fresh cilantro
• 3 cloves garlic, peeled and smashed
• 1 whole chicken (3 to 3½ pounds)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon grated lime zest
• 1½ teaspoons fresh lime juice
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 large onions, cut into large wedges
• Chopped fresh cilantro (optional)
• Lime wedges (optional)

Place the quartered lime, cilantro, and garlic in the cavity of the chicken. In a small bowl, combine the olive oil, lime zest and juice, salt, and pepper. Rub the mixture all over the chicken. Tie the legs together with cotton kitchen string.

Place the onion wedges in the bottom of a 5- to 6-quart slow cooker. Place the chicken, breast side up, on top of the onions. Cover and cook on high for 3 to 4 hours, until the chicken is no longer pink and a thermometer registers 170°F when inserted into a thigh.

Carefully remove the chicken from the slow cooker and place in an ovenproof 9x13-inch pan. With a slotted spoon, remove the onion from the cooking liquid and place next to the chicken. Discard the cooking liquid. Let the chicken cool for 10 minutes.

Cut the string and remove and discard the lime, cilantro, and garlic from the cavity. Turn the oven to broil. Brown the chicken under the broiler until the skin is golden brown and crispy, 4 to 5 minutes. Serve with chopped cilantro and lime wedges, if desired.

TIP The chicken can also be shredded or chopped and used in recipes that call for cooked chicken. This recipe makes 3 to 3½ cups shredded or chopped chicken.