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Ingredients

2 cubes chicken bouillon 1 cup boiling water 1 tablespoon olive oil 1 large white onion, diced 2 jalapeno peppers, diced 1 (4 ounce) can fire-roasted diced green chiles 1 teaspoon salt 1 teaspoon dried cilantro 1 teaspoon Mexican-style seasoning blend ½ teaspoon ground cumin ½ teaspoon dried basil ½ teaspoon dried oregano ½ teaspoon garlic powder ½ teaspoon garlic and herb seasoning blend ¼ teaspoon chile powder ¼ teaspoon smoked paprika ¼ teaspoon dry mustard powder ¼ teaspoon ground black pepper 2 ¼ pounds skinless, boneless chicken breast halves 2 limes, zested and juiced 1 orange, zested and juiced 4 cloves garlic

Nutrition Info

177.9 calories carbohydrate: 8.1 g cholesterol: 66.1 mg fat: 4.6 g fiber: 1.7 g protein: 25.9 g saturatedFat: 1 g servingSize: - sodium: 824.7 mg sugar: 3.7 g transFat: : - unsaturatedFat: : -

Dissolve chicken bouillon in boiling water.
Heat oil in a saute pan over medium heat. Add onion, cook and stir until translucent and browned, about 5 minutes. Add jalapenos and cook until softened, about 5 minutes. Add green chiles, cook for 3 minutes more.
Mix salt, cilantro, Mexican seasoning, cumin, basil, oregano, garlic powder, seasoning blend, chile powder, paprika, mustard powder, and black pepper together in a bowl.
Trim chicken as needed. Coat all sides with the seasoning blend.
Place onion mixture in a slow cooker. Add chicken broth, juice and zest from the limes and orange, and garlic cloves. Place chicken on top. Cover and cook on Low until chicken is no longer pink inside and very tender, 4 to 6 hours.

8 servings

Chicken variation on the classic pork carnitas. Serve in tortillas with whatever toppings you want. Enjoy.