Ingredients

• 2 cubess chicken bouillon
• 1 cup boiling water
• 1 tablespoon olive oil
• 1 large white onion , diced
• 2 jalapenos peppers , diced
• 1 , 4 ounce
• 1 teaspoon salt
• 1 teaspoon dried cilantro
• 1 teaspoon Mexican-style seasoning blend
• 0.5 teaspoons ground cumin
• 0.5 teaspoons dried basil
• 0.5 teaspoons dried oregano
• 0.5 teaspoons garlic powder
• 0.5 teaspoons garlic and herb seasoning blend
• 0.25 teaspoons chile powder
• 0.25 teaspoons smoked paprika
• 0.25 teaspoons dry mustard powder
• 0.25 teaspoons ground black pepper
• 2.25 pounds skinless , boneless chicken breast halves
• 2 limes , zested and juiced
• 1 orange , zested and juiced
• 4 cloves garlic

Instructions

1. 1 Dissolve chicken bouillon in boiling water.
2. 2 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.
3. 3 Mix salt, cilantro, Mexican seasoning, cumin, basil, oregano, garlic powder, seasoning blend, chile powder, paprika, mustard powder, and black pepper together in a bowl.
4. 4 Trim chicken as needed. Coat all sides with the seasoning blend.
5. 5 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.

Nutrition per serving