Slow Cooker Pollo Pibil - Slender Kitchen
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Slow Cooker Pollo Pibil

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238
Calories 
6g
Carbs 
7g
Fat 
34g
Protein 
5
Weight Watchers® SmartPoints™
(5 PointsPlus®)

Recipes Content

Recipe

Pollo Pibil is a traditional Mexican dish from the Yucatan in which chicken is smothered with Achiote paste and orange juice and slow cooked in banana leaves. Achiote paste is a dark red paste made of ground annatto seeds that can be found in the Latin or Mexican area of most grocery stores that has a soft, earthy flavor, similar to saffron. It is delicious and can be used in many dishes from arroz con pollo to this yummy Oven Roasted Chicken with Achiote. For this spin on a traditional Pollo Pibil, we use chicken thighs (although breasts could be substituted) and slow cooked them in a delicious Achiote spiced sauce until they fall apart. Serve them up in tacos, over rice, or own its own.

Prep Time

Slow Cooker Pollo Pibil

4
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

8
  • 3 lb boneless skinless chicken thighs, all fat removed
  • 1/2 cup orange juice
  • 2 U habaneros, seeded and diced
  • 3 U garlic cloves, diced
  • 1 U onion, chopped into quarters
  • 1 tbsp coriander
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 4 tbsp Achiote paste
  • 1/4 cup low sodium chicken broth
  • Salt and pepper
  • 1/2 cup apple cider vinegar

Nutritional Facts

Serving Size: 
about 6 ounces
Amount Per Serving
Calories 238
Calories from Fat 3
% Daily Value *
Total Fat 7g
1%
Saturated Fat 2g
0%
Monounsaturated Fat 2g
0%
Polyunsaturated Fat 2g
0%
Cholesterol 148mg
0%
Sodium 307mg
13%
Total Carbohydrate 6g
2%
Dietary Fiber 1g
3%
Sugars 2g
Protein 34g

Directions

  1. Season the chicken with salt and pepper. Add to the crock pot.
  2. In a blender, combine the remaining ingredients to form the sauce. Pour over the chicken.
  3. Cook for 4 hours until the chicken can be easily shredded with two forks. Shred the chicken and let everything cook for 30 more minutes with the crock pot lid off. Leaving the lid off will help some of the water evaporate so the sauce thickens up.
  4. Serve on it’s own, in tacos or burritos, over rice, or on oven baked tortillas for a tostada. Garnish with pickled red onions. This time I added a chopped habanero to the red onion mixture as well. Delicious!
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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