1 tablespoon olive oil 1 tablespoon honey 3/4 cup margarita mix 1/4 cup tequila 1 tablespoon dried basil 1 teaspoon cayenne pepper 1 teaspoon ground cumin 4 chicken breast halves, boneless 1 tablespoon flour 1 tablespoon water lime wedges
In a small bowl, combine olive oil, honey, margarita mix, tequila, basil, cayenne, and cumin until well blended. Fork holes in the chicken and put in the slow cooker. Top with the olive oil mixture. Cover and cook on low heat for 5 to 6 hours.
When the chicken is cooked, remove the keep warm in the oven set at 200 degrees F.
In a separate bowl, mix the flour and water until well blended. Stir into the liquid in the slow cooker. Turn heat to high and cook, uncovered, for 10 minutes, until the liquid thickens. Add more flour and water if a thicker sauce is desired.
Remove the chicken from the oven and cover generously with the sauce. Serve over Spanish rice with lime wedges on the side.
Recipe Source: Tammy Biber and Theresa Howell
262 calories, 5 grams fat, 17 grams carbohydrates, 28 grams proteinper serving. This recipe is low in sodium.
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