I think "Margarita Chicken" is a better name than "Frozen Limeade Concentrate Chicken"
(I came up with the recipe so I can call it what I want, right?)
Slow Cooker Margarita Chicken
2 large (huge) chicken breasts (you can substitute 3 to 4 smaller breasts)
1/4 cup frozen limeade concentrate
1 tablespoon water
1/4 to 1/2 teaspoon granulated garlic or garlic powder
1/8 teaspoon ancho chili powder
kosher salt and freshly ground black pepper.
Spray slow cooker (Crockpot) with non-stick cooking spray (such as Pam). Place limeade concentrate and water in bottom of slow cooker. Add chicken breasts to slow cooker. Sprinkle garlic powder, salt, black pepper, and ancho chili powder over the chicken breasts. Set to low; cook for four hours. Serve over cilantro lime rice.
zest of one lime (a Microplane grater works the best)
Bring water to a boil over high heat in a medium sized pot. Add salt and rice. Return to a boil, cover with a lid, reduce to lowest temperature setting, and cook covered for 18 to 20 minutes. When rice is done (all water is absorbed), fluff the rice with a fork. Add the chopped cilantro and lime zest; stir to combine. Enjoy!
Over the years, I've noticed some chicken recipes calling for margarita mix or frozen margarita concentrate. I've been eyeing those ingredients at the store and decided they were too spendy. I decided to give it a whirl and this is what I came up with. Margarita Mix costs over $7.00 (I found it on the shelves with the Blood Mary Mix and club soda, etc.). Frozen margarita concentrate costs over $3.00 per can (I think it was Bacardi brand). Kroger frozen limeade concentrate... hmmm, I think it was a $1.19. Score! The meat juices and the limeade concentrate made a nice sauce. I portioned out the rice and chicken into "to go" containers and drizzled the sauce over the top. Lunches packed for the week... check!