Crock-Pot Cilantro Lime Chicken

Crockpot Cilantro Lime Chicken | CrockPotLadies.com

This is a super easy weeknight dinner perfect for those days that you are busy and need something easy. And the flavor is unreal! We served this Cilantro Lime Chicken as a filling for soft tacos with all the fixin’s. Sour cream (yes please!), shredded cheddar cheese (bring it on!), lettuce (you can give mine to the guinea pig) and some fresh cilantro as a garnish (love it!). But you can use this as a filling for burritos, shred it up with a fork and put it on tostadas or even a nice roll for a pulled chicken sandwich.

However you fix it it is YUM!

And this recipe is easily made as a make-ahead-freezer meal as well as you can toss all the ingredients in a large Ziploc style bag and pop into the freezer. Just thaw the bag the night before in the refrigerator and dump the ingredients in your slow-cooker when you are ready to rock & roll!

I hope you enjoy this recipe and if you give a try, be sure to come on back and leave a comment and let us know how it turned out for you!

Crock-Pot Cilantro Lime Chicken

Rating: 51

Prep Time: 20 minutes

Cook Time: 6 hours

Total Time: 6 hours, 20 minutes

Yield: 4-6 Servings

Crock-Pot Cilantro Lime Chicken

This quick and easy crock-pot recipe is a winner for dinner in our house. Simply toss the ingredients together and set it and forget it in the slow cooker. Can also be made as a freezer meal by combining all ingredients in a large gallon size Ziploc freezer bag.

Ingredients

1 1/2 lbs. boneless skinless chicken breasts
2 limes, zested and juiced
1 cup chopped fresh cilantro, plus extra for garnish/serving
1 (1 lb.) bag frozen corn
1 small onion, diced
1 cup salsa
2 cloves garlic, minced
1 teaspoon cumin
salt & pepper to taste

Instructions

  1. In a small mixing bowl combine all ingredients except for chicken and mix to combine.
  2. Pour half of mixture into the bottom of a 4-6 quart slow cooker.
  3. Place chicken breasts on top and pour remaining mixture over the top of the chicken.
  4. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
  5. Shred chicken with a fork and serve as a filling in tacos, burritos or even over rice.
http://crockpotladies.com/crockpot-cilantro-lime-chicken/

Gluten Free Notes
This recipe is gluten free diet friendly. We do caution our readers to read labels on all ingredients before using to ensure they are all indeed gluten free. And of course serve these with gluten free tortillas (we have heard amazing things about Mission Gluten Free brand!

Click here for more gluten free crock-pot recipes

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Comments

  1. jeannine says

    I make this often. I use a packet of taco seasoning instead of the cumin, have not added corn, onion, or garlic but will try that next time.

    It’s a favorite, and I will serve on rice as well.

    • says

      In a pinch you can use a package of taco seasoning mix but there is a lot of added salt. With this recipe everything is pretty fresh and that helps keep the sodium content lower. Give this variation a try I think you may like it, and thanks for dropping by with a comment Jeannine!

  2. says

    I was so excited to find this recipe that I went out and got limes and cilantro when I was just going out for milk! I’m ready to test out my new crock pot with this recipe!
    Cheryl recently posted…Mean MomsMy Profile

  3. Caren Hamilton says

    I’m trying it now. It is in my crock-pot. I doubled the recipe in order to feed my family. I and added black beans, green peppers, and jalapenos. Smells good!!!!

  4. says

    Making this right now!!!! so far so good, smells delicious, made some homemade pico di gallo to go along with it, added black beans to the recipe and now going to make some saffron rice and slice to fresh avocado to go along side! Thank you for this, I just got my new crock pot and this is the christening dish!

  5. lacey says

    I have been So excited to try this recipe. My husband is a serious cilantro junkie! But who doesn’t love fresh cilantro! I didn’t have any corn on hand so I just skipped it but oh my did this turn out wonderfully! Not too spicy, not too salty. I did add a quarter cup of water because in my massive 6 quart crock pot the liquid level seemed too low ( i am a rookie crock-er though so I am nervous I might break it!) but the flavor was still oh so delicious! I put out all the fixin’s including rice and let the boys make their own burritos.. Every one was happy with This dinner. Even my two year old asked for an extra helping of chicken! Thank you for such a winning recipe! :)

  6. Megan says

    I made this about two weeks ago and just forgot to comment, but this recipe was an instant favorite. The kids at first told me the would refuse to eat it because of the cilantro. I made them promise to at least take one bite, and they each had seconds. I did add an extra lime and *gasp* chopped mushrooms. (don’t tell the kids lol) It was great. We kept the drippings as leftovers and used it as a sauce the next night. Adding a slice or two of avocado made it divine.

  7. Jack Parker says

    Oh my days! I made this recipe as posted and wouldn’t change a thing! It’s so savory and, well, perfect! I served it with mango salsa, shredded romaine lettuce, and feta cheese on corn tortillas. (Served with lime wedges to squeeze on top.) This is a keeper! Heartfelt (or should that be stomach-felt) thanks!

Trackbacks

  1. […] Pinterest + crock pot = yummy yummy things. I’ve been pretty honest about my Pinterest successes and failures in the past, and tonight’s meal is definitely filed under the success category. I combined two recipes I found on Pinterest and combined them to work for me (originally recipes can be found here and here). […]

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