This simple “dump & go” recipe for Crock-Pot Cilantro Lime Chicken is packed full of flavor and is perfect for tacos, burritos, taco salads & so much more! With ZERO Weight Watchers SmartPoints per serving this recipe is a healthy base for so many Mexican inspired dinners or lunches!
Slow Cooker Cilantro Lime Chicken
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!
Special Diets
Gluten Free | High Fiber | Low Calorie | Low Fat | Low Sugar
This recipe for Crock-Pot Cilantro Lime Chicken is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
Crock-Pot Cilantro Lime Chicken Recipe
Ingredients
- 1 ½ pounds Boneless Skinless Chicken Breasts
- 2 whole Limes (zested and juiced)
- 1 cup Fresh Cilantro (chopped, plus extra for garnish)
- 16 ounces Frozen Corn
- 1 whole Onion (diced)
- 1 cup Salsa (fat-free)
- 2 cloves Garlic (minced)
- 1 teaspoon Ground Cumin
- ⅛ teaspoon Kosher Salt (or to taste)
- ⅛ teaspoon Freshly Ground Black Pepper (or to taste)
Instructions
- In a small mixing bowl combine all ingredients except for chicken and mix to combine.
- Pour half of mixture into the bottom of a 5 quart slow cooker or larger.
- Place chicken breasts on top and pour remaining mixture over the top of the chicken.
- Cover and cook on HIGH for 4 hours or LOW for 6 hours.
- Shred chicken with a fork and serve as a filling in tacos, burritos or even over rice.
Nutrition
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.
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!
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!
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!!!!
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!
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! 🙂
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.
I am so glad your family enjoyed this recipe. Your mushroom secret is safe with me 🙂
JUST AWESOME!! A NEW FAVORITE, ps added more garlic cloves
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!
Oh Jack, you just made my day with your kind comment. I am so glad you enjoyed this recipe!
You’re welcome. They were so good, I have another batch in the crockpot as I type. (One very long hour to go!)
This chicken is also amazing over tortilla chips, with cheese, sour cream and all the other yummy nacho toppings 🙂
Just threw this in. My slow cooker was made for Mexican food. Have you tried reducing the liquid left over?
There isn’t much added liquid in the recipe but some chicken lets off more liquid as it cooks depending on the brand (at least I have found). If there is too much you can just dump a little off.
Love this recipe! The only thing changed was omitted the corn, as I’m diabetic and knew I’d be eating this with either corn tortillas or rice (didn’t need the extra carbs).
Plenty of flavor with the cumin, cilantro, and lime juice as directed. Next time may add either a little more salsa or chicken broth, as I want extra liquid when reheating.
And, BTW, this got 2 thumbs up from an extremely picky eater!
So glad you enjoyed the recipe! I think adding a little extra salsa would up the liquid and flavor in this recipe. Perfect for reheating!
Can I use frozen chicken breast? I’m new to crock pots.
You can use frozen. Just add 1 hour to the cooking time if using frozen chicken. 🙂
I love this recipe. I adjusted it for my personal “likes” and it’s delicious. Everyone who’s eaten this at my house says it tastes wonderful, and I agree.
So glad you enjoyed this recipe Margot!
I’ve made this dish multiple times, and always with rave reviews.
However, I did modify the recipe a little: I added a bottle of chunky salsa (HOT) and omitted the corn (diabetics in the family).
Easy, delicious meal!
Your additions sound great Esther!
This recipe has become a go-to. I made 2 changes, though: I use the juice & zest of 3 limes instead of 2, & used hot salsa instead. Also omitted the corn for dietary reasons.
3 limes doesn’t overwhelm the taste. I think the additional lime really kicks up the flavor. Additionally, after adding the salsa, I add about 1/2 c. water to rinse out the remaining salsa, and add that to the crockpot. I like having extra liquid in case I decide to put the chicken over brown rice.
I’ve shared this creation with several friends & family, & they all LOVE it!
The extra lime sounds lovely. I LOVE lime and may have to up the lime zest next time I make it!
Just wondering what the serving size is?
Hi Heather, the serving size is 1/6th of the recipe.