Ladies and gentlemen, meet your new favorite slow cooker cilantro lime chicken recipe. This crockpot recipe has everything: fabulously seasoned, five-star restaurant-quality taco chicken taste, a 10 minute prep time, and it’s low carb, keto-friendly, and Whole30 approved.
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Alright, folks, it’s official. I am singing the crockpot praises again because this cilantro lime chicken recipe is off the chain good.
And easy. Look, this meal is a tried and true set it and forget it meal that takes a hot 10 minutes to put together. This means you can make dinner happen quickly even if you have a naked toddler running around your home with a sharpie or you need to eat, but you’re so not in the mood to cook. Ain’t no shame in this game. I have you covered.
Oh, and it’s not just simple – its hands down the best mother-loving taco chicken you will ever eat. I know this because I once took a year to travel the world just to taste test chicken recipes. Ok, so that’s a lie, but big facts: this recipe has passed the picky eating kid and husband test, and it exceeded all expectations – meaning my daughter loved it so much she took it to school the next day and had zero shame busting out the Tupperware in line for the microwave!
Seriously, even if you don’t have kids or a husband, you will adore this recipe because you are smart. And you love real, amazing food.
How To Make This Slow Cooker Cilantro Lime Chicken Recipe
So you and I both know that chicken breasts are a fab go-to staple ingredient, but they are also known to get, oh I don’t know, dry and bland and boring if they don’t get a little TLC in the form of marinating before cooking. (Which can be a time and energy suck.) Well, we avoid that joy stealer when we use our magical crockpot and a little sauce. Dull and boring chicken is transformed into a flavorful, tender five-star cilantro lime chicken recipe that will garner you a standing ovation at dinnertime!
You need olive oil, lime juice, chicken broth, garlic, jalapeno, cumin, paprika, salt, and pepper to make the magical sauce. Save the cilantro for later. If you throw it in now, it will lose its power, and we don’t want that.
You can mix this by hand or take the easy route and blend it up in your food processor.
Then all you have to do is place your chicken in the crockpot and pour on the sauce.
Cook on low for 8 hours or on high for 4 hours.
When you are ready to eat or serve, you’ll want to shred the chicken, which you can do with a fork. After you’re shredding work is done, add in the cilantro and get down to the business of eating!
What You Can Serve With Cilantro Lime Chicken
This cilantro lime chicken recipe is a force of nature, and there are so many ways to serve it. Here are a few suggestions:
Toss it in a salad. Throw some romaine lettuce in a bowl, add chopped tomatoes, cheese, and this cilantro lime chicken recipe. Ah-Mazing!
Put it in a taco or a wrap and top it with salsa and avocado, sour cream, cheese – or nothing.
Low Carb? Try wrapping it in lettuce or serving it in a lettuce cup.
FAQ: Slow Cooker Cilantro Lime Chicken Recipe
Can I use chicken thighs? Absolutely. Just make sure they’re boneless and skinless and that you trim any visible fat first.
Can I make this into a freezer meal? Of course, you can! In fact, I encourage you to always double up on recipes like these and freeze one batch for later.
Here’s how to freeze it:
Do not shred the chicken after you cook it. Place the cooked chicken breasts into a gallon-sized freezer bag, pour the marinade over the chicken, press out the air, seal, and label it. Then store in the freezer for up to 3 months. Defrost in the fridge overnight, dump into the crockpot, and cook on low 8 hours or high 4 hours.
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This Slow Cooker Cilantro Lime Chicken Recipe Is A Winner Winner Healthy Crockpot Dinner
This slow-cooking Cilantro Lime Chicken crockpot recipe is everything you want in an easy dinner. Fabulously seasoned, five-star restaurant-quality flavor meets a 10 minute prep time in a healthy, low carb, keto-friendly, and Whole30 approved meal.
- 1/2 cup chicken broth
- 1/4 cup olive oil
- 1/4 cup lime juice
- 4 cloves garlic, peeled and smashed
- 1 jalapeno, seeded and chopped; see notes
- 1–2 tsp Kosher salt or Sea salt
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp cracked black pepper
- 2 lb boneless skinless chicken breasts
- 1/2 cup chopped cilantro
- Place the chicken broth, olive oil, lime juice, garlic, jalapeno, salt, cumin, paprika, and pepper into a food processor. Blend until all ingredients have transformed into a delightful well-mixed sauce.
- Place the chicken in a single layer in the crockpot. Pour the sauce over the chicken.
- Cover and cook on low for 8 hours or high for 4 hours.
- Using a fork, shred the chicken. Then add the cilantro to the chicken, and stir. Serve immediately (see post notes for serving suggestions). Store any leftovers in a tightly sealed container in the fridge for a week or in the freezer for up to 3 months.
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