Allow me to introduce you to your new best friend, slow cooker cilantro lime chicken. This right here is perfectly seasoned, perfectly juicy restaurant quality taco chicken, and it’s about to change your life and your meal plan for the better.
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Look, friends, there are two things I need to tell you about this recipe for cilantro lime chicken:
(1) It’s cooked in the slow cooker and takes, like, 10 minutes to prep. Maybe 15 if you have a toddler hanging onto your feet, or you’re rocking some morning coffee while you prep, or you just DGAF and feel like takin’ it easy. NO SHAME.
(2) It’s the best freaking taco chicken you’ll ever cook. Yes, truly. Cameron declared it such, and given that he is a taco connoisseur of the highest echelon, I’m just going to take him at his word. And for what it’s worth, I totally agree with his assessment, but sometimes third party validation is necessary, especially when donning titles like “best” and “restaurant quality”.
(3) I lied, three things. You will gladly eat this chicken for days, and so will your children. If mine did, yours will too! Therefore, your future self will thank you if you just double up on the sauce, pour it over some extra chicken, and tuck that little miracle into the freezer for safe-keeping.
Seriously, you will adore this recipe for all of the aforementioned reasons, and also because you are smart. And you like really real, really delicious food.
How to Make Slow Cooker Cilantro Lime Chicken
Chicken breasts are one of the most popular cuts of meat, but I often find them dry and bland unless they’ve been properly brined or marinated. Enter the magic of the slow cooker, which solves our dry chicken problem with easy and elegance. Chicken breasts are slow cooked in a slightly spicy sauce until juicy and infused with flavor. Lime juice and salt tenderize the chicken as it cooks, and the result is restaurant-quality cilantro lime chicken that will transform you into a weeknight dinner super hero!
Make the crock pot sauce. You’ll need olive oil, lime juice, chicken broth, garlic, jalapeno, cumin, paprika, salt and pepper. Hold off on the cilantro (for now). It’ll lose all its tang if you toss it in at the start, and that would be so very sad.
Dump all the sauce ingredients into a food processor and blend it up.
Nestle some chicken breasts on the bottom of your crock pot in single layer. Pour the sauce over the chicken.
For best results, cook on low for 8 hours.
Crack open the lid, savor the aroma, and appreciate how super tender and juicy that chicken is.
Shred the chicken using two forks, then add a couple generous handfuls of chopped cilantro. Toss the cilantro into the shredded chicken, then faceplant into that perfectly seasoned/spiced/tangy goodness.
What to Serve with Cilantro Lime Chicken
This cilantro lime chicken is a weeknight workhorse, and there are so many ways to stuff it into your face. Here are my faves:
- Stuff it into a taco and top with queso fresco and avocado – no other fancy slaws or garnishes necessary
- Make a low carb/keto bowl with cauliflower Mexican rice, avocado, and cojita cheese
- Make an epic cilantro lime chicken salad – shredded romaine, chopped tomatoes, grilled bell peppers, cilantro lime chicken, and cilantro lime vinaigrette. WHOAH.
Slow Cooker Cilantro Lime Chicken FAQ
Can I use chicken thighs? Yup. Just make sure they’re boneless and skinless and that you trim any visible fat first.
Can I make this into a freezer meal? Yes, definitely and totally encouraged. Place the chicken breasts into a gallon sized freezer bag, pour the marinade over the chicken, press out the air, and seal. Store in the freezer for up to 2 months. Defrost in the fridge overnight, dump into the crock pot, and cook on low 8 hours or high 4 hours.
Is the chicken spicy? Honestly, not really! The instructions call for seeding the jalapeno, which removes most of the heat. It has a kick, but it won’t leave your mouth on fire.
How can I make the chicken spicier? Keep some of the seeds from the jalapeno, double the jalapeno, and/or add a teaspoon of red pepper flakes.
Is this chicken healthy? Y’all know I’m not a fan of the term “healthy”, so let’s just say that this recipe is most definitely clean. No processed ingredients, no sugar or additives – just a very short list of tasty whole foods. It’s also low carb, Whole30, and gluten free, so if any one of those dietary persuasions is your thing, you’re totally covered. We eat this for days and days on a Whole30 – it’s that good!
More Mexican Recipes You’ll Love
- Mexican Street Corn Stuffed Peppers
- Carne Asada Skirt Steak Tacos
- American Style Ground Beef Tacos
- Paloma Cocktail
- Steak Fajita Salad with Cilantro Vinaigrette
- Paleo Burrito Bowl
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Slow Cooker Cilantro Lime Chicken
Print Recipe Rate this Recipe Pin RecipeRecommended Equipment
- Food Processor
- Crockpot
Ingredients
- 1/2 c chicken broth
- 1/4 c olive oil
- 1/4 c lime juice
- 4 cloves garlic, peeled and smashed
- 1 jalapeno, seeded and chopped; see notes
- 1-2 tsp sea or kosher salt, see notes
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp cracked black pepper
- 2 lb boneless skinless chicken breasts
- 1/2 c chopped cilantro
Instructions
- Place the chicken broth, olive oil, lime juice, garlic, jalapeno, salt, cumin, paprika, and pepper into a food processor. Blend until the garlic and jalapeno are pulverized and the sauce is well incorporated.
- Lay the chicken in a single layer in the crockpot. Pour the sauce over the chicken.
- Cover and cook on low for 8 hours for best results (or high for 4 hours).
- Using two forks, shred the chicken. Add the cilantro to the chicken, and toss again. Serve immediately (see post notes for serving suggestions). Leftovers keep in a tightly sealed container in the fridge for a week, or in the freezer for up to 2 months.
Notes
- If you're extremely sensitive to salt, start with one teaspoon. Add up to 2 tsp total to taste.
- For spicier chicken, leave in the jalapeno seeds.
Nutrition Information
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Alissa Nelson
Hello, this looks amazing! I just wanted to know the serving amount to go along with the nutritional facts. 266 cals for how much?
Danielle
Hi Alissa – it’s about 4 ounces of cooked chicken per serving. Hope that helps, and that you enjoy it!
Monica
Have you tried this same recipe in the instant pot? If so, how long would you recommend cooking for?
Danielle
Unfortunately I haven’t, as I don’t own an Instant Pot. I’m looking to convert some of my slow cooker recipes to the IP over the course of this year, however! I know that doesn’t help you right now, but it’s definitely on the radar.
Reena
Looks yummy. I prefer to use chicken thighs with bones. How long do you recommend on low? I also like to sear the thighs before adding liquid. Thanks!
Danielle
Definitely 8 hours for bone-in chicken!
Andrea
Do I shred the chicken in the juice/sauce? Why did I think you have to discard the liquid in the crock pot? It looks like it was fine to keep?
Danielle
Yes, shred the chicken in the sauce – you don’t need to discard! It’s definitely safe to eat, and super delicious 🙂
Lisa Sotl
Delicious! I like my food spicy so I left the seeds in my pepper and added a second. Definite ‘make again’ recipe! Thank you!
Danielle
You’re so welcome, so glad you enjoyed it!
Meredith
Really good! Mine was done after 7 hours…dont think i had enough lime but looking fwd to trying again….thank you!
Danielle
More lime is always a win in my book! 🙂
Jamie
Hello!! Iiiii am a crockpot newbie. If I half the recipe, do I still cook for 8 hours on low?
Danielle
Yes, that will work!
Sarah
I made this today with bone in thighs and legs. I cooked on high for 4.5 hours and the meat fell off the bone! We were having tacos, so I crisped it up in a pan with a sprinkle of salt and a squeeze of lime, similar to what I do with pork carnitas. It was definitely a crowd pleaser in our house!
Shelly
When you crisped it up didn’t it dry out?
Autumn
This looks super easy especially for the crock pot! I will definitely be making this for my weekly protein prep next week!
Loly
Made this into a bowl with black beans, brown rice, lettuce and avocado it was AMAZING! Thank you so much for the recipe I think it’s a hit for my household 😍
Nikki
So easy and delicious! I made this Sunday for dinner on Monday. Everyone loved it. We only used a little bit of the jalapeño seeds bc we did not want it too spicy. It was perfect! We made bowls with rice and beans and avacado! So good!
Beth
I made this last night for dinner and my husband and I loved it! It was amazing ! I will definitely make this again very soon!
Danielle
Yay! so glad you enjoyed it, thanks Beth!
Jenn
So this was an incredibly quick and tasty dish that my kids loved. My 21 yr old son came out after grabbing a bowl and exclaimed “it tastes so fresh!”
My morning got hectic but I knew I wanted to make this and so I ran to the grocery store and made it back home with in 45 minuets…just as my massage client showed up. we have been working together a long time so she said she would wait while I literally threw this together and it took all of 15 minuets!
This is a keeper. Also, we ate these as bowls cause our tortillas didn’t hold up and we added mango and green onions which was incredible!! And I was able to add 2 more small breast to the same amount of sauce…probably could have gotten a way with one more…all that to say 3 pounds of chicken for larger family will definitely work with this!
Thanks for adding to my quick go to list of dinners!
Melissa
I loathe the texture of slow cooker chicken and omg this is soooo not like any other recipe. I left the seeds in and it’s h o t but so tasty. It reheats super well also. Two picky eaters approved!
Krista
Can I use frozen chicken breasts?
Danielle
I have personally not cooked from frozen in the slow cooker, but a few people commented above that they’ve done it with success. I would err on the side of more time (8 hours) and be sure to check the internal temperature with an instant read thermometer (the chicken should be at least 165°F when fully cooked).
nicole
made it tonight! my husband ATE non stop
Danielle
Our husbands are of one mind (belly?) hahha! So glad y’all enjoyed it.
Karla
Very good and not too spicy! This is a keeper.
Danielle
Yay, thanks Karla!
Katy K
I’m not a fan of spicy food, so I left out the jalapeno. The recipe came out great! Super simple, throw everything in and forget about it. It’s ideal for people who like to meal prep enough food for a week. Will definitely make this again.
Danielle
Thanks Katy! It’s even better the next day, so it’s definitely a winner for meal prep.
Isaac
Really good recipe!
Unfortunately I forgot and did not adjust the salt level for the amount of chicken I used (maybe 1.5 lbs instead?) so it has come out nearly unbearably salty. All of the other flavors and seasonings are just fine though, and other than that came out juicy and delicious. Looking forward to remaking it with the right proportions! 🙂
Danielle
Oh no! I hope it turns out perfect the next time. I’ve had a couple of comments lately about the salt, so I’m going to make a note to start with 1 tsp since different salt varieties can vary in “saltiness”, and more can always be added to the finished chicken. Thank you for the feedback!
Becky
My chicken breasts dried out after 2 1/2 hrs on high. WHY!! I know it will be better after I shred it, but what is the secret to crock pot chicken?
Thanks,
Becky
MG Tennessee
I always start my crockpot chicken recipes with frozen chicken breasts. I’ve made this recipe 3 times in the last month and the chicken is unbelievably tender – can’t even pick it up as a whole piece, it just falls apart. I accidentally used half of a bell pepper instead of a jalapeño the first time and I still fell in love with the finished product and that’s how I make it now!
Laura
I used to start with frozen chicken breasts too, but read in more than one place that it’s a little iffy from a food safety perspective. Hope this doesn’t sound critical; it’s not meant to. Just wouldn’t want you to get sick! https://www.today.com/food/food-myths-safe-cook-frozen-chicken-crock-pot-t123084
Ainsley
Omg DELICIOUS! A little salty for my taste because I used 2 tbsp, I don’t use much salt in my diet. Next time I will use less. I will definitely make this again and again!
skylar
do you have to put the ingredients in a food processor? Would a regular blender work or just mixing them in a large bowl work?
Melissa
I made my sauce in the blender and it turned out great. This is my new favorite meal! My family enjoys it with rice or as a taco, but I love it with salad.
TJ
A regular blender would work fine just make sure you chop the jalapeños really fine.
Macarena
Fantastic and delicious. I have to make extra portions because we run out quickly every time !
T
Absolutely the WORST online recipe I have ever made. There is zero flavor. Do not waste your time or money!!
Rachael
Agreed. This had zero flavor I, going to throw the rest in tortilla soup to try and save it.
Sydney
It wasn’t bad, the chicken did not have a ton of flavor. I added Cayenne pepper and chili powder. I put it on top of cilantro lime rice with avocado, bell pepper, and tomatoes. I had to cover it in hot sauce though to amp up the flavor. Sort of just bland.
Nicole
I agree – it needed something else. I wish I would have seen your recommendation!
Nicole Perperas
Excellent and extremely flavorful! I used smoked paprika instead of regular and it was delicious.
Randa Lejeane Waller
This was so good my family loved it !!!
Krissy
My whole family loves this recipe! We made cilantro rice to go with it and make rice bowls!! It’s a family favorite!
julie
I’ve made this twice and it is so delicious!
Laura
I have made this so many times. It is excellent! I have found that if I am prepping everything the night before, do not mix the sauce with the chicken overnight. I think the lime juice must “cook” the chicken and it ends up with a weird texture. Just keep the sauce separate and pour over the chicken in the morning right before you turn on the slow cooker and it will be perfect. Amazing!!
Nicole
I made this for my husband and me this past week – really easy to follow recipe, I did not change one thing. Only used 1TB of Salt, (not 2), and this did not take 8 hours to cook for 2IBS of boneless chicken breasts. Not sure if the 8 hour direction was meant for frozen and/or bone-in? Put mine in at 10:37am and it was done at 4:30pm – we had to keep the slow cooker on warm for a while. I kept the seeds in the jalapeño, but something was still missing. Maybe chili powder? In the end, this needed some additional flavor.
Pam Thrasher
This was delicious! Great flavors. Wouldn’t change a thing.
Ashleigh
Can this recipe be made in an instant pot?
If so how much time?
Danielle
Funny you should ask, as I’ve been testing an Instant Pot version the last couple of days! It still needs a few tweaks, but if you want to try ASAP, here is my best adaptation so far: prepare the sauce as instructed but OMIT the broth; pressure cook 15 minutes, then allow the pressure to release naturally for 15. Shred in the pot, and mix in the cilantro as directed. If you try it, please let me know what you think!
Jen
I’m making this in the instant pot right now! I added about 1/4 c water just to rinse the seasoning off my measuring cup and to hopefully prevent the burn notice! I’m using frozen breasts and hoping 18 minutes on high will be enough. I am also grilling some onions and peppers to top a salad mix! Looking forward to having this for the next few days!
Debbie
Have you changed the recipe for the instant pot? I want to make it tonight!
Danielle
Yes, it’s slightly different. The Instant Pot version can be found here: https://oursaltykitchen.com/whole30-chicken-tacos/
Debbie
Thank you! I made it tonight and it was fabulous! We made bowls with rice, black beans, lettuce, avocado, cheese and sour cream. Everyone made their own and it was perfect for watching football.