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.
Video: Watch How to Make Slow Cooker Cilantro Lime Chicken
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 says
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 says
Hi Alissa – it’s about 4 ounces of cooked chicken per serving. Hope that helps, and that you enjoy it!
Monica says
Have you tried this same recipe in the instant pot? If so, how long would you recommend cooking for?
Danielle says
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 says
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 says
Definitely 8 hours for bone-in chicken!
Andrea says
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 says
Yes, shred the chicken in the sauce – you don’t need to discard! It’s definitely safe to eat, and super delicious 🙂
Lisa Sotl says
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 says
You’re so welcome, so glad you enjoyed it!
Meredith says
Really good! Mine was done after 7 hours…dont think i had enough lime but looking fwd to trying again….thank you!
Danielle says
More lime is always a win in my book! 🙂
Jamie says
Hello!! Iiiii am a crockpot newbie. If I half the recipe, do I still cook for 8 hours on low?
Danielle says
Yes, that will work!
Sarah says
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!
Autumn says
This looks super easy especially for the crock pot! I will definitely be making this for my weekly protein prep next week!
Loly says
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 says
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 says
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 says
Yay! so glad you enjoyed it, thanks Beth!
Jenn says
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 says
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!
nicole says
made it tonight! my husband ATE non stop
Danielle says
Our husbands are of one mind (belly?) hahha! So glad y’all enjoyed it.
Karla says
Very good and not too spicy! This is a keeper.
Danielle says
Yay, thanks Karla!
Katy K says
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 says
Thanks Katy! It’s even better the next day, so it’s definitely a winner for meal prep.
Isaac says
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 says
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 says
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 says
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!
Ainsley says
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 says
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?
Macarena says
Fantastic and delicious. I have to make extra portions because we run out quickly every time !
T says
Absolutely the WORST online recipe I have ever made. There is zero flavor. Do not waste your time or money!!
Ashleigh says
Can this recipe be made in an instant pot?
If so how much time?
Danielle says
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 says
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 says
Have you changed the recipe for the instant pot? I want to make it tonight!
Danielle says
Yes, it’s slightly different. The Instant Pot version can be found here: https://oursaltykitchen.com/whole30-chicken-tacos/
Debbie says
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.