I can’t wait to share my Slow Cooker Cilantro Lime Chicken, restaurant-quality taco chicken made with just 10 minutes of prep and a handful of whole-food ingredients that fits low carb, Whole30, keto and gluten-free diets, is kid friendly, and freezes beautifully.
I found my new go-to: Slow Cooker Cilantro Lime Chicken. I didn’t expect a dump-and-forget dish to taste this close to restaurant taco chicken, but here we are.
The bright hit of cilantro and the zing from fresh lime juice somehow keeps the meat absurdly juicy, even after hours in the cooker. I always mean to try more complicated recipes and then this wins again.
It’s low fuss, freezes great, and honestly makes weeknight dinners feel like a small cheat. If you’re curious how simple flavor can be this bold, give it a whirl.
You might get hooked.
Ingredients
- Chicken thighs or breasts pack protein, iron, and make the dish hearty and filling.
- Cilantro bright herb adds vitamin K, fresh citrusy flavor, can taste soapy to some.
- Lime juice and zest bring tangy sourness, vitamin C, cuts through richness.
- Garlic gives pungent savory punch, small amounts may help heart health too.
- Olive oil adds healthy fats, keeps chicken moist, mild fruity background flavor.
- Warm spices give earthy smoky heat, add depth not sweetness, low calories.
- Jalapeno brings fresh heat, vitamin C, remove seeds for milder kick if needed.
Ingredient Quantities
- 2 pounds boneless skinless chicken thighs or breasts (about 900 g)
- 1/2 cup packed fresh cilantro leaves and tender stems, chopped
- 1/3 cup fresh lime juice (about 3 limes)
- 1 teaspoon lime zest (from 1 lime)
- 3 garlic cloves minced
- 1/2 cup low sodium chicken broth or water
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 jalapeno, seeded and chopped (optional)
How to Make this
1. Chop the cilantro and jalapeno (if using) and in a bowl whisk together 1/2 cup chopped cilantro, 1/3 cup fresh lime juice, 1 teaspoon lime zest, 3 minced garlic cloves, 1/2 cup low sodium chicken broth, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1 teaspoon onion powder, 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper until well combined.
2. Pat 2 pounds boneless skinless chicken thighs or breasts dry with paper towels, then rub or pour about half the cilantro lime mixture over the chicken so every piece is coated; save the rest of the sauce for the slow cooker.
3. Optional but worth it for more flavor heat a tablespoon of oil in a skillet over medium-high heat and brown the chicken 1 to 2 minutes per side until golden, dont worry about cooking through.
4. Place the chicken in the slow cooker, pour the remaining cilantro lime sauce over the top and tuck any chopped jalapeno in among the pieces if you want heat.
5. Cook on low for 3 to 4 hours or on high for 2 to 3 hours until the chicken reaches 165 F and shreds easily with two forks.
6. Remove the chicken to a cutting board or large bowl and shred with two forks; skim any excess fat from the cooking liquid if needed.
7. If the sauce seems thin, pour it into a skillet and simmer for a few minutes to reduce and concentrate the flavor, or set the slow cooker to high and cook uncovered for 10 to 15 minutes to thicken it up.
8. Return the shredded chicken to the sauce, stir well so the meat soaks up the juices, then let it sit on low for 5 to 10 minutes so everything melds together.
9. Taste and finish with extra chopped cilantro and a squeeze of fresh lime juice, adjust salt or pepper if needed.
10. Serve warm in tacos, bowls or salads, or cool and freeze in portioned containers for an easy meal later.
Equipment Needed
1. Cutting board (for cilantro, jalapeno and the chicken)
2. Chef’s knife or sharp paring knife
3. Measuring cups and teaspoons
4. Small bowl and whisk for the cilantro-lime marinade
5. Paper towels for patting chicken dry
6. Large skillet for optional browning
7. Slow cooker or crockpot
8. Instant-read thermometer to check 165 F
9. Two forks for shredding plus tongs or a slotted spoon to transfer chicken
FAQ
Slow Cooker Cilantro Lime Chicken Recipe Substitutions and Variations
- Cilantro: try flat-leaf parsley plus an extra squeeze of lime to mimic the fresh brightness, or use fresh basil or mint for a different but tasty herb note.
- Lime juice: swap with fresh lemon juice 1:1, or use bottled lime juice in a pinch (start with 2/3 amount and taste), or white wine vinegar at about half the amount for tang.
- Chicken thighs/breasts: use boneless turkey thighs or pork loin for similar cooking times, or firm tofu for a vegetarian version (press well and reduce cook time).
- Low sodium chicken broth: substitute vegetable broth for a veg option, or use water plus 1/2 teaspoon bouillon or soy sauce for depth, or even light beer for a richer flavor if you want to experiment.
Pro Tips
1) Marinate time matters, but dont overdo it. If you can, let the chicken sit in the sauce at least 30 minutes and up to 6 to 8 hours in the fridge. Longer than that the lime will start to “cook” the meat and make it mushy, so either use thighs or cut back on the lime if you plan an overnight soak.
2) Brown for flavor, not to finish cooking. A quick sear in a very hot pan gives way more depth than slow cooker-only chicken. Use a high smoke point oil, dont crowd the pan, and just get a golden crust a minute or two per side. It makes the sauce taste richer later.
3) Fix sauce texture and balance fast. If the sauce is too thin simmer it down on the stovetop until it reduces and thickens, or whisk a cornstarch slurry (about 1 teaspoon cornstarch mixed with 1 tablespoon cold water per cup of sauce) and simmer a minute till glossy. If it’s too tangy add a pinch of sugar or a small pat of butter to round it out.
4) Shred, rest, and store smart. Let the cooked chicken rest 5 to 10 minutes so juices redistribute, then shred (a stand mixer on low works if you want to save time). Save some cooking liquid with the shredded meat so it stays moist when reheating. Portion and freeze in meal-sized packs, and thaw overnight in the fridge for best texture.
Slow Cooker Cilantro Lime Chicken Recipe
I can’t wait to share my Slow Cooker Cilantro Lime Chicken, restaurant-quality taco chicken made with just 10 minutes of prep and a handful of whole-food ingredients that fits low carb, Whole30, keto and gluten-free diets, is kid friendly, and freezes beautifully.
4
servings
400
kcal
Equipment: 1. Cutting board (for cilantro, jalapeno and the chicken)
2. Chef’s knife or sharp paring knife
3. Measuring cups and teaspoons
4. Small bowl and whisk for the cilantro-lime marinade
5. Paper towels for patting chicken dry
6. Large skillet for optional browning
7. Slow cooker or crockpot
8. Instant-read thermometer to check 165 F
9. Two forks for shredding plus tongs or a slotted spoon to transfer chicken
Ingredients
2 pounds boneless skinless chicken thighs or breasts (about 900 g)
1/2 cup packed fresh cilantro leaves and tender stems, chopped
1/3 cup fresh lime juice (about 3 limes)
1 teaspoon lime zest (from 1 lime)
3 garlic cloves minced
1/2 cup low sodium chicken broth or water
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 teaspoon onion powder
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 jalapeno, seeded and chopped (optional)
Directions
- Chop the cilantro and jalapeno (if using) and in a bowl whisk together 1/2 cup chopped cilantro, 1/3 cup fresh lime juice, 1 teaspoon lime zest, 3 minced garlic cloves, 1/2 cup low sodium chicken broth, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1 teaspoon onion powder, 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper until well combined.
- Pat 2 pounds boneless skinless chicken thighs or breasts dry with paper towels, then rub or pour about half the cilantro lime mixture over the chicken so every piece is coated; save the rest of the sauce for the slow cooker.
- Optional but worth it for more flavor heat a tablespoon of oil in a skillet over medium-high heat and brown the chicken 1 to 2 minutes per side until golden, dont worry about cooking through.
- Place the chicken in the slow cooker, pour the remaining cilantro lime sauce over the top and tuck any chopped jalapeno in among the pieces if you want heat.
- Cook on low for 3 to 4 hours or on high for 2 to 3 hours until the chicken reaches 165 F and shreds easily with two forks.
- Remove the chicken to a cutting board or large bowl and shred with two forks; skim any excess fat from the cooking liquid if needed.
- If the sauce seems thin, pour it into a skillet and simmer for a few minutes to reduce and concentrate the flavor, or set the slow cooker to high and cook uncovered for 10 to 15 minutes to thicken it up.
- Return the shredded chicken to the sauce, stir well so the meat soaks up the juices, then let it sit on low for 5 to 10 minutes so everything melds together.
- Taste and finish with extra chopped cilantro and a squeeze of fresh lime juice, adjust salt or pepper if needed.
- Serve warm in tacos, bowls or salads, or cool and freeze in portioned containers for an easy meal later.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 4
- Calories: 400kcal
- Fat: 11.5g
- Saturated Fat: 2.8g
- Trans Fat: 0.1g
- Polyunsaturated: 1.5g
- Monounsaturated: 7.2g
- Cholesterol: 190mg
- Sodium: 600mg
- Potassium: 600mg
- Carbohydrates: 3g
- Fiber: 0.5g
- Sugar: 1.5g
- Protein: 70g
- Vitamin A: 300IU
- Vitamin C: 10mg
- Calcium: 55mg
- Iron: 2.4mg
