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Cilantro Lime Chicken Crockpot Recipe

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  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
  • Total Time: 6 hours 10 minutes to 8 hours 10 minutes (low) or 3 hours 10 minutes to 4 hours 10 minutes (high)
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican
  • Diet: Halal

Description

This Cilantro Lime Chicken Crockpot recipe is a simple, flavorful dish perfect for busy days. Tender chicken breasts slow-cooked in a zesty mixture of tomato sauce, fresh cilantro, lime juice, and a blend of chili powder and cumin make for a deliciously moist and fragrant meal. Serve it over rice or enjoy on its own for a satisfying, easy-to-make dinner.

Ingredients

Chicken

  • 3 boneless skinless chicken breasts

Seasonings and Sauce

  • 1 can tomato sauce (15 ounces)
  • 1 bunch cilantro, chopped
  • 1 lime, juiced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • ½ teaspoon garlic salt
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

  1. Prepare the Crockpot: Place the boneless skinless chicken breasts in the bottom of the crockpot, evenly spaced for even cooking.
  2. Add Seasonings and Cilantro: Sprinkle the chili powder, cumin, garlic salt, salt, and pepper evenly over the chicken. Top with the chopped cilantro and pour the lime juice over everything to infuse bright, fresh flavors.
  3. Pour Tomato Sauce: Pour the entire 15-ounce can of tomato sauce evenly over the chicken and seasonings to create a saucy base for cooking.
  4. Cook the Chicken: Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The chicken is done when it shreds easily with a fork.
  5. Shred and Stir: Using two forks, shred the chicken directly in the crockpot. Mix the shredded chicken thoroughly with the sauce to combine flavors well.
  6. Serve: Serve the cilantro lime chicken warm, either as is or over a bed of rice, for a complete and comforting meal. Enjoy!

Notes

  • For a spicier kick, add a pinch of cayenne pepper or some chopped jalapeño before cooking.
  • Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
  • Shredded chicken can be used as a filling for tacos, burritos, or salads for versatile meal options.
  • If you don’t have garlic salt, substitute with ¼ teaspoon garlic powder and ¼ teaspoon additional salt.
  • Adjust salt to taste depending on dietary needs.

Find it online: https://emilysplate.com/cilantro-lime-chicken-crockpot-recipe/