Slow Cooker Cilantro Lime Chicken Recipe

I’m excited to share my Slow Cooker Cilantro Lime Chicken, a perfectly seasoned, juicy restaurant-quality taco chicken that takes just 10 minutes to prep with a handful of whole-food ingredients, checks low carb, Whole30, keto and gluten-free boxes, and makes a fantastic freezer stash.

I have a confession, I might be a little obsessed with my Slow Cooker Cilantro Lime Chicken. Its perfectly seasoned, juicy taco chicken that eats like restaurant fare but takes almost no effort.

It only takes about ten minutes to prep and uses whole food ingredients, like fresh cilantro and fresh lime juice. This checks a lot of healthy boxes so I stash it in the freezer more than I should.

Kids eat it without complaining and adults argue over the last bite, and honestly I couldn’t believe how tender it gets. You’ll wanna make this again and again.

Ingredients

• Chicken: Lean protein that stays juicy in slow cooks, great for tacos, bowls, salads.
• Cilantro: Bright herb, low calorie, offers vitamin K and fresh, slightly citrusy punch.
• Lime juice and zest: Adds tangy sour zip, vitamin C, cuts richness and wakes up flavors.
• Garlic: Pungent, savory, gives depth, has small amounts of manganese and vitamin B6.
• Olive oil: Healthy monounsaturated fats, helps carry spices and keeps chicken moist.
• Spices (cumin, chili, paprika): Earthy, smoky and warm, they add complexity with almost no calories.
• Onion: Adds sweet savory base, provides fiber and natural sugars for balanced flavor.
• Jalapeno (optional): Gives heat and freshness, boosts vitamin C, remove seeds to tame it.

Ingredient Quantities

• 2 pounds boneless skinless chicken thighs or breasts
• 1/2 cup packed fresh cilantro, chopped
• 1/4 cup fresh lime juice (about 2 limes)
• Zest of 1 lime
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika (smoked paprika works great)
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 cup low sodium chicken broth or water
• 1 small yellow onion, thinly sliced
• 1 jalapeno, seeded and minced, optional
• Extra cilantro and lime wedges for serving, optional

How to Make this

1. In a medium bowl whisk together cilantro, lime juice, lime zest, minced garlic, olive oil, cumin, chili powder, paprika, kosher salt and black pepper until well combined.

2. Place chicken thighs or breasts in the slow cooker in a single layer, tuck the thinly sliced yellow onion on and around the chicken, and scatter the seeded minced jalapeno over everything if using.

3. Pour the cilantro lime mixture evenly over the chicken, then add the 1 4 cup low sodium chicken broth or water to the bottom of the slow cooker so the edges dont dry out.

4. Cover and cook on low for 3 to 4 hours or on high for 1 1/2 to 2 hours, until the chicken reaches 165 F and is easy to shred. dont overcook it or it gets dry.

5. Use tongs to transfer the chicken to a cutting board, shred with two forks or a mixer, and skim any excess fat from the cooking liquid if you want it leaner.

6. Return the shredded chicken to the slow cooker and stir to coat with the juices, cooking on low for another 10 to 15 minutes so the flavors marry. Taste and add more salt or a squeeze of lime if it needs brightening.

7. If you want a thicker sauce, ladle some cooking liquid into a small saucepan and simmer over medium heat until reduced, then stir it back into the chicken.

8. Serve warm with extra chopped cilantro and lime wedges, use for tacos, bowls, salads or freeze in portions for an easy meal later.

Equipment Needed

1. Slow cooker (6 to 7 quart)
2. Medium mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Microplane or zester and a citrus juicer or reamer
6. Chef’s knife
7. Cutting board
8. Kitchen tongs
9. Two forks for shredding (or a hand mixer if you’re feeling lazy)

FAQ

Slow Cooker Cilantro Lime Chicken Recipe Substitutions and Variations

• Chicken (2 lb): swap for 2 lb boneless turkey breast or bone in chicken pieces (increase cook time about 30–45 minutes on low), or for a veg option use 14 oz extra firm tofu, pressed, cubed and added for the last 2–3 hours so it soaks up the sauce.
• Fresh cilantro (1/2 cup): use flat leaf parsley plus an extra teaspoon lime zest for brightness, or try 1 tablespoon chopped fresh mint for a different but tasty herbal note.
• Fresh lime juice (1/4 cup): bottled lime juice works in a pinch, or use equal amount fresh lemon juice if limes arent available — flavor will be a bit different but still bright.
• Low sodium chicken broth (1/4 cup): swap with veg broth or water plus 1/2 teaspoon chicken bouillon, or use a splash (2–3 tbsp) white wine for extra depth.

Pro Tips

1) Use thighs if you want juicier results and let the chicken marinate longer when you can, even overnight in the fridge. If you do overnight, cut back on the salt a little so it doesnt get too salty.

2) For more flavor and color sear the chicken real quick in a hot pan before you put it in the slow cooker. It isnt required but that brown crust adds a lot, just 1 to 2 minutes per side.

3) If the sauce is too thin, ladle out a cup of the cooking liquid and reduce it on the stove until it coats the back of a spoon then stir it back in. You can also make a small cornstarch slurry in cold water and whisk that into the hot, removed liquid first so you dont get clumps.

4) Shred while the chicken is still warm for best texture, toss it back in the juices and taste for brightness. Freeze in meal-sized portions flat in freezer bags, label with the date, and add fresh lime juice and cilantro after reheating so it tastes like you just made it.