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Crockpot Cilantro Lime Chicken

Tender, shredded chicken infused with bright lime and fresh cilantro, made effortlessly in the slow cooker. Perfect for tacos, bowls, or salads.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts or thighs
  • 1/2 cup fresh lime juice about 4-5 limes
  • 1/4 cup chopped fresh cilantro packed
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1/4 cup chicken broth low sodium
  • Optional: 1 jalapeño seeded and minced

Equipment

  • 6-quart slow cooker
  • measuring spoons
  • chef's knife
  • cutting board
  • citrus juicer
  • tongs
  • large bowl

Method
 

  1. In a small bowl, whisk together lime juice, 2 tablespoons chopped cilantro, garlic, cumin, salt, pepper, and olive oil.
  2. Place chicken breasts in the slow cooker. Pour the lime mixture over them, turning to coat.
  3. Add chicken broth around the edges (do not pour it directly over the chicken—this keeps the seasoning concentrated).
  4. Cover and cook on LOW for 4 hours or HIGH for 2.5 hours, until chicken reaches 165°F internally and shreds easily.
  5. Remove chicken to a cutting board and let rest 5 minutes. Shred with two forks.
  6. Return shredded chicken to the slow cooker, stir in remaining 2 tablespoons fresh cilantro. Let sit 5 minutes to absorb juices before serving.

Notes

For best flavor, do not skip resting the shredded chicken in the juices. Leftovers keep refrigerated for up to 4 days. Freeze in an airtight container for up to 3 months. To reheat, add a splash of chicken broth to restore moisture.