Slow Cooker Cilantro Lime Chicken

Slow Cooker Cilantro Lime Chicken

732
ltlmsmfft 5

"This is a nice change from plain chicken tacos. The cilantro really adds a burst of flavor to this recipe."
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Ingredients

4 h 10 m servings 272 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 45.3 g
  • 91%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 976 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.

Reviews

732
  1. 1105 Ratings

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Most helpful positive review

I used a good quality salsa, double-batch of homemade taco seasoning and double the cilantro. I made the end result into fajitas with sauteed red pepper, sweet onion and minced garlic. As always...

Most helpful critical review

I do this all the time but if you get a salsa with a lot of flavor, you can omit the taco packet. It only adds extra sodium. Instead, use a jar of salsa, 2 minced garlic cloves and a diced onion...

I used a good quality salsa, double-batch of homemade taco seasoning and double the cilantro. I made the end result into fajitas with sauteed red pepper, sweet onion and minced garlic. As always...

This a great way to feed a crowd. I add a can of black beans, rinsed and drained, and a bag of frozen whole kernal corn.

Yum! Really, really good. Instead of taco seasoning mix I just threw in some spices: cumin, ancho chile powder, sea salt, black/white pepper, oregano, etc. The cilantro gives it such a fresh fla...

I do this all the time but if you get a salsa with a lot of flavor, you can omit the taco packet. It only adds extra sodium. Instead, use a jar of salsa, 2 minced garlic cloves and a diced onion...

This recipe makes a whole lotta chicken so I tried it several ways. It was good in crispy taco shells and in corn and flour tortillas. The biggest winner, however, was chicken enchiladas. They w...

I tried this tonight and, while the chicken was very tender and easy to shred, the recipe was too salty for my tastes. The combination of the taco seasoning and salsa made for the salty taste I'...

Found this a very easy to make taco filling.I used McCormick Chicken Taco seasoning and La Costena brand salsa verde. It was done in 7 hrs on low setting.This would even be good served over rice...

so easy and so delicious! we served it over mexican rice and black beans with a little cheese and sour cream. mmm!

This smelled so awesome while it was cooking! I cooked it on high for about four hours. It was so tender and pulled apart so easily. I plan to freeze some for later use. Will make great tacos or...