"This is a nice change from plain chicken tacos. The cilantro really adds a burst of flavor to this recipe." — ltlmsmfft
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1 (16 ounce) jar
1 (1.25 ounce) package
dry taco seasoning mix
chopped fresh cilantro
skinless, boneless chicken breast halves
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, I think the quality of your ingredients can make or break your recipe--I'm glad I doubled the spices and used a good salsa. We were quite hungry today so this fed us well with enough leftover for another meal, with the sauteed vegetables. I'll make this again.
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 also like to use two limes. :)
(and if you add the lime and fresh cilantro in the last hour of cooking you get MORE flavor)
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 flavor; if you like cilantro, you'll like this dish. I served it in whole wheat flour tortillas with shredded cabbage, shredded cheese, plain yogurt, and fresh cilantro. I'll definitely make again. Thanks :)
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'm sure. I would make this again but I'd look for a lower sodium salsa, if there is such a thing.
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 and topped the the juices from the crockpot and some cilantro and onions
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 were simply the best I have ever had. Just spoon into corn tortillas with a little cheese, pour your favorite enchilada sauce over top, top with a little more cheese, bake and you are in enchilada heaven!
so easy and so delicious! we served it over mexican rice and black beans with a little cheese and sour cream. mmm!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Cilantro Lime Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 43
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