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Slow cooker cilantro lime chicken

My husband and I adore our slow cooker, especially in the winter-time. And guess what? It is winter-time! I had to bust out my fluffy pink driving mittens yesterday morning for the first time since, well, since last May. Last winter was a long, cold one here for us in Minnesota. Hopefully this winter won't be quite so brutal!

To help ease some of the pain involved in facing winter again so soon (it seems), we threw some ingredients into our slow cooker for a comforting, delicious meal. And listen, friends, I have never eaten such tender chicken in my life! I was pretty much able to shred it by just looking at it. And the flavor? Mmmmm, the flavor. Delicious! There is plenty of room to turn up the heat on this recipe, if that's what you prefer, and it's also easy enough to keep it on the mild side. Tailor it to your liking!

In a slow cooker, mix together:

One 24-ounce jar medium or mild salsa

Juice from one lime

1/4 cup fresh cilantro, chopped

One 1.25-oz. package taco seasoning

2 jalapeno peppers, finely chopped (optional)

Add 4-6 boneless chicken breast halves (completely defrosted) to the slow cooker and coat with the salsa mixture. Cover and cook on Low for 6 hours.

Serve the chicken with the salsa mixture spooned over the top. If you're feeling crazy, throw a dollup of sour cream on top with some crushed tortilla chips.

This is also delicious as a taco filling or in a taco salad. 

Gotta go find my Snuggie!

Slow Cooker Cilantro Lime Chicken

This chicken is my most popular recipe for good reason! It is flavorful, delicious and EASY to make!

Contributed by Megan Porta from

Published Nov 18, 2011

Serves: 1

Total time: 6 hrs 15 min

Slow Cooker Cilantro Lime Chicken
  • 24-oz. jar medium salsa
  • Juice from one lime
  • 1/4 cup fresh cilantro, chopped
  • 1.25-oz. package taco seasoning
  • 2 jalapeños peppers, finely chopped (optional)
  • 6 boneless chicken breast halves, defrosted
  1. In a slow cooker, mix together the salsa, lime juice, cilantro, taco seasoning and jalapenos. Add the chicken and coat with the salsa mixture.
  2. Allow the chicken to cook, covered, in the slow cooker on Low setting for 6 hours. Serve chicken with salsa mixture spooned over top, or shred and use as a taco filling.



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Reader Comments (186)

Oh, my, your chicken looks so tender and delicious. Finger lickin' good for sure!!! Time to break out my slow cooker~

11.18.2011 | Unregistered CommenterLiz

Oh, I'm feeling crazy alright. Crazy hungry!!! This sounds fabulous. I love slow cooker chicken. It's how I do my BBQ. I'm totally bookmarking this recipe to try next time.

Driving mittens? You have SO got to move...

11.18.2011 | Unregistered CommenterParsley Sage

Wow, that looks fantastic - cilantro and lime are my favorite combination, and Mexican food can be so warming this time of year.

11.18.2011 | Unregistered CommenterNick

This looks super yummy! Why does the chicken breasts need to be completely defrosted, though? After 6 hours, they would still be cooked through, right? Does it have something to do with the salsa soaking in?

11.19.2011 | Unregistered CommenterJenni

I just saw this on Pinterest! I'm saving it to try.

11.19.2011 | Unregistered CommenterJenn

Hi Jenni! I'm sure they would cook just fine if they were still frozen. I just got such amazing results that I wanted to write it down exactly as I prepared it!

11.19.2011 | Registered CommenterMegan Porta

I love this recipe and blog...I posted it on my community foodie blog. Hope you can come check it out

Also, feel free to post you're recipes or you're favourite foodie tips on it whenever you like!

11.21.2011 | Unregistered CommenterCharlotte Ferreux

YUM! Saw this on pinterest, pinned to my board :) Enjoyed exploring your blog, too!

11.21.2011 | Unregistered CommenterBusyWorkingMama

this looks so good! how many servings is it? it's just me who'd be eating it and i'd definitely want leftovers, but i don't want chicken coming out of my ears! :)

11.22.2011 | Unregistered CommenterJulie

Hi Julie! If you use 4 chicken breast halves, that wouldn't give you too many leftovers. If you want to use 2 chicken breast halves instead, I'd say just halve the other ingredients, too!

11.22.2011 | Registered CommenterMegan Porta

I saw this Pin from my daughter and knew I had to peek at the recipe. I'm definitely trying this one, this week! Sounds delicious. Ahhhh, and we also have long winters here in Oregon. Seems like the rain goes on forever.

11.26.2011 | Unregistered CommenterAlways Nesting

This looks so good! Featured your recipe in my Food Trend article today on the RecipeLion blog.

11.29.2011 | Unregistered Commentersimone

I saw this on Pinterest. I'm learning to cook and this was my first crockpot recipe ever. It was success and super delicious! My chicken breast were about half-frozen, but otherwise, I followed the recipe to the letter. It was so tender!! Thank you!

11.29.2011 | Unregistered CommenterLeticia

This looks so good! Will it work the same if you use breasts that aren't boneless?

11.30.2011 | Unregistered CommenterMartha

I saw the picture off this, and after seeing how easy it seemed, I had to give it a go. This was amazing. The smell was fantastic, the chicken just feel apart, and in a rare event, the dish looked just like the photo! Try this, you won't be disappointed. Thank you so much for sharing this recipe!

12.2.2011 | Unregistered CommenterPhilip

Im going to make this this weekend....looks & sounds delish!!! It is a little chilly hear in North Dakota also!!!

12.3.2011 | Unregistered CommenterLeskie

I'm making this right now! i cant wait to try it!!!!

12.3.2011 | Unregistered CommenterShea

This is in my crockpot as I type this. Looking forward to some yummy chicken tacos tonight!!

12.4.2011 | Unregistered CommenterShannon Ralph

YES! Looks delish! Gonna make that tomorrow.

12.5.2011 | Unregistered CommenterJoni

First off, I started with frozen chicken breast. Second, I cooked it on high for 3 hours, then low for 2 hours, since I got a late start. It turned out fantastic!!! (However, I reccommend cooking it on low, because it was really boiling on high) We "shredded" it and made tacos. I say "shredded" only because it was so amazingly tender, it pretty much fell apart. Hubby was a little concerned it would be too strong, because it was really fragrant while cooking. However, even he agreed it was fantastic. This is definately a keeper!!!

12.8.2011 | Unregistered CommenterElizabeth

Any salsa recommendations? ???

12.10.2011 | Unregistered CommenterAlyssa

that looks amazing! Have got to try it. Wonder how it would turn our if you used a pork loin?

12.11.2011 | Unregistered CommenterSarah

Making it now. My kitchen smells so good!! Can't wait to eat it. Thanks for posting!!!

12.11.2011 | Unregistered CommenterTristan

I've made this twice now and it's so easy and so delicious. If you put the chicken breasts in your Kitchen Aid mixer with the paddle you can shred the chicken easily. Works like a charm. Saw it on Pintrest too. Make sure the chicken breasts are still hot before you shred them.

Thanks for the great recipe!

12.13.2011 | Unregistered CommenterLiz

Found this on Pinterest - really, really good and easy! We added onions and green peppers to make it a "full" meal with no carbs :)

12.18.2011 | Unregistered CommenterJulia

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