Slow Cooker Cilantro Lime Chicken {Freezer Meal}


Cilantro lime chicken recipe. So easy to make! Dump ingredients into a slow cooker and come back hours later for a delicious, family friendly healthy dinner. | Thriving Home

I’ve been trying out quite a few freezer-meal-to-crock-pot recipes as of late. You know, the kind you assemble ahead of time, freeze, then defrost and throw in the crock pot for a hearty, healthy meal. The idea is genius but I’ll be honest, I have found it hard to find a GOOD slow cooker recipe that can be frozen ahead of time. If you have one, PLEASE share with me in the comment section of this post! Anyway, after a few very mediocre slow cooker recipes, I finally found one that my husband and I deemed, “A keeper.”

It was a cilantro lime chicken recipe with corn and black beans. After cooking it you serve it on tortillas along with the typical toppings that you would want on a taco (salsa, sour cream, cheese, etc.). We really liked it.

However, what I liked even better is what we did with the leftovers!

Cilantro lime chicken recipe. So easy to make! Dump ingredients into a slow cooker and come back hours later for a delicious, family friendly healthy dinner. | Thriving Home

This was inspired by our Baked Nachos recipe. We simply spread out chips on a cookie sheet, spread out our leftovers over the chips, and topped it with shredded cheddar cheese. After baking it in the oven at 350 for about 10 minutes, we scarfed down our baked nachos.

There are lots of ways you could consume Slow Cooker Cilantro Lime Chicken with Corn and Black Beans. Be creative!

Cilantro lime chicken recipe. So easy to make! Dump ingredients into a slow cooker and come back hours later for a delicious, family friendly healthy dinner. | Thriving HomeAdapted from Six Sisters Stuff recipe

 

5.0 from 1 reviews
Slow Cooker Cilantro Lime Chicken Recipe
 
Cilantro lime chicken recipe. So easy to make! Dump ingredients into a slow cooker and come back hours later for a delicious, family friendly healthy dinner.
Author:
Ingredients
  • 1½ pounds chicken breasts
  • Juice from 2 limes
  • 1 bunch fresh cilantro, chopped
  • 1 (16 oz) bag frozen corn
  • 2 minced garlic cloves
  • ½ red onion, chopped
  • 1 can black beans, drained and rinsed (I only used ½ can because I'm not crazy about beans)
  • 1 tsp cumin
  • salt and pepper to taste
Instructions
  1. Cook on LOW for 4-6 hours or on HIGH for 2-3 hours. Mine only took 4 hours on low and even was a little dry. (Note: each crock pot is a little different so just keep an eye on your chicken and make sure it doesn't dry out).
  2. Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.
Notes
Freezer Meal Instructions:
To Freeze:
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. Store in freezer for up to 3 months.
To Prepare:
When ready to eat, remove from freezer and thaw in fridge for 24 hours.
Idea for leftovers:
If you find that you have leftovers after cooking the cilantro lime chicken, try the baked nachos (idea in post).


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Comments

  1. Nicole says

    Would it be ok to skip the cilantro in this recipe? Have you tried it? Thanks!

    • Polly says

      I think the cilantro really adds a lot of flavor to the recipe so I wouldn’t skip it if you have the choice. I haven’t tried it without it so I’m not sure though. Good luck!

  2. Stephen says

    My girlfriend and I made this lastnignt. Great recipe and an even better meal after a long day at work! Thanks!

    • Rachel says

      That’s awesome, Stephen. Glad it was a hit!

    • Polly says

      That’s a great idea!

  3. Lahrisa says

    I just made this tonight for the family and we all liked it. I used a whole can of black beans. I accidently forgot the garlic, opps! I added tequila but only a splash or so. I am making this again for the family!!

  4. Jennifer says

    Does the chicken go into the crock pot frozen or thawed? I have a frozen 2lb bag of breast tenderloins and hope to make this today…. Could the cooking time be adjusted if frozen?

    • Rachel says

      I have used fresh and frozen. If using frozen, just leave yourself time. Check it at the time the recipe indicates to see if it’s cooked through. If not, let it go until there’s no longer any pink inside. You should be fine with frozen, though.

  5. rebecca says

    For freezing you would throw all the stuff in a bag before cooking right? Then thaw and cook the day of?

    • Rachel says

      Rebecca, yes, I think that would be the best way to freeze this meal. You could freeze leftovers, too, after cooking, though.

    • Polly says

      Yep. Throw it all in, freeze it and let it thaw completely before cooking. The safest way to unthaw is to put it in the fridge 24 hours before cooking it.

  6. Tricia says

    Made this tonight. It was good! Mine did dry out a bit. I think mixing it with sour cream after it is done might save it if you let it go too far. I have plenty of leftovers. I’m thinking baked nachos for lunch tomorrow.

    • Polly says

      Crockpots are tricky! I feel like I always have to cook mine less than a recipe says to. Hopefully with all of those yummy toppings, it wasn’t too dry.

  7. Meagan says

    I’m not a fan of onion, it’s a texture issue. Could I add onion powder instead, to keep the flavor?

    • Rachel says

      Sure, my mom is the same way and uses onion powder that way.

  8. Sahira says

    Do you shred the chicken once it’s done?

    • Rachel says

      Yes, thanks for clarifying.

  9. Kari Hughes says

    I am looking to add this recipe into my mix next week. My question is, is there any good way to tell when your chicken is starting to dry out. I love the crockpot but really struggle with chicken!

  10. Jennifer says

    How many does this serve? I LOVE it, and plan to make for freezer meals of it!

    • Polly says

      I haven’t made this in quite a while but I’d guess 4-6 depending on how big of portions you take.

  11. Eva says

    Would using chicken thighs work? They seem to be less susceptible to drying out when over cooked in the crockpot.

    • Rachel says

      Absolutely and great idea!

  12. Kathryn says

    I’m doubling this recipe. How long should I cook in crock pot? And using chicken thighs.

    • Rachel says

      We haven’t tested it this way before but shouldn’t take much longer.