Easy Slow Cooker Cilantro Lime Chicken – Better Than Takeout

Easy Slow Cooker Cilantro Lime Chicken – Better Than Takeout. After making this many times, I’ve perfected the balance of lime, cilantro, and chili powder for a flavorful, better-than-takeout chicken dinner. The trick I discovered is using chicken thighs for juicier results. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Buffet Finger Food Ideas and Al Pastor Marinade Easy for Quick Tacos.

What You'll Need for Easy Slow Cooker Cilantro Lime Chicken – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs boneless, skinless chicken thighs
• 1 cup chicken broth
• 1/2 cup lime juice
• 1/4 cup chopped fresh cilantro
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• Optional: Chopped fresh cilantro
• Optional: Diced avocado
• Optional: Crumbled queso fresco
• Optional: Lime wedges

How to Make Easy Slow Cooker Cilantro Lime Chicken – Better Than Takeout

1. Step 1: Place chicken thighs in the slow cooker.
2. Step 2: In a bowl, combine chicken broth, lime juice, cilantro, garlic, chili powder, cumin, salt, black pepper, and red pepper flakes (if using). Pour over chicken.
3. Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Step 4: Remove chicken from slow cooker and shred using two forks. Return to slow cooker and stir to combine with sauce. Serve with desired toppings.

Storing & Reheating Easy Slow Cooker Cilantro Lime Chicken – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can make this recipe up to 2 days ahead. Store in the fridge until ready to serve.

Freezing Easy Slow Cooker Cilantro Lime Chicken – Better Than Takeout

Freeze cooked chicken and sauce in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through.

Recipe Notes

• Chef tip: For a faster cooking time, you can use chicken breasts instead of thighs. However, thighs are more forgiving and juicier.
• Best substitution: You can substitute the chicken broth with water or vegetable broth.
• Make-ahead: This recipe can be made ahead and reheated. See storage notes for details.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If the sauce is too thin, you can thicken it by mixing 1 tbsp of cornstarch with 1 tbsp of water and stirring it into the sauce. If the sauce is too thick, you can thin it out with a little more chicken broth or water.

Easy Slow Cooker Cilantro Lime Chicken – Better Than Takeout

⏱

Prep

10 minutes

🍳

Cook

6-8 hours (low) or 3-4 hours (high)

⏳

Total

6-8 hours (low) or 3-4 hours (high)

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 cup chicken broth
• 1/2 cup lime juice
• 1/4 cup chopped fresh cilantro
• 3 cloves garlic, minced

Seasonings

• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)

Optional Toppings

• Chopped fresh cilantro
• Diced avocado
• Crumbled queso fresco
• Lime wedges

Instructions

1. Step 1: Place chicken thighs in the slow cooker.
2. Step 2: In a bowl, combine chicken broth, lime juice, cilantro, garlic, chili powder, cumin, salt, black pepper, and red pepper flakes (if using). Pour over chicken.
3. Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Step 4: Remove chicken from slow cooker and shred using two forks. Return to slow cooker and stir to combine with sauce. Serve with desired toppings.

Notes

• Chef tip: For a faster cooking time, you can use chicken breasts instead of thighs. However, thighs are more forgiving and juicier.
• Best substitution: You can substitute the chicken broth with water or vegetable broth.
• Make-ahead: This recipe can be made ahead and reheated. See storage notes for details.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If the sauce is too thin, you can thicken it by mixing 1 tbsp of cornstarch with 1 tbsp of water and stirring it into the sauce. If the sauce is too thick, you can thin it out with a little more chicken broth or water.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze cooked chicken and sauce in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F for 15-20 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through.
• Make ahead: You can make this recipe up to 2 days ahead. Store in the fridge until ready to serve.

Nutrition Per Serving

• Calories: 250
• Protein: 28g
• Fat: 10g
• Carbs: 8g
• Fiber: 1g
• Sugar: 2g
• Sodium: 650mg
• Cholesterol: 100mg
• Sat. Fat: 2g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Slow Cooker Cilantro Lime Chicken – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Easy Slow Cooker Cilantro Lime Chicken – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!