Eat: Crock Pot Cilantro & Lime Chicken

I’ve said it before and I’ll say it again – I LOVE my crock pot!  It’s seriously such a time saver for this working mom of two.  I love pairing this recipe with Mexican cheese and tortilla shells for a twist on your basic chicken taco recipe.


  • 1 1/2 pounds chicken breasts
  • Juice from 2 limes
  • 1 bunch fresh cilantro, chopped
  • 2 minced garlic cloves
  • 1/2 red onion, chopped
  • 1 tsp cumin
  • salt and pepper to taste



Remove any fat from chicken.  Mix together the juice from two limes, 1 teaspoon cumin, diced onion, cilantro and two minced garlic cloves.  Place chicken and newly made marinade in a freezer bag and put in your refrigerator for 30 minutes.

 When ready to cook, pour contents into crock pot and set to low for 8 hours or high for 4 hours*. Discard freezer bag.

*Depending on the thickeness of the chicken breasts, you may want to check after 3 hours.  No one likes dry chicken!
Have you tried this recipe?  What did you think?  I’d love to hear from you!  Comment below. 


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