This Cilantro Lime Chicken is the perfect healthy dinner recipe and can be made in the slow cooker or the Instant Pot. Serve it over rice or as a filling for tacos. You can even prep it ahead of time and freeze until you need it.
*This post was originally published 2/2014. Photos and post updated 12/2017*
Hi Friends!
When I asked in my survey this year what types of meals you guys wanted to see more of, slow cooker and Instant Pot recipes definitely topped the list. While I'm in the process of testing some new recipes to share, I thought I'd also take the time to go back and highlight a couple winners that are already on the blog that you might not even know about!
I shared this Cilantro Lime Chicken recipe almost 4 years ago and still make it fairly often. I love it because it's super forgiving – you don't need exact measurements you can prep several batches ahead of time, freeze in ziploc bags and then just pull one out to thaw and cook during a busy week.
Cilantro Lime Chicken
It's also super versatile. You can serve it on its own over rice, or use it as the filling for tacos or burritos. I've even served it over chips topped with cheese for some easy nachos!
Since it had been awhile since I made it, I actually made two batches. One in the crockpot like the original recipe so that I could reshoot the photos and then another batch in the Instant Pot so I could give you those directions too!
So here's how you make it:
Cilantro Lime Chicken
This Cilantro Lime Chicken is the perfect healthy dinner recipe and can be made in the slow cooker or the Instant Pot. Serve it over rice or as a filling for tacos. You can even prep it ahead of time and freeze until you need it.
Ingredients
- 1 pound chicken breasts
- 1 (15 oz) can no salt added black beans
- 1 cup corn kernals (fresh, frozen or canned)
- 1 medium red bell pepper, diced
- 1/2 cup onion, diced
- 1/4 cup cilantro, finely chopped
- 2 Tbsp fresh lime juice
- 2 serrano (or jalapeno) peppers, minced (optional)
- 1/2 cup low-sodium chicken broth
- 1 Tbsp cumin
- Optional toppings for serving: salsa, cheese, avocado
Instructions
- Add all ingredients to slow cooker.
- Stir to combine and cook on low for 4-6 hours.
- Remove chicken, shred, return to pot, stir and serve.
- Place all ingredients in a large ziploc bag and freeze flat.
- Prior to cooking, defrost over night in the refrigerator or under cold running water.
- Dump contents into the crockpot. Add a little bit of water to the bag, shake it around and add to crockpot to help get some of the cilantro out if it sticks to the bag.
- Cook on low 4-6 hours.
- Shred chicken breasts and serve over rice, as is or in tortillas.
Recipe Notes
To prep for freezer: Combine all ingedients in a ziploc bag and freeze flat. Thaw in the fridge the night before cooking. Pour contents into crockpot and cook according to directions.
You may need to add a little water to the ziploc bag and swirl it around to get cilantro out if it sticks to the sides of the bag.
To cook in the Instant Pot: Add all ingredients to the Instant Pot. Seal, press the manual button and set time for 10 minutes. Shred chicken and serve.
Keep in mind you can use 90 second rice or even make your rice ahead of time and freeze it to make this dinner even easier. This is also one of my favorite meals to deliver to families with sick kids, families with new babies, etc
Top will all sorts of goodness like salsa, avocado, cheese etc and dig in!
Let's chat: What's your favorite make-ahead crockpot meal?
Enjoy!
–Lindsay–
The post Cilantro Lime Chicken {Slow Cooker or Instant Pot} appeared first on The Lean Green Bean.
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