Slow Cooker Cilantro Lime Chicken Tacos
These Cilantro Lime Chicken Tacos are so delicious and simple to make! A five ingredient dump-and-go meal that takes minutes to prepare and cooks all day in the slow cooker!
Since fall is in full swing, that means it’s also crockpot season!
My favorite kind of crockpot meals are the ones that require absolutely zero work aside from throwing everything into the crockpot (like Mississippi Pot Roast) and these Cilantro Lime Chicken Tacos fit that bill, y’all!
Five ingredients, dump ’em in, and check back in a few hours. You cannot beat that.
I served up these Cilantro Lime Chicken Tacos over some freshly made flour tortillas from H.E.B (the most amazing grocery store I’ve ever set foot in, by the way; God Bless Texas!) then topped them with shredded lettuce, diced tomatoes, a drizzle of ranch, and even more cilantro!
Yes, hopefully if you’re reading this post you are a fellow cilantro lover, because there is plenty of it in this recipe!
Ingredients for Slow Cooker Cilantro Lime Chicken Tacos
- chicken breasts
- taco seasoning
- salsa
- cilantro
- limes
How to Make Slow Cooker Cilantro Lime Chicken Tacos – Step by Step
- Place chicken breasts in the bottom of your slow cooker.
- Sprinkle taco seasoning over the top, then cover with salsa, lime juice, and cilantro.
- Place lid on top and cook for four hours on high, or 6-7 hours on low. Remove chicken from crockpot to a separate bowl and shred with two forks. Moisten chicken with small amounts of juice left over from the crockpot until you get the amount of moisture that you like. I used about 1/2 – 3/4 cup juice.
- Serve with taco shells or tortillas, adding on your favorite toppings. I like to use shredded lettuce, diced tomatoes, diced avocado, cheese, sour cream, and even a drizzle of ranch dressing. Enjoy!
Tips and Notes
How to make Cilantro Lime Chicken in the Instant Pot
On super busy nights, or when I forget to put everything in the crockpot in time, I like to make this in the Instant Pot. Add 1/2 a cup of chicken broth or water to the bottom of your Instant Pot, then add the rest of the ingredients on top. Cook on high pressure for 10 minutes, then allow the pressure to naturally release for 10 minutes. Release any remaining pressure, remove the lid, and shred chicken as directed.
Can I use chicken thighs?
Yes! Chicken thighs work great in place of chicken thighs. All instructions and cook times remain the same for thighs.
Can I use frozen chicken?
Yes! You can use frozen chicken in either the crockpot or Instant Pot version. You might need to increase the cook time by about 1-2 hours in the slow cooker. For the Instant Pot, cook on high pressure for 20 minutes with a 10 minute natural release before releasing any remaining pressure.
Is Cilantro Lime Chicken Gluten Free?
Yes, just make sure you choose a gluten-free taco seasoning. Many of the kinds that you can buy at the store are gluten-free, just double check the labels. You can also make a this homemade taco seasoning.
Can I freeze Cilantro Lime Chicken?
Yes! I like to make a big batch and freeze leftovers. Once your chicken is cooled, add small servings to individual ziplock bags and squeeze out the air. Lay flat and place in the freezer for up to 3 months. Thaw in the refrigerator overnight then reheat on the stove over low heat, or in the microwave.
How to serve Cilantro Lime Chicken
You can serve with hard or soft taco shells, and sprinkle on all of your favorite toppings! Pico, guacamole, cilantro, sour cream, and cheese are some of our favorites.
You can also serve over rice to make cilantro lime chicken burrito bowls, or over mixed salad greens for a cilantro lime chicken salad!
More Delicious Crockpot Recipes
Recipe: Slow Cooker Cilantro Lime Chicken Tacos
Ingredients
- 2 pounds skinless, boneless chicken breasts, (fresh or frozen)
- 1 packet taco seasoning mix, (I use low sodium)
- 1 16 oz jar salsa , (use your favorite; I used a local Texas brand)
- 1/3 cup chopped fresh cilantro
- juice from two limes
Instructions
- Place chicken breasts in the bottom of your slow cooker. Sprinkle taco seasoning over the top, then cover with salsa, lime juice, and cilantro.
- Place lid on top and cook for four hours on high, or 6-7 hours on low. Remove chicken from crockpot to a separate bowl and shred with two forks. Moisten chicken with small amounts of juice left over from the crockpot until you get the amount of moisture that you like. I used about 1/2 - 3/4 cup juice.
- Serve with taco shells or tortillas, adding on your favorite toppings. I like to use shredded lettuce, diced tomatoes, diced avocado, cheese, sour cream, and even a drizzle of ranch dressing. Enjoy!
Notes
- How to make Cilantro Lime Chicken in the Instant Pot: On super busy nights, or when I forget to put everything in the crockpot in time, I like to make this in the Instant Pot. Add 1/2 a cup of chicken broth or water to the bottom of your Instant Pot, then add the rest of the ingredients on top. Cook on high pressure for 10 minutes, then allow the pressure to naturally release for 10 minutes. Release any remaining pressure, remove the lid, and shred chicken as directed.
- Using chicken thighs: Chicken thighs work great in place of chicken thighs. All instructions and cook times remain the same for thighs.
- Using frozen chicken: You can use frozen chicken in either the crockpot or Instant Pot version. You might need to increase the cook time by about 1-2 hours in the slow cooker. For the Instant Pot, cook on high pressure for 20 minutes with a 10 minute natural release before releasing any remaining pressure.
- Gluten Free: This recipe is gluten free, just make sure you choose a gluten-free taco seasoning. Many of the kinds that you can buy at the store are gluten-free, just double check the labels. You can also make a this homemade taco seasoning.
- Freezing leftovers: I like to make a big batch and freeze leftovers. Once your chicken is cooled, add small servings to individual ziplock bags and squeeze out the air. Lay flat and place in the freezer for up to 3 months. Thaw in the refrigerator overnight then reheat on the stove over low heat, or in the microwave.
- Serving Suggestions: You can serve with hard or soft taco shells, and sprinkle on all of your favorite toppings! Pico, guacamole, cilantro, sour cream, and cheese are some of our favorites. You can also serve over rice to make cilantro lime chicken burrito bowls, or over mixed salad greens for a cilantro lime chicken salad!
Adapted from Allrecipes
So simple! So yummy! Was a hit with the family!
Yay! Glad your family enjoyed it, Melissa!
These were delicious! It’s hard to find something all 3 of my kids like these days, but they loved these! I cooked a whole chicken in the crockpot and set aside sine for another meal and then added the salsa, cilantro, taco seasoning, & line juice. It turned out great! We topped with lettuce, tomato, sour cream, avocado.
Yay!! I love when it’s a winner with all the kiddos!
I made this tonight and it is super yum! I tried a similar recipe before but prefer this one because of the ratios and increased lime and cilantro. I’ve tagged this recipe; we will def make again! Thanks.
Awesome Erin! So glad you’re enjoying it!
Is there a way to try shrimp instead of chicken? I know I wouldn’t use a crockpot then. Just wondering. I love shrimp tacos!!
Oooh love that idea, Julie! I think you could pan cook your shrimp with taco seasoning then add in the same ingredients and get good results! I might have to try this out! If I do and post it, I’ll let you know! 🙂
Ashlyn, I have 1.3 lbs of fresh chicken breasts and 3/4 lb of frozen chicken cutlets. Do you think I can combine fresh & frozen? If so, do I throw them all together or how do you suggest? If not, how long would the 1.3 lbs of chicken breasts take to cook? And would I just cut all the other ingredients in half?
Hi Monica, I’ve never combined fresh and frozen before so I’m not sure how that would work! For 1.3 pounds of fresh I’d probably cut the recipe in half and cook on low for about 3-4 hours.
I made this about a month ago but I added a can of black beans (rinsed and drained) and a can of fire roasted corn. It was fabulous! I also found taco seasoning just for chicken. This recipe is definitely a family favorite now!
Those additions sound awesome! Glad your family is enjoying the recipe!
Throwing a taco party today and I can’t wait to make this recipe! I wanted more than one type of meat for people to choose from and these are perfect throw it in the crock pot and I’ll have plenty of time to prepare everything else! Can’t wait to enjoy with margs. Thanks for the recipe!
Yay!! Sounds like fun! Enjoy your party! And the tacos! 🙂
It looks delicious. I am preparing my own tortillas with organic corn, and this filling will be perfect!! Thank you for sharing it. I save it in my food board
Sounds perfect with homemade tortillas! Yum!
I admit I’ve owned a crockpot for a couple years and never used it!???? This recipe sounded good so I went for it. I must say this chicken was the BEST. So tender and flavorful!! My family and I thank you for this!
Yay! So glad this convinced you to break out that crockpot and so glad y’all enjoyed it, Karen!
Sooo….I can put FROZEN chicken in or I need to thaw first?
You can put it in frozen!
Hi, what kind of salsa do you generally use when making this?
Hi Alisha, last time I made this I used a local Texas brand of salsa called Mark’s. I like to try new ones every time I make it. 🙂
I made this recipe just the other day and it was a big hit :] Next time I might use less taco seasoning though, and my chicken absorbed almost all the “juice” so I didn’t have to add anything afterward. Great recipe, thank you!!
So glad you enjoyed it, Tabby! Thanks for letting me know!
I made this today for a work taco party potluck. Everyone loved it! I’ve already gotten 5 requests for the recipe. I accidentally put in 2 packs of taco seasoning because for some reason I had in my mind that I was doubling the recipe even though I didn’t end up doing that. I was worried i ruined it and it would be too salty but it was fine. This recipe is a no brainer, add more or less cilantro, lime, taco pack…doesn’t matter! Total work time on this between dumping and shredding, maybe 10 minutes tops! The hardest part is pulling the cilantro leaves off the stems. This will be my new go to recipe for chicken tacos. Thanks.
Awesome Alyssa!! So glad it worked out with the extra packet! And yes, hardest part is the cilantro, haha! Can’t beat that!!
I tried this recipe and it’s so delicious and so easy. Everyone that’s tried it loved it! Not one complaint. I used corn tortillas, shredded Mexican mix cheese, shredded lettuce and sliced avocado. Yummy to say the least. Thank you for sharing this recipe!!
Yay so glad everyone enjoyed it!! We had it for dinner last night actually!
Hi! Love this recipe! I’m a curious cook, and wondered what Texas brand of Hot Sauce you like best? There are SO MANY to love! I love hearing other’s opinions, especially those of fabulous cooks like yourself!
I’m still learning when it comes to hot sauces! As far as salsa goes I’ve been using one Mark’s and also one from the Salt Lick, but still experimenting! Texas has so many awesome ones to offer! Do you have a favorite I should try?!
Well… just started using my Slo-Cooker on a regular basis, and glad to find a Tex-Mex recipe like this… I’m willing to try it, but just wondering if anybody using the breasts found it a bit dry, or should/would thighs be OK to use instead (I’m a breast man at heart…lol) but find that thighs add more flavor… is there any difference in the cooking time?
Hi Rob, I use chicken thighs in place of breasts a lot and think they would work just fine here as well!