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
These look so good! Im currently counting my calories. I wish there was a nutritional chart so i knew how many calories i would be intaking when i make these!
Hi Hannah! I’m updating all of my recipes to include nutritional info and just finished with this one! 🙂
Would this recipe work without salsa? I’m not a big fan of salsa.
Hi Claire! The salsa is an important ingredient in the recipe, so I’m not sure how it would turn out if it was left out.
I wonder if you can use a can of diced tomatoes or Rotel instead?
That would be fine!
Best chicken recipe for any Mexican dish -enchiladas, tacos, tamales!
Thanks Janet! I agree!!
Hi! I can’t wait to make this! Just one question,if I use fresh thawed chicken, what would you recommend for the time in the crockpot?
Thank You! Happy New Year!
Hi Jess! I do pretty much the same amount of time!
Thanks for this recipe! It’s extremely good!! I make a weekly treat for the officers on my husband’s shift and this was today’s pick. I put it in the slow cooker last night and assembled street tacos this morning. I used salsa verde and it really brought out great flavor.
Yum love the salsa verde! Glad you’re all enjoying it!
Can I make this in a 4 quart crockpot or will I have to half the recipe?
I’ve never used a four quart crockpot before, but if it all fits in there I’d say you would be fine!
I just moved from Texas to North Carolina after 29 years. I will say out of everything, I miss HEB the MOST!! I can’t wait to try this recipe. Thanks!
Oh wow, hope you’re enjoying North Carolina! I know what you mean; HEB is amazing and I will miss it terribly when we move next! Enjoy the tacos!!
I made these tonight for dinner. I didn’t have a jar of salsa that I liked very much, so I used mild Rotel tomatoes. It was fabulous!
Yay Kelly! Glad you enjoyed it!
Hi, Was wondering if I could make this the day before?
Hi Jen! Yes you can definitely do that.
Hello, Quick questions. Do you think i’ll be able to add a can of beans to it? when I first saw the picture I thought it had black beans lol
Also, for the taco seasoning . do you use just a regular taco seasoning or a chicken taco seasoning?
Thank you
Hi Evelyn, you can definitely add beans to it! I’d just drain and rinse them first. And I just use regular taco seasoning.
Absolutely amazing!!! I used Pace hot salsa and added a can of diced jalapeño peppers and turned the crockpot on high for 4 hours then on low for 5 hours.. The chicken was soooo tender it was falling apart in the crockpot! Definitely our once a week taco recipe!!!
Yay!!!!
This is great! Made it last week and making again. I’ve done the simpler version with just the seasoning and salsa but I like this one better! We keep a lot of the juice in the crock pot and store it that way so it doesn’t dry out. And as a south Texas girl, God bless HEB indeed!
Awesome Sarah! And YES thank goodnesss for HEB!!!
So easy and delicious! Lots of flavor and really tender.
Thanks Jayne!
Has anyone tried this with salsa verde?? I’m making it today and am wondering if that would work!
Never tried it, but I bet it would be good!
Hi! Can you cook this on high for less amount of time? Going to make this tomorrow!
Yes! Around 4 hours on high.
What’s the nutritional info?
Hi Nicole, if you have the MyFitness Pal app you can plug it in there an grab the nutritional info. It just depends on how many servings you make out of it. 🙂