Slow Cooker Creamy Cilantro Lime Chicken
This chicken and summer were just made for each other. Juicy chicken thighs with a super simple blend of seasonings slow cooked all day with lime juice and brought all together with a flavorful and lightly creamy sauce that is perfect over rice, quinoa or farro.
If you don’t love cilantro then this is probably not the dish for you as it has A LOT. I feel like it gives chicken this fresh flavor along with the lime that makes then chicken almost seem refreshing on a hot day.
And of course you know how much I love using my slow cooker when it’s hot outside so that just the added bonus here. That and the fact that our afternoons are free and there’s no stress to rush home and get dinner started since it’s just waiting patiently for us.
Slow Cooker Creamy Cilantro Lime Chicken
This chicken and summer were just made for each other. Juicy chicken thighs with a super simple blend of seasonings slow cooked all day with lime juice and brought all together with a flavorful and lightly creamy sauce that is perfect over rice, quinoa or farro.
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Ingredients
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons canola oil
- 2 teaspoons southwest seasoning blend
- 2 teaspoons chili powder
- 2 teaspoons dried cilantro
- 2 1/2 cups chicken broth
- 1/2 cup lime juice
- 1/2 cup heavy cream for later
- 1/2 cup fresh chopped cilantro for later
- 2 tablespoons cornstarch whisked with 2 tablespoons water for later (optional)
Instructions
- Heat oil in skillet over medium high heat (or in multi cooker)
- Season chicken well with southwest seasoning, chili powder and dried cilantro
- Sear chicken in heated skillet until lightly browned on each side (about 3-4 minutes per side)
- Transfer to slow cooker and add broth and lime juice
- Cover and cook on high for 3-4 hours or low for 6-8 until chicken is cooked through
- Carefully remove chicken and stir in cream and fresh cilantro to broth
- If you would like to thicken the sauce you can also add the cornstarch slurry
- Return chicken and continue to heat on high until sauce is warmed through, about 15-30 minutes
Notes
I cooked this on high for 3 hours in my 4 quart multi cooker and heated the cream sauce another 15 minutes on high.
Nutrition
Calories: 484kcalCarbohydrates: 9gProtein: 47gFat: 28gSaturated Fat: 9gCholesterol: 256mgSodium: 279mgPotassium: 770mgVitamin A: 940IUVitamin C: 9.9mgCalcium: 53mgIron: 2.3mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer
My son made me this recipe as part of my Mother’s Day gift.
Absolutely delicious! He served it over jasmine rice.
So good, here I am printing the recipe!
What a sweet son!! And so glad you liked it!
I want to use chicken breast – will I have to adjust the cooking time?
As long as they are boneless/skinless it should be about the same. I would just be careful when browning that you don’t leave them on too long as they will dry out much quicker than the thighs.
Making this tonight! I got the ingrediants but I just noticed in your photo you have rice as well. I would love to add rice but unsure I have to change the amountso of broth and such to do so.
Hi Tonya! I actually just served it over farro that I cooked separately! It’s also great with rice or quinoa, just cook it on the side and serve the chicken and juices right on top!