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.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 4 30

Total Time 4 45

Servings

Calories 484kcal

Author Jennifer Draper

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