Slow Cooker Cilantro Lime Chicken Tacos (Freezer Slow Cooker)

These slow cooker cilantro lime chicken tacos can be assembled ahead and stored in the freezer until you are ready to cook them up. The cilantro lime chicken is versatile and is also great on salad, in wraps, pizza, you name it!

Here we are. The end of August! And for the first time in the history of my life, I’m actually looking forward to the fall.

I was just so so so hot this summer. We have had one of the hottest summers I can remember, and I have been overheating for 99.9% of the time (thank you, pregnancy).

One night I looked over at Ben in bed. He was wearing: a hoodie with the hood pulled up, a flannel sheet, and a duvet pulled up to his chin. I had a tank top on, and all the blankets kicked off. Yep. Story of my summer.

So while I am grateful for the amazing memories we made this summer (and they have been amazing!!), I am definitely ready for some (slightly) cooler weather. But it’s still August and I’m sticking with summer flavors for the very last possible day…so today I’m sharing these slow cooker cilantro lime chicken tacos with you!

Looking for the baggie holder in the photo above? Here it is! Such a handy little gadget 😉 

As you can tell, this is another freezer slow cooker recipe. Have you tried a freezer slow cooker recipe yet? They may just be life changing 😉

The concept: assemble your ingredients ahead of time. Freeze them. The night before you cook up your meal, thaw them in the fridge. And the day of? Dump them in the slow cooker, push the button, and walk away. It’s so easy!

Does assembling these ingredients and putting them in the slow cooker fresh take much effort? No. But having the decision made for you, the decision that you are having slow cooker cilantro lime chicken tacos for dinner, is one less thing on your mental plate, and that pretty much makes me want to start jumping for joy.

I tried these slow cooker cilantro lime chicken tacos a couple of different ways, but my favorite way was to blend together some garlic, lime zest, cilantro, honey and spices to make a super delicious sauce. I used my immersion blender to do this, but you could also use a stand blender.

Then toss it all in a gallon freezer bag with the chicken, onions and corn, and freeze for up to 3 months.

When you’re ready to cook up your slow cooker cilantro lime chicken tacos, you will need to thaw the ingredients first. I know some people throw their frozen ingredients straight in the slow cooker, but this can result in food safety dangers. We don’t want anyone eating improperly cooked chicken, now do we?

So make sure you thaw your ingredients in the fridge the night before, and toss everything into the slow cooker. You will be rewarded with one major thing off your mental plate and a huge head start on dinner!

Tips for getting your perfect slow cooker cilantro lime chicken tacos:

• I tested this recipe in both my 5 quart Crock Pot and my 2.5 quart Crock Pot (for a half batch).
• This recipe cooks for 4-5 hours on low, but my slow cookers cook on the ‘hot’ side, so use your judgment when it comes to your own slow cooker 😉
• You can find the baggie holders here, the freezer bags I used here (MAKE SURE you get a good quality freezer bag, as you don’t want any leakage as it thaws!), and the immersion blender I use & love here.
• Looking for more freezer slow cooker recipes? Check out this Slow Cooker Chickpea Tortilla Soup, this Healthy Slow Cooker White Chicken Chili, and this Slow Cooker Sweet Potato Chicken Curry

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5 from 2 votes

Slow Cooker Cilantro Lime Chicken Tacos (freezer)

Course: Main Course

Calories: 328kcal

Author: Denise

Servings: 8 -10

These slow cooker cilantro lime chicken tacos can be assembled ahead and stored in the freezer until you are ready to cook them up.  The cilantro lime chicken is versatile and is also great on salad, in wraps, pizza, you name it!

Prep Time20 mins

Cook Time4 hrs

Total Time4 hrs 20 mins

Ingredients

• 4 chicken breasts (roughly 28 oz)
• 341 mL/ 11.5 of can of corn kernels drained
• 1 red onion sliced into strips

Sauce

• 1 cup chicken stock
• 4 cloves garlic
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/4 teaspoon ground coriander
• zest of 2 limes
• 1/4 cup honey
• 1/2 cup loosely packed cilantro leaves

To serve (you will just need these ingredients the day you serve)

• Tortillas 2 small tortillas per person
• shredded cabbage
• radish slices
• greek yogurt

Instructions

• To cook right away:In the base of a 5 quart slow cooker, place the chicken breasts, corn and onion slices.
• Using a stand or immersion blender, blend the sauce ingredients and pour over slow cooker contents.
• Cover and cook on low for 4-5 hours, until chicken is cooked through.
• To assemble and freeze:In a gallon sized freezer bag (see note), place the chicken breasts, corn and onion slices.
• Using a stand or immersion blender, blend the sauce ingredients and pour into the bag.
• Seal and freeze for up to 3 months.
• Thaw completely and place dump everything into a 5 quart slow cooker.
• Cover and cook on low for 4-5 hours, until chicken is cooked through.
• To serveServe in tortillas topped with yogurt, shredded cabbage and radish slices

Nutrition

Serving: 2tacos | Calories: 328kcal | Carbohydrates: 45g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 52mg | Sodium: 655mg | Fiber: 3g | Sugar: 14g