Cilantro lime chicken crockpot tacos are full of simple, bright flavors: cilantro, lime juice, garlic, and a touch of honey! No sauteeing required (just 15 min prep!), and easy to meal prep.
You'd be surprised what can be made in your slow cooker other than soups, chili, and stews! From slow cooker lemon-garlic chicken thighs, to crockpot stuffed peppers, and these cilantro lime chicken crockpot tacos!
Made with a zesty, sweet, and savory cilantro sauce that is blended (no soggy chunks of cilantro leaves here!) this recipe is bursting with cilantro lime flavors. Nobody wants soggy cilantro leaves in their chicken, right?!
These cilantro lime chicken crockpot tacos are big on flavor, but so easy to prep and ideal for an easy weeknight meal. Best of all, there's no sautéeing needed - meaning this can work as a freezer crockpot meal (find 7 more freezable Slow Cooker Chicken Recipes here)!
Reasons You'll Love This Recipe
- these tacos are bursting with cilantro lime flavor
- there's no satuéeing, and only 15 minutes of prep
- you can assemble ahead and freeze OR cook ahead and freeze!
Recipe Video
Watch the video below to see how this recipe comes together. It’s so easy! You can find more of my recipe videos on my YouTube channel.
Ingredient Notes
- Chicken - We make it with either boneless skinless chicken breasts or boneless skinless chicken thighs. Chicken thighs can cook a little longer (5-6 hrs) than chicken breasts (4 hrs).
- Corn - canned, pre-cooked corn kernels
- Red onion - could be swapped for yellow onion if preferred
- Cilantro - adds a ton of flavor to this recipe! If you don't like cilantro, leave it out or swap for your favourite fresh herb
- Lime - adds that zesty lime flavor that we're going for! You could swap for lemon, but it won't have quite the same flavor - lime pairs so well with cilantro in tacos!
step by step directions
Combine
In the base of a 6-quart slow cooker, place the chicken breasts, corn and onion slices.
Blend Sauce
Using a stand or immersion blender, blend the sauce ingredients and pour over slow cooker contents.
Slow Cook
Cover and cook on low for 4-5 hours, until chicken is cooked through.
Serve
Shred chicken, then serve in tortillas topped with yogurt, shredded cabbage, and radish slices
Variations
You can make these cilantro lime chicken crockpot tacos a few different ways. Here are some options to bulk out this meal to make more servings while saving money:
- Add black beans (canned or pre-cooked)
- Top with guacamole and salsa
- Make it into a taco chicken salad
- Swap the cabbage slaw for homemade mango salsa
FAQ
I bet that would work (8 min high pressure + quick pressure release for chicken breasts, 10 min for thighs), though I haven't tried. If you do try it, I'd love if you left a comment below!
You sure can! Leftovers can be frozen for up to 3 months.
Try these crockpot chicken fajitas for another delicious and easy weeknight meal!
Freezer Meal prep
Freezer crockpot meals are a STAPLE in our house. Prepare to have your life changed by how easy and convenient it is to have a freezer stash of dump & go crockpot meals.
How to turn this recipe into a freezer pack:
- Assemble the chicken and all other ingredients in a gallon-sized freezer bag (update- we no longer use plastic bags, we use ½ gallon stasher bags or glass meal prep containers, our faves are the 3 quart glass containers from IKEA).
- Squeeze out as much air as possible.
- Freeze for up to 3 months.
So incredibly simple! When you’re ready to cook, you will need to thaw completely before placing everything in the slow cooker and cooking on low for 4-5 hours.
Storage
- Fridge - let cool completely, then store in an airtight container for up to 4 days in the fridge
- Freeze- this recipe can be frozen before or after cooking. Either way, store for up to 3 months and thaw before cooking or re-heating
- Reheat - until steaming hot in the microwave. Serve in tortillas topped with yogurt, shredded cabbage and radish slices
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Cilantro Lime Chicken Crockpot Tacos
Ingredients
Sauce
- ½ cup chicken stock
- 2 cloves garlic
- ¼ teaspoon salt
- ½ teaspoon cumin
- ¼ teaspoon ground coriander
- 1 lime zested
- 2 tablespoons honey note 2
- ¼ cup packed cilantro leaves
To serve
- Tortillas 2 small tortillas per person
- shredded cabbage
- radish slices
- greek yogurt
Instructions
- Combine - In the base of a 6-quart slow cooker, place the chicken breasts, corn and onion slices.
- Blend sauce - Using a stand or immersion blender, blend the sauce ingredients and pour over slow cooker contents.
- Slow cook - Cover and cook on low for 4-5 hours, until chicken is cooked through.
- Serve - Shred chicken, then serve in tortillas topped with yogurt, shredded cabbage, and radish slices. * see note 3
Tips:
- Chicken breasts or chicken thighs may be used in this recipe.
- or your favorite liquid sweetener
- This 'hack' will help you shred your chicken quickly and easily: transfer your cooked chicken to a clean bowl, then shred with an electric hand mixer. You can also use a paddle attachment in a stand mixer
- nutritional info  is for roughly ½ cup of the taco filling (does not include tortillas & toppings)
- Fridge - let cool completely, then store in an airtight container for up to 4 days in the fridge
- Freeze-Â this recipe can be frozen before or after cooking. Either way, store for up to 3 months and thaw before cooking or re-heating
- Reheat - until steaming hot in the microwave. Serve in tortillas topped with yogurt, shredded cabbage and radish slices
- In a gallon-sized freezer bag, 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 cook as directed above.
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Steph says
Made this recipe the other night in my Instant Pot -- 8-9 minutes on high pressure with a quick release and it turned out perfectly! Thank you!
Jasmine @ Sweet Peas & Saffron says
Hi Steph, amazing - so glad you enjoyed it! Thank you so much for taking the time to come back to leave a rating and review! 🙂
Tammy Hanson says
Made this today and it was delicious. We like our food a little spicier so I will probably double the seasonings next time around. Increased the garlic this time but would have liked to have the cumin and coriander flavors come through a little stronger. Everyone agreed that the overall combination was fantastic.
Denise Bustard says
Hi Tammy! I'm so happy to hear you enjoyed! Thanks so much for coming back to leave a review, particularly with the notes about seasoning. That's so helpful!
Sarah Beth says
Thank you for this amazing recipe!! Made it today and it was DELICIOUS. I'm terrible at cooking but this was so healthy, tasty and easy to follow!
Denise says
I'm so happy you enjoyed! Thank you so much for taking the time to leave a review <3
Liza says
What is the serving size of the cooked chicken/onion/corn combo? A cup? I'm trying to measure my food. Thanks!
Denise says
Hey Liza! I am strictly estimating here but I would say 1 cup would be about right. Usually 1/2 chicken breast is 1/2 cup and then whatever the corn + onions add to the bulk. Hope this helps and hope you enjoy!
Jodi says
Do you think you could make this in a pressure cooker AKA instapot? if so any idea how long to cook? Also would you blend the liquids and add that with chicken?
Denise says
Hi Jodi! I bet you could, though I haven't tried. I would try for 8 min with a quick pressure release, and I would blend all the liquids. Hope you enjoy!
Vanessa says
Hi!Can I put the crockpot on high if I have less time to make it?
Denise says
Hi Vanessa! I think that would be OK, but be careful as chicken breasts can overcook in the slow cooker! I would cook on high for no more than 3 hours in my slow cooker (though mine definitely cooks 'hot').
STEVEN R RODRIGUEZ says
It was a little unclear how much chicken breast to use. There is a slider that adjusts the recipe but the chicken always says 28 oz. Is the base recipe for about 28 oz of chicken or was I supposed to use giant chicken breasts each being 28 oz?
Denise says
Hi Steven! Sorry for the confusion, each chicken breast is roughly 7 oz working out to 28 oz. Hope that makes sense!
Morgan says
If I am halfing the recipe what should I cook it on in crockpot, thank you!
Denise says
Hi Morgan! If you are halving the recipe I recommend using a smaller slow cooker like a 2.5 quart model. This one *may* be OK halved in a larger slow cooker (5 quart) but it might cook a lot faster due to low liquid in the pot. I would cook it on the lowest setting for 3-5 hours and keep an eye on it so it doesn't over-reduce and burn. Hope you enjoy!
Brandy says
Does the end product tend to be watery / juicy? I don't mind a little juice but too much ruins the shells.
Thanks!
Denise says
Hi Brandy! This recipe is a bit liquidy, but we scooped the chicken out before stuffing the tacos. If you are interested in a thicker sauce, you could try this one.
Nichole says
This was so delicious! I’m going to make this a staple in our home. Everyone absolutely loved it! Even the picky toddlers!!
Denise says
Yay! Picky toddlers are the toughest critics 😀 Thanks so much for taking the time to leave a review, Nichole!
Rachael says
I dread bringing meals to neighbors because I never know what to make! Pinning this to make the next time an occasion arises, although I think I may try it for my family too. Thanks Denise!
Denise says
I hope you enjoy it Rachael!
Terry says
Can't find a Pin button!!
Denise says
Hi Terry, I'm having some technical issues with my social sharing buttons at the moment. The pin it button is the green button above that says 'b'. I have no idea why it says 'b', LOL, but I'm working on getting my share buttons fixed!