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
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
Then toss it all in a gallon freezer bag
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
and my 
(for a half batch).Slow Cooker Cilantro Lime Chicken Tacos (freezer)
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 serve
- Serve in tortillas topped with yogurt, shredded cabbage and radish slices
Recipe Notes
Calories 328 // Fat 6 g // Saturated Fat 1 g // Cholesterol 52 mg // Sodium 655 mg // Carbohydrate 45 g // Fiber 3 g // Sugars 14 g // Protein 24 g
Be sure to use a good quality freezer bag, as there is substantial liquid in this recipe. When thawing, place the bag on a large plate in case of leakage.
4 chicken breasts produces roughly 4-5 cups of shredded chicken; ½ cup per serving.
Can’t find a Pin button!!
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!