Cilantro Lime Chicken Crockpot Tacos
Cilantro lime chicken 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.
Prep Time15 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 20 minutes mins
Course: Main Course
Cuisine: Mexican
Diet: Diabetic, Gluten Free
Servings: 8 servings
Calories: 267kcal
- 4 chicken breasts roughly 2 lbs; boneless skinless chicken thighs may also be used * see note 1
- 11.5 oz can of corn kernels drained; 341 mL
- 15 oz can of black beans drained & rinsed; optional
- 1 red onion sliced into strips
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
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
- 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)
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
Freezer packs
- 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.
Serving: 0.5cup | Calories: 267kcal | Carbohydrates: 28g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 227mg | Potassium: 731mg | Fiber: 6g | Sugar: 7g | Vitamin A: 175IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 2mg