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three cilantro lime chicken tacos on wood cutting board with fresh limes
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5 from 14 votes

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
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Main Course
Cuisine: Mexican
Diet: Diabetic, Gluten Free
Servings: 8 servings
Calories: 267kcal
Author: Denise Bustard

Equipment

Ingredients

  • 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

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
    three cilantro lime chicken tacos on wood cutting board with fresh limes

Video

Notes

  1. Chicken breasts or chicken thighs may be used in this recipe.
  2. or your favorite liquid sweetener
  3. 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
  4. 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
  1. In a gallon-sized freezer bag, place the chicken breasts, corn and onion slices.
  2. Using a stand or immersion blender, blend the sauce ingredients and pour into the bag.
  3. Seal and freeze for up to 3 months.
  4. Thaw completely and cook as directed above.
 

Nutrition

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