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.
- 4 chicken breasts (roughly 2 lbs; boneless skinless chicken thighs may also be used)
- 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
- ½ cup chicken stock
- 2 cloves garlic
- ¼ teaspoon salt
- ½ teaspoon cumin
- ¼ teaspoon ground coriander
- zest of 1 limes
- 2 tablespoons honey
- ¼ cup 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
In the base of a 6 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.
Serve in tortillas topped with yogurt, shredded cabbage and radish slices
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 cook as directed above.
Chicken breasts or chicken thighs may be used in this recipe.
To 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.
nutritional info- is for roughly ½ cup of the taco filling (does not include tortillas & toppings)
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