Slow Cooker Cilantro Lime Chicken Tacos

By Ann Fulton

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Whether it is kids’ sports practices, crazy work schedules, meetings, or a class at the gym, weekdays can be especially full.  Everyone seems busy, it’s just the details that are different!

I often find myself cooking extra on the weekends to guarantee a couple of quick meals throughout the week.  There are many nights when it isn’t possible to eat altogether–though I wish that weren’t the case!–and having something that can be served in stages is particularly helpful.

This recipe for Slow Cooker Cilantro Lime Chicken is an incredibly easy, delicious meal the first night.  It cooks all by itself and can be dished out when needed, held and reheated for any latecomers, and the leftovers taste great.  To reinvent the leftovers, I often make tacos. If I have a bit of extra rice from the first night, I’ll stir it into the chicken mixture–works with quinoa, couscous, or almost any grain of choice.  The grain will absorb the leftover juice and create a thick, flavorful “stuffing” for a taco.

As another option, whip up a Mexican-inspired chopped salad, piling the leftovers atop chopped romaine or your lettuce of choice.  Then add any of your favorite taco-type toppings, from tomatoes, cucumbers, and black olives to avocado, shredded cheese, and salsa.  For a delicious 2-ingredient dressing, simply mix equal parts salsa and ranch dressing.  (Click here for my homemade buttermilk ranch recipe.)  The chicken mixture works well for enchiladas, too.

For those who may not be a fan of cilantro, simply omit.  (I learned a while back that some people have a gene that makes cilantro taste like soap to them.  Have you heard this?) Whatever the case, this meal is worth making even if you leave the cilantro out.

IMG_5130For the simple recipe for Slow Cooker Cilantro Lime Chicken, click HERE.

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  1. Kristin Post author

    I made cilantro lime chicken in crockpot today! One of my favs and we will enjoy these with the leftovers!!

      1. Ann

        Crazy thing with that cilantro gene, Christie! I love these taco shells. My sister-in-law first introduced me to them. They are sprouted corn tortillas and they are like a pliable version of the boxed, hard taco shells. If you toast or grill them, they will crisp up. They are typically sold frozen because they don’t have any preservatives.

        1. Christie

          Thanks! I really hope I can find them! I take a soft tortilla and bake them in the oven laying over two racks so they resemble a shell. My kids and husband love them, but they are HUGE! Plus, I can’t eat them. I hope I cab find them at Giant or Wegmans! We need a TJ or Whole Paycheck here!!!

  2. Mary Lou Keller

    yum! I remember commenting on this recipe once before and did not yet make it.. I am definitley going to this week. I never think to use my crock pot in summer and I am not sure why! It would be perfect at not heating up my kitchen and I can have my newly retired husband get it started for us after I have left for work, providing I leave detailed instructions. 🙂

    1. Ann

      I don’t use my slow cooker often in the summer either, Mary Lou. When I do, I wonder why I don’t more often. It does keep things cooler!