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Slow Cooker Cilantro-Lime Chicken

Serves: 8-10

This crock pot chicken meal has just a few ingredients and goes together in minutes. Use it right away or place it in your freezer for an easy dinner. (See freezer directions below). If you do freeze it, be sure the bag is completely defrosted before using. Use the chicken in tacos, sandwiches, burrito bowls, or enjoy as is! Try it with Mexican Cilantro-Lime Dressing--  Barb L.


Chicken breasts (roughly 1 ½ pounds)

1 (11.5) of can of corn kernels drained, optional

1 red onion sliced into strips

To Make the Sauce:

1 cup chicken stock

4 cloves garlic

1/2 tsp salt

1/2 tsp cumin

1/4 tsp ground coriander

Zest of 2 limes

2 Tbsp Flying Olive Honey Ginger Balsamic

2 tsp 1 Tbsp chili powder, your choice of spiciness

1 tsp Flying Olive Chipotle (some spiciness), Harissa (quite spicy), Garlic, or Cilantro and Roasted Onion, or a Combination of Choice, plus a little more for oiling the pot

2 Tbsp honey, optional

1/2 cup loosely packed cilantro leaves

To Serve:

Hard or soft-shell tortillas or tostado shells, about 2 per person

Your Choice of Condiments such as:

Shredded cabbage, radish slices, olives, tomatoes, lettuce, yogurt, sour cream, cheese, refried or black beans, avocado, salsa, etc.


To Cook Immediately:

Add your choice of Flying Olive Extra Virgin Olive Oil of Choice to the Crock Pot. Oil the pot well.

Add the chicken and onions to the bottom of the crock pot.

Using a stand or immersion blender, blend the sauce ingredients and pour over the slow cooker contents.

Cook on low for 3-4 hours.

When the chicken is cooked, remove it from the crock pot and let it cool. Shred the chicken with two forks and place it back in the cooking liquid until ready to use. Shred the chicken with two forks. Taste and adjust salt.

Add condiments as desired.

To Make Freezer Crockpot Meals

Combine the chicken and onions in a zip-lock bag. Blend, as described above, the sauce ingredients. Pour the sauce over the chicken and onions in the same gallon-sized freezer bag and squeeze out the extra air. Freeze flat for up to 3 months.

Be sure the chicken is completely defrosted before cooking.

Follow the directions above for cooking and serving your chicken.

Inspired by a recipe by

Submitted by Barb L.