Description
A simple, flavorful crockpot chicken recipe marinated in cilantro and lime, served with a fresh black bean corn salsa. Perfect for busy days and casual gatherings.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
- 1 cup fresh cilantro leaves, chopped
- Juice of 2 limes (about 4 tablespoons / 60 ml)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1/2 cup red bell pepper, finely diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- Juice of 1 lime (about 2 tablespoons / 30 ml)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Step: Prepare the Chicken Marinade: In a mixing bowl, combine chopped cilantro, lime juice, minced garlic, ground cumin, chili powder, smoked paprika (if using), olive oil, salt, and pepper. Stir until well mixed.
- Step: Marinate the Chicken (Optional): Place chicken breasts in the crockpot and pour marinade over them. Toss gently to coat evenly. Cover and refrigerate for 30 minutes to 1 hour if time allows.
- Step: Slow Cook the Chicken: Cover crockpot and cook on low for 4 to 6 hours or on high for 2 to 3 hours until chicken is tender and easily shredded.
- Step: Prepare the Black Bean Corn Salsa: Mix drained black beans, thawed corn, diced red bell pepper, red onion, jalapeño (if using), lime juice, olive oil, salt, and pepper in a bowl. Adjust seasoning to taste.
- Step: Shred the Chicken: Use two forks to shred chicken directly in the crockpot. Stir gently to soak up juices and marinade.
- Step: Assemble and Serve: Spoon shredded chicken onto plates or tortillas and top with black bean corn salsa. Optional: add avocado slices or sour cream.
Notes
Use fresh lime juice for best flavor. Marinating the chicken enhances taste but is optional. Avoid lifting the crockpot lid frequently to maintain cooking temperature. Shred chicken gently to avoid mushiness. Salsa can be made ahead and refrigerated. For juicier chicken, thighs can be used with adjusted cooking times. The recipe is freezer-friendly without salsa. Add a splash of vegetable broth if chicken seems dry after shredding.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 95 mg
Keywords: cilantro lime chicken, crockpot chicken, slow cooker chicken, black bean corn salsa, easy chicken recipe, healthy chicken, Mexican chicken, zesty chicken