Lime Chicken Breasts In A Slow Cooker Recipes

SLOW COOKER CILANTRO LIME CHICKEN

Steps:

• Place the chicken broth, olive oil, lime juice, garlic, jalapeno, salt, cumin, paprika, and pepper into a food processor. Blend until the garlic and jalapeno are pulverized and the sauce is well incorporated.
• Lay the chicken in a single layer in the crockpot. Pour the sauce over the chicken.
• Cover and cook on low for 8 hours for best results (or high for 4 hours).
• Using two forks, shred the chicken. Add the cilantro to the chicken, and toss again. Serve immediately (see post notes for serving suggestions). Leftovers keep in a tightly sealed container in the fridge for a week, or in the freezer for up to 2 months.

SLOW COOKER CHILE-LIME CHICKEN

Steps:

• Combine chipotle peppers, adobo sauce, lime juice, honey, cilantro, onion powder, garlic powder, chili powder, black pepper, cayenne, and salt in a blender or food processor and puree, making sure chipotle chiles are chopped very fine.
• Place a layer of chicken in a slow cooker and cover with about 1/2 of the liquid mixture. Lay on remaining chicken and pour remaining liquid over top.
• Cover and cook on Low until chicken is no longer pink in the center and juices run clear, about 6 hours, or on High, about 3 hours. Turn off the heat and let rest for at least 15 minutes before serving.

CROCK POT GARLIC LIME CHICKEN

Steps:

• Season chicken breasts with salt and pepper and arrange on the bottom of your slow cooker insert.
• Arrange carrots over the chicken. Set aside.
• In a small mixing bowl combine lime juice, soy sauce, worcestershire sauce, rice vinegar, sesame oil, and garlic; whisk until thoroughly combined.
• Pour over chicken and veggies; close with a lid.
• Cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours.
• Spoon 2 tablespoons liquid from the slow cooker into a bowl and whisk cornstarch into the liquid until well combined.
• Stir the cornstarch mixture back into the slow cooker.
• Continue to cook on high until the sauce thickens, about 20 to 30 minutes.
• Garnish chicken with toasted sesame seeds and cilantro.
• Serve over rice with a side of steamed broccoli.

LIME CHICKEN BREASTS IN A SLOW COOKER

Steps:

• Place chicken in a slow cooker. Add soy sauce, lime juice, Worcestershire sauce, garlic powder, mustard powder, and pepper; stir to combine.
• Cook on Low until chicken is no longer pink in the center and the juices run clear, 6 to 7 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

LEMONY LIME SLOW COOKED CHICKEN

Steps:

• Remove all excess fat from chicken. If using large chicken breasts, slice each into two pieces. Turn slow cooker to high and pour in the apple juice. Sprinkle with cornstarch and stir until dissolved.
• Add the juice from the lemon and the lime, honey and seasonings. Stir to blend. Add chicken, turning to evenly coat, then place chicken bone-side up. Cover and cook on high for 3 ½ to 4 hours or on low for 5 to 6 hours.
• Place chicken on plates and spoon some of the sauce over top. If serving with rice or orzo, liberally pour sauce over them as well. Serve remaining sauce in a pitcher. Garnish with Italian parsley, fresh coriander or torn basil leaves.

SLOW-COOKER LIME GARLIC CHICKEN WITH RICE

Steps:

• Place chicken in 3- to 4-quart slow cooker. Add remaining ingredients except rice and parsley.
• Cover and cook on Low heat setting 8 to 10 hours. During last 15 minutes of cooking, stir in rice.
• Remove chicken from cooker. Place cooked rice on each serving plate. Top with chicken. Spoon any remaining juices over chicken. Garnish with parsley.

CILANTRO-LIME CHICKEN

Steps:

• Combine the first 5 ingredients; rub over chicken. Place in a 4- or 5-qt. slow cooker. Combine remaining ingredients in a blender; cover and process pureed. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 3-4 hours.

GARLIC LIME CHICKEN BREASTS

Steps:

• Whisk together lime juice, oil, garlic, salt, and pepper in a large bowl.
• Add chicken, turning to coat. Marinate chicken, covered and refrigerated, turning once or twice, for at least 2 hours and up to 8 hours.
• Put a rack in the upper third of the oven and preheat to 400 degrees.
• Remove chicken from marinade (discard marinade) and arrange skin side up, without crowding, in a shallow baking dish.
• Season with salt and pepper. Roast until just cooked through, 25 to 30 minutes.
• If chicken has a skin, turn oven to broil. Broil chicken about 2 inches from the heat until skin is crisp, about 2 minutes.
• Serve with lime wedges.

LIME CHICKEN TACOS

Steps:

• Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese.

CHICKEN BREASTS WITH LIME SAUCE

Steps:

• Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
• Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
• Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.