In summer, we want dishes that are light and don’t require a ton of time over the hot stove. When we give up the heavy, time-consuming recipes, though, there are two things we want to keep: flavor, and our slow cookers! Luckily, this incredible chicken dish means we get to keep both. It’s packed full of summer-perfect cilantro-lime flavor and our favorite spices, and it comes together so quickly in the crock-pot to reach fall-apart tenderness. Watch how easy it is and give it a try!
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SLOW COOKER CILANTRO LIME CHICKEN
Serves 4 to 6
Prep Time: 20 minutes
Total Time: 3 hours 20 minutes
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- 2 tablespoons canola oil
- 2 cups chicken stock
- ⅓ cup lime juice
- ½ cup heavy cream
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons cornstarch
- In a small bowl, combine the chili powder, cumin, paprika, black pepper and salt.
- Rub the seasoning mix on both sides of the chicken thighs.
- Heat a large skillet over medium-high heat and add the canola oil. Working in batches if necessary, sear both side of the chicken until browned.
- Transfer the chicken to the slow cooker. Add the broth and lime juice, and cook for about 2 to 2½ hours.
- Carefully remove the chicken from the slow cooker and set aside.
- Combine the heavy cream and cornstarch, mixing well and removing any lumps.
- Add the heavy cream mixture to the slow cooker and mix well with the broth.
- Add the cilantro to the liquid in the slow cooker and mix.
- Return the chicken to the slow cooker. Continue to cook for another 20 to 30 minutes, until the sauce has thickened and the chicken is fall-apart tender.
- Serve over rice, garnished with fresh cilantro and lime wedges.
Don’t you think this dish would pair perfectly with a margarita? We’re going to make it so often for the rest of the summer. What do YOU think of it? What other light summer dishes do you like to make in your slow cooker?
Recipe slightly adapted from The Recipe Critic