Slow Cooker Cilantro Lime Chicken

Slow cooker freezer meal recipe number two has been prepared and fully vetted by the panel.

Cilantro Lime Chicken.

I am not a food stylist and likely will never be one.
I am not a food stylist. I am a food eater. And I like my vintage dishware.


While not the most visually appealing of the freezer meals, the cilantro lime chicken was one of my favorites, taste-wise.

This is a double recipe, enough for 2 full meals for 4-5 people, plus leftovers.

Slow Cooker Cilantro Lime Chicken

6 chicken breasts or thighs

3 tbsp olive oil

2 limes, juiced

2 cups chopped cilantro

1 pound frozen corn

4 cloves garlic, minced

1 red onion, finely chopped

2 cans of black beans, rinsed (or 4 cups of cooked beans)

2 tbsp cumin

2 tbsp chipotle powder


1. Split everything evenly between 2 freezer bags. Shake, seal bags, label and freeze.

2. To prepare, thaw one bag overnight in the fridge. Cook on low for 8 hours or high for 4 hours.

3. Serve in tortillas or over tortilla chips. Top with sour cream, guacamole, and/or shredded cheese. (Make sure to label your bag with serving accompaniments.)

Printable recipe found here.

So what did we think of it?

Most agreed it lacked bold flavor. The lime did not shine through, so either the lime juice needs to be increased or it needs to be added as an accompaniment after cooking. We used taco seasoning instead of chipotle powder, as it was already on hand. I would actually do this again, except increase the amount used to 1/4 cup or more.

My sister’s kids were not fans of the black beans. Mine ate theirs wrapped up in a tortilla, but once it fell out they wouldn’t touch it again. Too ugly, I guess.

A couple of us loved the corn in this recipe. Added that little bit of sweet crunch to an otherwise savory dish. Speaking of corn, this would be dynamite served over some nice and salty corn chips.

Overall a nice, easy meal. Easy to throw together before freezing, easy to cook, easy to eat on a busy weeknight.




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