Description
This Crockpot Cilantro Lime Chicken is a flavorful, easy-to-make dish perfect for busy weeknights. Tender chicken breasts are slow-cooked with black beans, corn, salsa, and fresh herbs to create a zesty, wholesome meal packed with Mexican-inspired flavors. Serve it shredded with your favorite toppings for a delicious and healthy dinner.
Ingredients
Scale
Chicken & Seasoning
- 2 pounds boneless, skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon cumin
- 1 teaspoon chili powder
Vegetables & Beans
- 15 oz can black beans, drained and rinsed
- 10 oz can Ro*Tel® Mild Diced Tomatoes & Green Chilies
- 1 cup frozen corn
- 1/2 cup red onion, diced
- 4 cloves garlic, minced
Other Ingredients
- 1 cup salsa
- Juice of 1 lime
- 1/2 cup chopped fresh cilantro leaves
Instructions
- Prepare the Chicken: Place the chicken breasts in the crockpot. Season them evenly with kosher salt and freshly ground black pepper. Sprinkle cumin and chili powder on top to add a rich depth of flavor.
- Add the Remaining Ingredients: Layer the black beans, diced tomatoes with green chilies, frozen corn, salsa, diced red onion, minced garlic, lime juice, and chopped cilantro over the seasoned chicken in the crockpot.
- Cook and Shred: Stir gently to combine all ingredients. Cover the crockpot and cook the chicken on HIGH for 4 hours or LOW for 6-7 hours. Once cooked, shred the chicken using two forks and mix it well with the sauce and vegetables. Serve warm and garnish with avocado slices, fresh lime wedges, sour cream, and an extra spoonful of salsa if desired.
Notes
- For more heat, use a Ro*Tel® Hot Diced Tomatoes & Green Chilies can instead of mild.
- If you prefer, you can substitute chicken thighs for juicier meat.
- This dish pairs well with rice, tortillas, or over a fresh salad for a low-carb option.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
