Lime And Cilantro Crock Pot Chicken
Servings:
4
Ready In:
7 hours 5 minutes
Prep Time:
5 minutes
Cook Time:
In Chef Review
Wait Time:
7 hours
Spiciness:
0/5

Ingredients

  • 1 (2 to 3 pound) whole chicken
  • 1 (teaspoon) salt
  • 1/2 (teaspoon) freshly ground black pepper
  • 1/2 (large) lime
  • 1/2 (cup) fresh cilantro sprigs
  • 2 (clove) garlic, peeled

Directions

  1. Wash and dry the chicken thoroughly. Reserve the giblets and neck for another use or discard. Trim off excess fat. Season the chicken inside and out with salt and pepper.
  2. Place chicken in slow cooker, breast side up. Squeeze the juice of the lime over the chicken and then place the squeezed lime rind, cilantro sprigs, and garlic into the cavity of the chicken. Cover and cook on low setting until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, about 6 to 7 hours.
  3. Transfer the chicken to a platter. Pour the liquid from the cooker into a sepa­rate container and skim off the fat. Serve as sauce with cooked chicken.
  4. NOTE: Can be baked in the oven. Preheat oven to 350 degrees. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C).

Nutrition Information

This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.

amount per serving
Calories
67
Total Fat
4g
Saturated Fat
1g
Cholesterol
25mg
Sodium
602mg
Carbohydrate
1g
Dietary Fiber
0g
Sugars
0g
Protein
5g
Vitamin A
4%
Vitamin C
2%
Calcium
0%
Iron
2%
Potassium
8mg

Comments

  • Kat
    Kat 284321

    I'm just a little confused. the recipe doesn't say to add liquid to the crock pot to cook the chicken, do you not add a liquid? this sounds like a great recipe & I would hate to mess it up. please help.

    almost 3 years ago
  • Kat
    Kat 284321

    I'm just a little confused. the recipe doesn't say to add liquid to the crock pot to cook the chicken, do you not add a liquid? this sounds like a great recipe & I would hate to mess it up. please help.

    almost 3 years ago
  • Barbara
    Barbara 53489

    Anonymous... you really don't need liquid with this.. you have the chicken, which has liquid in it.. This looks like a great recipe.. and I'm going to make it...

    At times you don't need to put liquid in a crockpot for it to turn out... If your going to make this.. do as the recipe says.. and then if there is a problem.. say something....

    almost 3 years ago
  • Anonymous
    Anonymous 285982

    its ok needs morw flavor

    almost 3 years ago
  • Judy
    Judy 337741

    I prepared this last Sunday for one of my meals this week. It is DELICIOUS!! My crock pot is kind strange; I cooked it on low for 3 hours. I also had the butcher removed all of the skin except for the skin n the wings and you do not need to add liquid. It make its own juices!! I will prepare this again!

    almost 3 years ago
  • Sherry
    Sherry 458799

    It is just ok

    almost 3 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    Here are some other crock pot recipes for chicken that are really good: SAUCY CROCK POT CHICKEN THIGHS http://www.foodonthetable.com/recipes/262281-saucy-crock-pot-chicken-thighs CROCK POT CHICKEN STEW http://www.foodonthetable.com/recipes/99047-crock-pot-chicken-stew TWO INGREDIENT CROCK POT CHICKEN http://www.foodonthetable.com/recipes/45811-two-ingredient-crock-pot-chicken-teriyaki

    almost 3 years ago
  • Anonymous
    Anonymous 502036

    Would the cook time be less if I used bonless chicken?

    almost 3 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    If you are using boneless chicken you can cut the crock pot cook time by about 2 hours.

    almost 3 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    In a crock pot, I would cook it on high for about 3-4 hours. You can do this recipe in a casserole dish for about 30-40 minutes at 375 degrees or until the internal temperature read 165 on an instant-read thermometer.

    almost 3 years ago
  • 584076

    Loved it-cilantro wasn't overpowering like I was afraid of. Actually, it was quite bland-any suggestions? It was however, moist and juicy.

    almost 3 years ago
  • 584076

    Loved it-cilantro wasn't overpowering like I was afraid of. Actually, it was quite bland-any suggestions? It was however, moist and juicy.

    almost 3 years ago
  • 584076

    Loved it-cilantro wasn't overpowering like I was afraid of. Actually, it was quite bland-any suggestions? It was however, moist and juicy.

    almost 3 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    I would add a little bit of heat with some cayenne and/or chopped green chilies. It would give it a bit more kick!

    almost 3 years ago
  • Anonymous
    Anonymous 565533

    This was yummy. I did add the cayenne and it worked out great. Will be making this again.

    over 2 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Anonymous, thank you for your comment and feedback. Glad to hear you liked it and will be making it again! Do you mind sharing what side dishes you served with this?

    over 2 years ago
  • Mary
    Mary 252018

    So delicious

    over 2 years ago
  • Stacy
    Stacy 871479

    This was so simple and tasty! The chicken was maybe a little on the dry side, but with the sauce added, it was wonderful. Next time I'll try the cayenne.

    over 2 years ago
  • Anonymous
    Anonymous 724846

    Canyou make this with boneless chicken breast instead of the whole chicken?

    over 2 years ago
  • Ilene
    Ilene 899893

    I plan to try this with a Penseys spice blend and skinless thighs/breasts. I'll post back after I give it a try.

    over 2 years ago
  • Anonymous
    Anonymous 814444

    this was a bit bland, but I didn't have an actual lime, just lime juice, so maybe that was why?

    over 2 years ago
  • Amber
    Amber 719323

    I thought it was very tasty. Next time I'll use thejuice in the bottom of the crock pot. My family really enjoyed it too

    over 2 years ago
  • Helen
    Helen 984105

    This sounds awesome and I just happen to have a chicken in the freezer...

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    @Anonymous, yes you can use boneless chicken, just cut the cooking time. I think the boneless thighs would be more flavorful. Also, you can take the juices left in the bottom of the crockpot, strain the fat off and make it into a gravy by heating it on the stove over medium high heat and reducing it. Depending on how much liquid was in the bottom of the crockpot, you might need to add some chicken stock. You could also add an onion and some green chilies to the crockpot for more flavor.

    over 2 years ago
  • Ashley
    Ashley 1220800

    This is soo easy now only if I can stop trying to make big dishes and stick with the simple!

    over 2 years ago
  • TheQueen
    TheQueen 566575

    Why wash the chicken? That just gives you a really good chance to spread the icky chicken germs (salmonella) to other parts of the kitchen. Not a recemmended procedure when cooking...

    over 2 years ago
  • Tracy
    Tracy 626695

    I have a great recipe for a roast chicken with lemons, and I'm thinking I could make it the same way. 1 Tbsp plus 1 tsp of Kosher Salt, mince the 2 garlic cloves, leave out black pepper and substitute Cayenne pepper, mash that together to make paste. Rub some in the cavity of the chicken and then on the outside. Place cut up limes and cilantro in the cavity. Roast in the oven for 2 hours at 300 degrees. My family loves the lemon chicken so I'm confident that they would like the lime as well!!!

    over 2 years ago
  • Judy
    Judy 1173124

    I made this recipe in the oven set at 425 for 1hr 15min. It was great. I added a few things. First of all TheQueen, proper handling of the chicken PREVENTS sam and ella from coming to dinner. Washing the chicken and drying it leaves the surface of the chicken ready to receive the flavor of the lime. I actually deseeded a jalepano and rubbed it on the chicken along with the garlic, cilantro and lime. Then stuffed everything into the chicken. Crisped skin and the flavor of jalapeno was without heat. My other half said, "Sabroso!"

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    @TheQueen, it's not necessary to wash the chicken before cooking it. However, you should pat it dry before cooking it. It's more important to wash your HANDS after handling chicken. @Tracy and Judy, great suggestions!

    over 2 years ago
  • Anonymous
    Anonymous 1241149

    Tracy I have a similar recipe, it's called citrus garlic chicken and it's similar to your recipe except mine has lemons, oranges and lime in it. So yummy. I did add it to the recipe collection.

    over 2 years ago
  • Jeni
    Jeni 1235195

    We did this with a pork roast. Was good, though I'd omit the lime rind because the pith imparted a bitter taste.

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    @Jeni, when using rind from any citrus fruit you must not use any of the white part of the pith. If you just zest it with a zester it will work very well. If using a peeler make sure you don't peel any of the white pith. The zest (just the colored part of the citrus) will impart a GREAT flavor.

    over 2 years ago
  • Laura
    Laura 1192518

    It was ok, not earth shattering like other recipes I have tried from you.

    over 2 years ago
  • Jeni
    Jeni 1235195

    @ChefLeslie, that makes sense but it's not specified in the recipe, is it? "Squeeze the juice of the lime over the chicken and put the rind, cilantro sprigs, and garlic into the cavity." My husband likes clear directions. ;-)

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    @Jeni, my comment about the using the rind was focused on using the peel from the rind from the lime. Using half a lime in the cavity of the chicken shouldn't impart any bitter flavor. I did edit the directions to make it more clear.

    over 2 years ago
  • Misty
    Misty 1123559

    I added this to my cookbook...but where do I find the cookbook at???

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    click on "Meal Plan" then click on"See All Recipes" which is to the right of "what do you want to cook this week?". Then click on "My Recipes". You will then have the option to choose the category from the following: Favorite, Cookbook or Personal.

    over 2 years ago
  • Jeni
    Jeni 1235195

    Thanks @Chef Leslie!

    over 2 years ago
  • Teressa
    Teressa 1172693

    will make this next sunday, simmple is best

    over 2 years ago
  • Ashley
    Ashley 1220800

    I made this and the flavor of the lime and cilantro wasnt there for me. I maybe should of let it marinate for a while before I cooked it.

    over 2 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Hi Ashley. Yes you could certainly marinate the chicken to help increase the flavors. However, due to the fact that there is acid, from the limes, in the marinade you should not marinate longer than two hours. I would also suggest increasing the amounts of ingredients used in this recipe. Try using 2 limes and if 2/3 to 1 cup cilantro. Hope this helps!

    over 2 years ago
  • Jai
    Jai 296749

    I made this earlier in the week, fantastic. The chicken fell apart and was so tender. I will be making this again!

    over 2 years ago
  • Ashley
    Ashley 1220800

    Thanks@ Chef Heather. I will try that next time. Hopefully this weekend.

    over 2 years ago
  • Melissa
    Melissa 319333

    This was absolutely delicious. The husband and kids all wanted it to go on permanent rotation. I used chicken thighs instead of a whole chicken. I layered the thighs (skin removed) and seasoned both layers with chopped cilantro, chopped onion, garlic powder, lime and lemon juice and zest and ground cayenne pepper. I used the juice of a whole lemon and lime, and probably a tablespoon of zest. After cooking in the crock pot on high for maybe 3 hours, I added a thick layer of stir fry veggies and green beans (also seasoned with salt pepper garlic powder and cayenne) and cooked for an additional hour. It turned out tender, tangy and delicious! We ate it over rice. Yum! Thanks!

    over 2 years ago
  • Melissa
    Melissa 319333

    Note: I also used more cilantro than called for. For 10 thighs I used a good cup of cilantro. :)

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    Melissa, thank you for your comments. We actually prefer thighs in our house as they just have much more flavor!

    over 2 years ago
  • Abby
    Abby 1191839

    I'm going to cook this and was wondering if I could add a little taquila I was thinking about 2Tbs? Is that to much or not enough?

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    I think that would be just right, Abby. Any more than that might taste to "tequila-y". :)

    over 2 years ago
  • Catherine
    Catherine 1174388

    Bland

    over 2 years ago
  • samantha
    samantha 1222691

    Turned out a bit dry, cooked it for 6 and 1/2 hours...

    over 2 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Hi Samantha! Some crock-pots tend to cook faster because they actually cook at a hotter temperature. Brand of crock-pot, how old it is, etc. can all effect this. To check your crock-pot's cooking temperature, use a thermometer to check that the liquid is reaching the proper ‘simmering’ temperature of 209 degrees. If it is higher then this then you will need to cook your meat shorter than the time directed in the recipe (usually by an hour or two). But it is important to remember to use a meat thermometer to check that the meat has reached its proper temperature before pulling it out of the cooker and consuming. And while the chicken will prepare it's own natural juices as it cooks you may want to add 1 cup of chicken broth to help provide moisture,

    over 2 years ago
  • samantha
    samantha 1222691

    That is what i figured happened. i had never used a meat thermometer before and i think the one i had was too big for the size chicken i had. Ill try again another week! (:

    over 2 years ago
  • Susan
    Susan 1001952

    My family LOVES this! I do add more lime than is stated in the recipe. This is a great meal over rice when we have a busy evening!

    about 2 years ago
  • Susan
    Susan 1001952

    My family LOVES this! I do add more lime than is stated in the recipe. This is a great meal over rice when we have a busy evening!

    about 2 years ago
  • Anonymous
    Anonymous 1403028

    Quite Bland needs better seasoning

    about 2 years ago
  • Kimberly
    Kimberly 813140

    I heard on "The Chew" that you should NOT wash off chickens for the same reason that TheQueen mentioned.

    about 2 years ago
  • Anonymous
    Anonymous 557273

    If your looking for a little more flavor squeeze a 1/4 of the lime in a half cup of chicken broth and inject the chicken with it. You will get the flavor your looking for!

    about 2 years ago
  • Katie
    Katie 1619037

    I wouldn't add the rind from the lime. It ended up being to bitter.

    about 2 years ago
  • Brenda
    Brenda 510548

    My hubby and I loved this. Very good and easy! Thanks!

    about 2 years ago
  • Christina
    Christina 1108620

    This recipe was very simple and the family loved it. Served with white rice and steamed carrots. I have 15 heads in my family so I had to do 2 whole chickens. I did do 1 whole lime for each chicken which brought out the flavor and poured the broth over the chicken and rice.

    almost 2 years ago
  • Anonymous
    Anonymous 1653919

    very good.

    almost 2 years ago
  • Anonymous
    Anonymous 1653919

    very good.

    almost 2 years ago
  • Anonymous
    Anonymous 1653919

    very good.

    almost 2 years ago
  • Anonymous
    Anonymous 1653919

    very good.

    almost 2 years ago
  • Shondra
    Shondra 1517441

    It was a little too strong with the cilantro.. I think I will use less next time.

    almost 2 years ago
  • Susan
    Susan 1001952

    This is one of my family's favorite meals! I use several limes (5-7), depending on what I have on hand, then throw the squeezed lime halves in the crock pot w/the chicken. I cut the stems off the washed cilantro & dump it on top of everything. I serve it over rice. Delicious!

    almost 2 years ago
  • Patty
    Patty 1753993

    I just couldn't find the flavor. It wasn't the best but it was good

    over 1 year ago
  • Jen
    Jen 804529

    We are snowed in. I want to make this but only have cilantro paste and bottled lime juice. Suggestions?

    over 1 year ago
  • Anna
    Anna 942176

    I think cilantro paste and bottled lime juice would work fine. I made it with bottled lime juice and used a few tablespoons, I think. I'm not sure about the paste, but it's probably more concentrated than fresh cilantro.

    over 1 year ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Hi Anonymous! As Anna stated, you can certainly use the bottled lime juice and cilantro paste in this recipe. For the bottled lime juice, use 2-3 tablespoons to replace the fresh lime juice. Cilantro paste is very strong because it is so concentrated. For this recipe I would suggest about 1/2-1 tablespoon cilantro paste, adding more or less depending on your personal preference. Another substitute for the fresh cilantro is dried cilantro. For this recipe use 1-1 1/2 tablespoons dried cilantro.

    over 1 year ago
  • Kendall
    Kendall 162075

    This would be much better baked in the oven instead of the crockpot. Good flavor but soggy.

    over 1 year ago
  • Mike
    Mike 855951

    I always try different seasonings with this besides just salt and pepper. i often use oranges instead of limes, too. I usually make this once a week or once every 2 weeks, I have a bigger crock pot so I get a 5 pound chicken, I have this sun dried tomato and rosemary seasoning that I rub on with salt pepper and olive oil, wrap some sweet potatoes up in foil, put them on the bottom of the pot first. it's a great dinner, and there's always leftover meat that we either use inside wraps for lunch, or extra treat for the dogs' meals.

    over 1 year ago
  • 1845883

    Recipe doesn't need liquid...it's like roasting in the oven, just with a slow cooker. That said, this recipe is short on flavor. I'd recommend putting cumin and chili powder on the chicken first, and mixing the lime with a little olive oil and finely chopped cilantro first.

    over 1 year ago
  • Jen
    Jen 804529

    We thought it was delicious and full of flavor. Squeeze some fresh lime juice on before serving.

    over 1 year ago
  • Anonymous
    Anonymous 1670951

    Not good

    over 1 year ago
  • Emily
    Emily 1841701

    The problem is that the lime juice denatures the chicken protein and makes it rubbery before the crockpot cooks the chicken. After making it myself a couple of times, and really trying a combination of ingredients, the best thing to do is use a high sugar citrus, like OJ, that will caramelize, or add the limes after the chicken has been mostly cooked. Otherwise, you will not like it.

    over 1 year ago
  • deanna
    deanna 1846663

    Delish. I used the leftovers in my enchiladas.

    over 1 year ago
  • Steve
    Steve 65476

    Chef Heather does the skin get crispy? What if I rubbed the skin with olive oil or butter would that crisp up the skin?

    over 1 year ago
  • Nancy
    Nancy 1762724

    I tried this and it was more like poached chicken, with little flavor.

    over 1 year ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Hi Steve! While cooking the chicken in the crock-pot as described above won't yield a 'crispy' chicken as you are accustomed to, there are a few tricks you can do to achieve this out come. One thing is to sear the chicken before adding it to the crock-pot. This is easier to do with chicken pieces (legs, drumsticks, breasts, etc.) than a whole chicken. Simply, heat oil in a large skillet over high heat and cook chicken for 1-2 minutes per side and continue with recipe as directed above. Another option is to place some root vegetables (such as potatoes, carrots, parsnips, etc.) or balls of aluminum foil (like in this recipe http://www.foodonthetable.com/recipes/351839-crockpot-rotisserie-chicken) or a wire rack in the bottom of the crock-pot to rest the chicken on. This will prevent the chicken from cooking in it's own juices and help prevent the chicken from being soggy and to achieve a crispier skin. Another option would be to cook the chicken in the crock-pot as directed and then place the cooked chicken under the broiler for 4-5 minutes. And last another option is to try this recipe (http://www.foodonthetable.com/recipes/351953-crock-pot-fried-chicken) where you dust the chicken in flour and pour melted butter over it to get that crispy skin. Hope these tips help! Please let us know if you have any other questions!

    over 1 year ago
  • Justin
    Justin 2066047

    Easy, and tasty. Was missing something though.

    about 1 year ago
  • Anonymous
    Anonymous 2083766

    Mine turned out very dry :( other than that it was alright

    about 1 year ago
  • MB
    MB 2122822

    Have not tried yet. I just signed up.

    12 months ago
  • Kathryn
    Kathryn 2120122

    chicken was dry and not tasty at all. this sounded fresh and yummy but, that is not the way it turned out

    12 months ago
  • Bill
    Bill 2178207

    I used some chicken quarters and cooked them in a oven and stove top safe dutch oven. Seasoned with salt, pepper, and ground coriander. Seared them on the skin side until browning, squeezed in the juice from two limes (left the rinds of one in there), flipped the quarters, added about a cup of chicken stock, then sprinkled some whole cumin seeds on top. Put the oven on 300 and put them in for about an hour. The chicken was right at 200 deg. inside, so I put the oven down to 200 and just let them sit until dinner time. Juicy as all get out and delicious. Served it with some quinoa, black beans, and corn.

    9 months ago
  • David
    David 2285788

    I cut up a poblano pepper and put it in the chicken too. Made the gravy with the juices. Very good

    7 months ago
  • Emma
    Emma 2296596

    We don't like chicken with bones in it.

    6 months ago
  • Amber
    Amber 1036295

    loved it although next time I have to double it for my family of four

    2 months ago