Slow Cooker Cilantro Lime Chicken (Freezer Meal)
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Stock your freezer with the easiest, quickest crockpot FREEZER MEAL!!! Simply drop into the crockpot and you’re set!!!
Did you guys know about this?
This whole straight-from-freezer-to-crockpot situation?
Because I’m sitting here wondering where this has been my entire life.
It’s a game-changer, guys.
There’s no prep cooking ahead of time here.
- All you do is prep.
- Throw it in a Ziploc freezer bag.
- Freeze.
- Thaw.
- And dump into slow cooker.
And you know what?
It tastes freshly made.
It doesn’t taste like I’m eating 3-day old leftovers.
So again.
I ask.
Where has this been my entire life?
And you know I made burrito bowls with this cilantro lime chicken.
Just add some brown rice.
A dollop of sour cream.
Some avo.
Or guac.
And boom.
Done.
Slow Cooker Cilantro Lime Chicken
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 15-ounce can black beans, drained and rinsed
- 1 10-ounce can Ro*Tel® Mild Diced Tomatoes & Green Chilies
- 1 cup corn kernels, frozen, canned or roasted
- ½ cup salsa, homemade or store-bought
- ½ cup chopped fresh cilantro leaves
- 1 red onion, diced
- 1 jalapeño, diced
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 4 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- Juice of 2 limes
Instructions
- In a gallon size Ziploc bag or large bowl, combine chicken, beans, tomatoes, corn, salsa, cilantro, onion, jalapeno, cumin, chili powder and garlic. Place in freezer for up to 1 month.*
- Place chicken mixture into a 6-qt slow cooker; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in lime juice.
- Serve immediately.
Notes
Did you make this recipe?
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Another winner recipe! I used pork tenderloin instead of chicken and it was SO good and tender! My family loved it!!
I’m not in the US, what can I use to replace the tomato/chilli mixture? Tinned tomatoes and add in some chillies?
Yes!
How about skipping the freezing part
Yes, of course!
If you wanted to use beef instead what kind of cut a beef do you suggest “?
Chuck roast would work really well!
Can you not include the corn?
Yes.
I’m trying this one tomorrow! Thanks!
Why do I have to thaw it if I’m cooking it in a slow cooker? Can’t I just increase to 10 to 12 hours cook time?
Yes, you can increase cooking time if it is still in its frozen state. Some people just prefer the 7-8 hour time frame so it’s ready after work.
Cooking from frozen in a slow cooker means the meat will spend too much time in the temperature danger zone where bacteria can grow.
Kaitlyn is right about the danger zone for the frozen chicken. It’s only safe to cook from frozen if it’s completely covered in water, and some will argue even then it’s not safe. Best to just thaw first!
Is it ok to put raw chicken next to fresh veggies???? Also do you have any Instant Pot recipes like this?
Yes, and no. I don’t have any instant pot recipes at this time. Sorry!
Instant Pot directions for boneless, skinless chicken thighs, all ingredients defrosted – put all ingredients (except lime juice) in the pot, manual setting 9 minutes, manual release – delicious!!! This is a wonderful recipe.
Timing for 8-oz boneless breasts is 8 minutes. 10 minutes if they’re frozen.
You can also poach chicken using the same timing, covered halfway with chicken broth and a little seasoning. Easier than buying a rotisserie chicken for shredded chicken, and you can re-use the tasty broth.
Simply brilliant! What an awesome idea and time saver. You’re a Rockstar!