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Crock Pot Garlic Lime Chicken

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Crock Pot Garlic Lime Chicken – Chicken breasts simmered in an amazing garlic and lime mixture, and cooked to a tender perfection!

Crock Pot Garlic Lime Chicken - Chicken breasts simmered in an amazing garlic and lime mixture, and cooked to a tender perfection!

This is good, you guyyys! So, so good!

Hi Hi pals! I’ve come to interrupt your Sunday shenanigans for a moment! Hope you don’t mind, but I come with a perfect chicken recipe that is going to blow you away! I promise.

Now, you know I love my slow cooker so, so much, but what happened here was a little accident that led to a delicious, tasty, and dang good Garlic Lime Chicken. Let’s discuss. 

Crock Pot Garlic Lime Chicken - Chicken breasts simmered in an amazing garlic and lime mixture, and cooked to a tender perfection!

So. Last week I decided to dust off my pressure cooker and start practicing and testing a few recipes. 4 of them, to be exact. This was my first recipe to test.

Everything was going well; prepping, arranging, closing the lid… all that jazz was perfect, BUT because I’m a rookie, the results were a hot. mess. Literally. 

When I went to release the pressure by slowly turning the lid, all the sauce that was inside the cooker just exploded. My ceiling, my kitchen cabinets, my counter tops! UGH! It was everywhere and it took me a good hour to clean up everything.  Clearly, I did not read the manual, as usual, and so, you live and learn.

I then decided to go back to my trusted and well known crock pot to do the job.

Crock Pot Garlic Lime Chicken - Chicken breasts simmered in an amazing garlic and lime mixture, and cooked to a tender perfection!

HOW TO MAKE GARLIC LIME CHICKEN

  • Let’s start with our sauce. What we have is a saucy, tangy and garlicky lime juice mixture with liquid aminos (in place of soy sauce), a bit of worcestershire, some sesame oil, and lots o’ garlic. 2 big cloves or 4 normal sized. Keeping it simple and supreme.

Here’s how the rest of our garlic lime chicken is gonna go down:

Crock Pot Garlic Lime Chicken - Chicken breasts simmered in an amazing garlic and lime mixture, and cooked to a tender perfection!

  • We’re going to pour that sauce over the chicken and some carrots. Then, we close the lid, set the crock pot to cook, and that is it.

Crock Pot Garlic Lime Chicken - Chicken breasts simmered in an amazing garlic and lime mixture, and cooked to a tender perfection!

The results are fresh, exciting, vibrant and wonderful. Garlic + Lime just go together like mac and cheese. Cops and robbers. Lock and key!

What I am trying to say is that the combination of bright citrus with garlic is just amazing, and when you add all the other ingredients, it’s an easy balance of tangy, sweet, and bright. You’ll see.

If I were you, I’d get on making this garlic lime chicken right away. Lazy Sundays go best with slow cooked dinners. Just arrange everything in the crock pot, set it on LOW or HIGH, and walk away. Let this amazingness come together low and slow. 

Crock Pot Garlic Lime Chicken - Chicken breasts simmered in an amazing garlic and lime mixture, and cooked to a tender perfection!

ENJOY!

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5 from 1 vote
Crock Pot Garlic Lime Chicken - Chicken breasts simmered in an amazing garlic and lime mixture, and cooked to a tender perfection!
Crock Pot Garlic Lime Chicken
Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
 
Crock Pot Garlic Lime Chicken - Chicken breasts simmered in an amazing garlic and lime mixture, and cooked to a tender perfection!
Course: Dinner
Cuisine: Asian
Keyword: garlic chicken recipe, slow cooker chicken
Servings: 6 Servings
Calories: 210 kcal
Ingredients
  • 6 boneless skinless chicken breasts
  • salt and fresh ground pepper , to taste
  • 4 large carrots , cut into a few big pieces (optional)
  • 1/4 cup lime juice (about 2 to 3 whole limes)
  • 3 tablespoons soy sauce or liquid aminos
  • 1 tablespoon light worcestershire sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 to 3 garlic cloves , minced
  • 2 tablespoons cornstarch
  • toasted sesame seeds , for garnish (optional)
  • fresh cilantro , for garnish (optional)
  • 4 cups steamed broccoli florets (optional)
Instructions
  1. Season chicken breasts with salt and pepper and arrange on the bottom of your slow cooker insert.
  2. Arrange carrots over the chicken. Set aside.

  3. In a small mixing bowl combine lime juice, soy sauce, worcestershire sauce, rice vinegar, sesame oil, and garlic; whisk until thoroughly combined.

  4. Pour over chicken and veggies; close with a lid.
  5. Cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours.
  6. Spoon 2 tablespoons liquid from the slow cooker into a bowl and whisk cornstarch into the liquid until well combined.
  7. Stir the cornstarch mixture back into the slow cooker.
  8. Continue to cook on high until the sauce thickens, about 20 to 30 minutes.
  9. Garnish chicken with toasted sesame seeds and cilantro.
  10. Serve over rice with a side of steamed broccoli.

Recipe Notes

WW SMART POINTS: 5

Nutrition Facts
Crock Pot Garlic Lime Chicken
Amount Per Serving
Calories 210 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 72mg 24%
Sodium 838mg 35%
Potassium 778mg 22%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 3g
Protein 27g 54%
Vitamin A 144.1%
Vitamin C 75.9%
Calcium 5.4%
Iron 6.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

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24 Responses
  1. Maia

    I used my insta pot!

    Had some leftover caramalized onions so I put those as bottom layer.
    Topped with chicken tenders.
    Topped with broccoli florets and baby carrots.
    Topped with some fresh cilantro.
    Topped with the sauce ( used soy sauce, no aminos) and I had whisked the cornstarch into the sauce already.
    Closed the pot and set for 12 minutes.
    After the cooking ended I let it sit for 10 minutes or do, then released the pressure in small bursts.
    The result is amazing. A little too salty so maybe more lime and less soy next time.
    And the broccoli a little too mushy. I’ll steam that separate next time.
    Served over udon noodles. Topped with a sprinkle of sesame seeds.
    Delicious. I’ll try this again!

  2. Steve Cohen

    Sorry to say, but this is inedible. Chicken breast cooked to the point of tastelessness. Broccoli gray, mushy, and smelly in the worst way. We cooked it on low for 6 hours. Perhaps if we tried 4 hours on low, adding the carrots at the beginning and the broccoli for the last hour, it might have been palatable. But the combo of broccoli and lime didn’t really work in any case.

  3. Jenn

    Oh this looks so yummy! Going to cook it for dinner tonight in my electric pressure cooker – I’m thinking 20 or so minutes on the meat setting? I love my slow cooker, but since buying an electric pressure cooker, I’ve been converting all my recipes to use in that. It’s just so convenient – and my husband *hates* my slow cooker … lol he doesn’t realize that the pressure cooker can be used as a slow cooker (I’ve done some recipes I wasn’t sure how to convert in it on the slow cooker setting…shhh lol) 😛

      1. Jenn

        Hi Katerina! This was divine! I made a few adjustments to cook it in my pressure cooker (and I would make one other adjustment, in hindsight!). The only major change I made was that I used boneless / skinless chicken thighs, they were on sale for $0.49 / pound and I couldn’t pass that up! Other than that, I just basically doubled the recipe for the sauce, as my pressure cooker pro xl is very picky when it comes to liquid (not enough, and everything burns, too much and I have soup on my hands). When I released the pressure (be warned, this quick release took upwards of 5 minutes!) after 20 minutes cooking on the chicken/meat setting, I scooped out about a cup of the sauce and mixed in about 3 1/2 tablespoons of cornstarch. I then replaced the lid and re-pressurized it on the rice setting for 6 minutes. In hindsight, I would add the broccoli when I added the cornstarch – mine was rather mushy. The carrots were perfect though (imo, cooked carrots should be soft enough to mash with a fork easily, yet still be flavorful). I have to say the flavors blended very well, and the meat absorbed the flavor the same as it would in my crock pot. Thank you so much for this recipe!

  4. What a frightening experience. One of the many reasons I gave away my mom’s pressure cooker after she passed away. Cause I know I’d hurt myself.

    On the other hand, I can almost taste that yummy chicken. 🙂

    1. The first question I got once the email went out for this recipe was, “How do you make this in a pressure cooker?” … 😀 Not too many people like to read the stories that come with these recipes of mine…darn it!! 😉 Hope you are well, my friend! xo

    1. Mae Hensley

      RE: Pressure cooker…electric or not you must let it cool down naturally or use the pressure vent provided to release the steam. I have had an electric cooker for years…no danger if you read and obey ALL the instructions provided.

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Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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