Slow Cooker Garlic Lime Chicken
Apr 22, 2026
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Slow cooker garlic lime chicken is fresh, vibrant, and bursting with flavor. What we have here is a saucy, zesty weeknight chicken dinner that’s rich with umami, sesame oil, and plenty of fresh garlic and lime juice. Best of all, it practically cooks itself!
Slow Cooker Garlic Lime Chicken at a Glance
In my household, busy weeknights go best with slow cooker dinners. Crack chicken and chicken pot pie have carried me through the winter. And if there’s one meal that I’ve been loving in the warmer weather, it’s slow cooker garlic lime chicken! I’ll take just about any excuse to not turn on the oven in the summer.
The sauce is a mouthwatering mix of bright citrus, pungent garlic, and a hint of sesame and soy. Combine everything in the slow cooker and set it to cook. Fast forward a few hours, and this juicy garlic lime chicken is ready to serve over jasmine rice, shred for chicken tacos, or add to salad.
Ingredients You’ll Need
Here are the ingredients in this easy garlic lime chicken recipe. Find the full recipe instructions and amounts in the printable recipe card below.
- Chicken – Boneless, skinless chicken breasts or thighs both work wonderfully. Thighs will be a bit juicier, though they may take a little longer to fully cook.
- Lime Juice – There’s a good amount of lime juice here, so you’ll want it to be fresh. I squeezed 2-3 limes to get about ¼ cup of juice.
- Soy Sauce and Worcestershire Sauce – Two ingredients that pack an umami punch! You can use only one or the other if you don’t have both. Swap soy sauce with liquid aminos as needed.
- Rice Vinegar – Red or white wine vinegar (and even white vinegar) are good substitutes.
- Sesame Oil – There really aren’t any substitutes for the flavor of sesame oil, but you can skip it or try adding peanut butter or tahini in its place.
- Garlic – Like the lime juice, this second “star” ingredient should be fresh. Mince or grate the garlic finely. If it’s life or death, use 1 tablespoon of jarred garlic in place of each fresh clove.
- Cornstarch – To thicken the sauce. If you’d prefer to use flour, you’ll need twice the amount.
Add Vegetables to This Recipe
I’ll sometimes slow-cook chopped carrots or potatoes alongside the chicken for more substance, but this is optional. Also optional is to add a side of steamed broccoli when serving.
How Do I Know When Chicken Is Cooked?
The easiest way to tell is by using an instant-read meat thermometer. Towards the end of the cooking time, test the internal temperature at the thickest part of the chicken. Chicken is done when it reaches 165ºF.
Serving Garlic Lime Chicken
I sprinkle the chicken with sesame seeds and cilantro before serving. Chopped parsley and green onions would also go well as a garnish. It’s a satisfying weeknight dinner served over rice or cauliflower rice with extra sauce, or you can get creative with easy meal ideas:
- Salad and veggies: Pair this saucy chicken with air fryer broccoli, grilled vegetables, or this fresh ramen salad.
- Pull it: Shred the garlic lime chicken and mix it into the sauce to make pulled chicken tacos sandwiches and tacos topped with cilantro slaw.
- Fries or potatoes: I love this chicken with a side of air fryer French fries, potato wedges, or melting potatoes.
More Recipe FAQs
One medium lime contains about 2 tablespoons of juice. You’ll need about 2-3 limes for this recipe, depending on their size. Press and roll the whole limes against the counter a few times to help loosen up the juice.
Only if it’s fully thawed first. DO NOT cook with frozen chicken in your slow cooker. As it slowly warms, it’ll be at an unsafe temperature for too long. It’s just not worth the risk!
Sure thing. In this case, sear the chicken in olive oil first and cook it through. Move the chicken to a plate, and whisk the sauce together with the cornstarch. Pour the sauce into the skillet and let it simmer and thicken, then return the chicken to the pan. Garnish and serve!
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Slow Cooker Garlic Lime Chicken
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 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)
Instructions
- Assemble. Season chicken breasts with salt and pepper and arrange on the bottom of your slow cooker insert. Arrange carrots over the chicken (optional). Set aside.
- Add the sauce. In a small mixing bowl combine lime juice, soy sauce, worcestershire sauce, rice vinegar, sesame oil, and garlic; whisk until thoroughly combined. Pour over chicken and veggies; close with a lid.
- Cook. Cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours.
- Make a slurry. Spoon 2 tablespoons liquid from the slow cooker into a bowl and whisk cornstarch into the liquid until well combined.
- Thicken the sauce. Stir the cornstarch mixture back into the slow cooker. Continue to cook on high until the sauce thickens, about 20 to 30 minutes.
- Serve. Garnish chicken with toasted sesame seeds and cilantro. Serve over rice with a side of steamed broccoli.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Garlic Lime Chicken in the Slow Cooker
Pour the sauce over the chicken and leave it to cook. You can do a speedy cook and start this 3 hours before dinner, or do what I like to do, and leave this lime garlic chicken to cook in that savory sauce all day long. Here are the steps:
- Start with the chicken. Season the chicken, and arrange it inside your slow cooker or crock pot. If you’re adding carrots, scatter them on top of the chicken.
- Make the sauce. Then, you’re going to whisk the lime juice, soy sauce, worcestershire sauce, rice vinegar, sesame oil, and garlic in a bowl. Pour the sauce over the chicken.
- Cook. Set that to cook for 3-4 hours on High, or 6-7 hours on Low.
- Thicken and serve. Afterward, whisk a small bit of the cooking liquid with cornstarch to make a slurry. Stir this back into the slow cooker and cook for another 20-30 minutes to thicken the sauce. Your garlic lime chicken is ready to serve!
Make a Creamy Version
If you love a creamy chicken dish, add ⅓-½ cup of heavy cream or coconut milk to this garlic lime chicken when you whisk in the cornstarch slurry.
Storing Leftover Chicken
- Refrigerate. I keep any leftover garlic lime chicken with the sauce in an airtight container. It lasts for 3-4 days in the fridge.
- Reheat it. Warm the chicken in a skillet or in the microwave.
Ooh, the flavors of this sound amazing! Plus, you can’t beat the crock pot!
What a delicious dinner! I love the idea of whole chicken breasts in the crock pot!
Perfect slow cooker dinner. I love chicken and I’m always looking for new recipes to make with it!
Mmmm, this looks so good! I love the slow cooker idea, I have been stuck in a rut lately with my slow cooker.
I have a crock pot – I have only used it once. Time to whip it out again so I can make this!!
Yikes, sorry to hear about your pressure cooker mishap. I’ve been diving into cooking with the Instant Pot, but was definitely nervous the first time. Love the flavors in this chicken!
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) 😛
Hi Jenn!! I’d love to know how it turns out in the pressure cooker! If you have a minute, please let me know how it goes. 😀
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!
Thank you thank you thank you so much for sharing this!!! I truly appreciate it! Your recipe is going on my weekend to do list!
You realize that your instructions don’t tell you what to do with the lime juice.
Hi Dave! Thanks so, so much for letting me know!! It’s there now.
Thank you. I assumed that’s where it went, but you never know. I’m making this for dinner tomorrow night!
Love the recipe but I doubled it as I am having guests tonight. I am using a huge sweet potato as I had no carrots in the fridge. Will let you know how it goes. Looking forward to my lazy Sunday before the guests arrive!
Yes, the directions do give you that info:)
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. 🙂
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
I did read the part about the explosion of sauce and the transfer to a new pot. I wouldn’t take the risk of cooking in a pressure cooker for that reason. 🙂
Katerina, Please get yourself an electric pressure cooker before you hurt yourself.
🙂
Don
Thank you, Don!! I am definitely doing that. According to all the reviews on Amazon, the Instant Pot looks like a favorite for many.
Will look forward to your excellent recipes for electric pressure cookers!
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.
Hi Mae! Thanks so much for your tips! I followed the instructions to a point, but not the warnings… hahaha Lesson learned. 😀