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Slow Cooker Cilantro Lime Pineapple Chicken

4.22 Mitt(s) 9 Rating(s)9 votes, average: 4.22 out of 59 votes, average: 4.22 out of 59 votes, average: 4.22 out of 59 votes, average: 4.22 out of 59 votes, average: 4.22 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

A perfect slow-cooker recipe for when summer hits—mainly because it’s perfect beverage pairing is a frosty margarita!

Ingredients

  • 1 whole Red Onion, Chopped Roughly
  • 1 bunch Fresh Cilantro, Leaves Only
  • ½ cups Lime Juice
  • 2 cloves Garlic
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Paprika
  • ½ teaspoons Cayenne Pepper
  • 1 can (about 20 Oz. Size) Crushed Pineapple In 100% Juice
  • 6 whole Boneless, Skinless Chicken Breasts

Preparation

Combine all ingredients except the pineapple and chicken in a food processor and process until smooth. Pour half of the mixture into a crockpot (I really like to use the crockpot liners—cleanup is so simple), nestle the chicken breasts into it in one layer, and pour the remainder on top. Top with the pineapple with the juice.

Cook on low for 6-8 hours. When it’s done, you should be able to just stir the pot and the chicken will shred automatically. Serve hot over rice, a baked sweet potato, or riced cauliflower!

Inspired by Chili Lime Crockpot Chicken from Paleo Pot.

One Comment

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Avatar of Shawna C

Shawna C on 4.4.2013

I can’t wait to try this. It’s like this recipe was created just for me – I love all the elements!

9 Reviews

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Avatar of rinabeana

rinabeana on 4.3.2014

Tasty and easy! My boyfriend isn’t a big fan of cilantro, so I used fresh basil instead. The night before we were going to have it, I prepped the onion/basil/spice sauce and put it in the fridge. Then before work the next morning, I threw the chicken breasts, sauce, and pineapple in the crockpot and left it on “low” all day (9 hours until I got home from work). I shredded the chicken and turned it down to “keep warm” until dinnertime. I only used 3 chicken breasts since there are just two of us, but didn’t cut down the amount of sauce or pineapple. There was some extra liquid, but not too much. We go pretty low carb, so we didn’t serve it over anything, just with our nightly roasted veggies. Yum! My boyfriend was looking forward to leftovers for lunch. I used half a cup of bottled lime juice and I didn’t think the flavor was too lime-y or bitter at all. Thanks for sharing!

Avatar of delred1

delred1 on 7.29.2013

Made this last night and LOVED it! I loved the combination of spices, the smell and taste were delicious. I actually used an 8 oz can of pineapple, bc I’m not a big fan, but after sitting in the crock pot all day, think I could have used the full 20 oz, it cut down on the spices and lime juice. I will definetly make this again. I served over rice, but would like to try tacos and sandwiches next time :-)

Avatar of kentuckywoman

kentuckywoman on 5.2.2013

This was very flavorful and yummy! I served this in flour tortillas with rice, black beans, cheese and sour cream. My hubby commented on how good it was, and that’s a huge compliment! I’ll be making this again for sure!

Avatar of Jessica

Jessica on 4.20.2013

This was excellent and a nice variation to slow cooked chicken for tacos. I served this over cilantro lime quinoa and black beans, plus offered three salsas for topping. Big hit for my guests. Thanks!

Avatar of themerrychef

themerrychef on 4.17.2013

I was really excited to make this recipe but was not as much excited about it after making it. I think if I were to make it again I would cut down on the amount of cumin which was very over powering in this recipe.

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