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Tender and juicy seasoned and pan seared chicken thighs slow cook with a flavorful and light cilantro lime sauce. This meal is packed with flavor and absolutely delicious! 
Happy New year! Can you believe how fast 2015 came and went? Have you set some New Year’s Resolutions? I always love a new year and a fresh clean start to make goals for the upcoming year. This year a huge goal of mine is to be better organized and stick to a schedule. Sometimes balancing family life and working on the blog can be tricky. I know that if I can better organize the blog and behind the scenes it will make my family life a whole lot easier. Especially because I love spending all of my free time with my family!
Of course I want to continue with my healthy eating goals and weight loss journey. And I don’t know about you guys but I am totally ready for some SAVORY recipes! I have had just about enough treats from the holidays and I am so excited to get back on track with my better eating habits. So what better way to start than with this easy and full of flavor savory recipe today!
This Creamy Cilantro Lime Chicken is the bomb dot com. It requires just minimal ingredients but is light and packed with flavor. I decided to use boneless and skinless chicken thighs this time around. They were so juicy and tender by the time that they were finished cooking.
Pan searing the chicken with the spices is just one extra step and so worth it. It takes only a few minutes. It seals in the flavor and creates a crisp edge while the inside of the chicken is tender and juicy. You throw it in the slow cooker with just a few ingredients and let is slow cook to perfection!
I served the chicken over rice with the creamy cilantro lime sauce drizzled on top. You guys. The flavor is seriously incredible! It became an instant favorite with the first bite. Especially because I love cilantro! The chicken was amazing and everything about this simple and light dish was incredible!
I know you guys are going to love this one too!
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Slow Cooker Creamy Cilantro Lime Chicken
Ingredients
- 2 pounds boneless skinless chicken thighs*
- 1 Tablespoon Chili Powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 2 Tablespoons olive oil
- 2 cups chicken broth
- 1/4 cup lime juice
- ½ cup heavy cream
- 2 Tablespoons cilantro chopped
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
Instructions
- Heat a skillet to medium high heat and add olive oil. In a shallow bowl combine chili powder, cumin, paprika, and pepper. Rub the seasoning into the chicken on each side. Pan sear in the hot oil until each side is brown. Transfer chicken to slow cooker.
- Add the chicken broth and lime juice and cook on low for 5-6 hours or high 3-4 hours. Right before the chicken is done, carefully remove the chicken and add heavy cream, cilantro, and cornstarch and water and mix well. Add the chicken back to the slow cooker and continue to cook until sauce starts to thicken about 15-20 minutes.
- Serve over rice, or quinoa and garnish with additional fresh cilantro.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe. Used boneless chicken thighs because thats what I had. Turned out great. Will definitely make it again with less chicken broth. Kids thought it was great too. Thanks 🙂
I made this tonight! It was delicious! My husband thinks some green chilis would be a great addition though. So i might add some to my leftovers tomorrow. Thanks for the recipe!
Could I make this in a dutch oven?
I added a little salt to the chicken before I seared the it and also a little to the sauce. Delicious!
Does this call for black or red pepper?
Black pepper.
Could I sub coconut milk instead of heavy cream?
I was wondering the same thing? That would make it Whole 30 approved!
How would you season the rice to serve this over?
I would just use some of the creamy sauce to go over the rice. 🙂
Made this for dinner, very easy and so good! I did add corn in it, which tasted great. I will make this again. Thanks!
My broth seemed a little watery. Maybe using a cup or a cup and a half of broth will do the trick next time.
Yeah mine was a little bit watery too…. doubled amount of corn starch and it helped a lot I would definitely only use 1 cup of broth.
Making this tomorrow, it sounds amazing! Going to have this for dinner two nights in a row. Any suggestions on the best way to reheat this the second night?
my family hates dark meat. What would you suggest cooking Time for Chicken BREASTS. And should I get Bone IN or OUT?? Thanks in advance. If you have had it w/ breast before, was it just as yummy??
You can definitely use chicken breasts. I would cook it on low for about the same time 5-6 hours or until a thermometer reads 165. 🙂
Is it possible to cook it for 8-10 hours on low, or should I limit it too 5-6 hours?
Yes, that should work great! I would just keep an eye on it the last hour or so.
Yum, this looks incredible! Can’t wait to give it a try.
Can you do this recipe with lemon also? I just bought 6 pounds of lemons at Costco and need to use them! 🙂
Sure! I think it would just add a nice citrus flavor. 🙂
I am obsessedddddd with cilantro in any and every form. Do you think I could sub Greek yogurt for heavy cream??
I think it would be great! Let me know if you try it out!
I substituted evaporated milk for he heavy cream.
Oh this looks amazing!
Happy new year! This chicken looks amazing, I can’t wait to try it! 🙂