This shredded cilantro lime chicken is juicy, flavorful, and so easy to make! With just a few simple ingredients, your slow cooker does all the work—leaving you with perfectly tender chicken that’s great for tacos, burrito bowls, salads, and more.

Why You’ll Love This Recipe

• Quick prep – only 10 minutes of hands-on time.
• Simple ingredients – less than 10 pantry staples, yet big on flavor.
• Versatile – perfect for tacos, burritos, rice bowls, salads, or meal prep.
• Freezer-friendly – make ahead and save for busy nights.

---

Ingredients You’ll Need

• 2 lbs chicken breasts (or thighs if you prefer)
• 1 cup chicken broth (low sodium recommended)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• Zest and juice of 2 limes (fresh is best!)
• ½ cup fresh cilantro, chopped

Optional: red pepper flakes for a little heat

---

Step-by-Step Instructions

1. Mix the liquid: In a bowl, whisk together chicken broth, garlic powder, onion powder, salt, lime zest, and lime juice.
2. Add to slow cooker: Place chicken breasts in the crock pot and pour the liquid mixture on top.
3. Cook: Cover and cook on HIGH for 3–4 hours or LOW for 5–6 hours, until chicken is cooked through and tender.
4. Shred: Use two forks to shred the chicken directly in the slow cooker juices.
5. Finish: Stir in fresh cilantro and adjust lime juice to taste.
6. Serve: Enjoy in tacos, burritos, bowls, or on top of rice with your favorite toppings.

---

Recipe Variations

• Swap chicken breasts for thighs for even juicier meat.
• Add red pepper flakes or jalapeños for spice.
• Double the recipe (including liquid) for meal prep.

---

Tips for Success

• Use fresh lime juice for the brightest flavor—avoid bottled.
• Zest before juicing your limes to maximize flavor.
• Don’t peek! Keep the slow cooker lid closed while cooking to maintain heat.
• Store leftovers in an airtight container in the fridge for up to 4 days.

---

Freezer Instructions

• Before cooking: Combine raw chicken and liquid in a freezer bag, press out the air, and freeze for up to 3 months. Thaw overnight in the fridge before cooking as directed.
• After cooking: Freeze cooled shredded chicken (with liquid) in a freezer bag. Thaw overnight, reheat on the stove or microwave, and stir in fresh cilantro before serving.