Comments on: Chili Cilantro Lime Crock Pot Chicken

By: Terry

Terry — Thu, 16 May 2013 15:42:41 +0000

I prepared the marinade and did the prep work as per the recipe, but instead of cooking it in a slowcooker I stood it up on a “beer but chicken” roasting rack and BBQ’ed it.
The result…the most amazing BBQ chicken I have ever made.
As Guy Fieri would say…”Winner winner chicken dinner!”
Thanks for the great recipe.

By: Amy Cardinal

Amy Cardinal — Sat, 27 Apr 2013 17:20:40 +0000

Or you can dump it in your crock pot and take it to work with you and plug it in the kitchen or break room. Plus it will drive your co-workers crazy for the smell!!!

By: Krystal

Krystal — Fri, 26 Apr 2013 04:50:02 +0000

Amen to that! Btw I’m excited about this recipe! I only have a 4 pound chicken. Does the time need to be reduced from the 6 hours?

By: Betsy

Betsy — Wed, 20 Mar 2013 06:30:32 +0000

Covered, 325F for 3 hours. It will be falling off the bone amazing.

By: Mama

Mama — Thu, 14 Mar 2013 03:03:14 +0000

Thank you for this recipe! I had to tweak it a bit for my family, but it has made it onto my husbands “you must make this again” list, so, thanks! I also wrote about my attempt at making it on my blog (with lots of links back to you, of course!) if you’d like to see what I did differently. Mine wasn’t nearly as pretty as yours, but it sure tasted good! I’m looking for more inspiration from you, now! You’re a genius! http://cradlerockingmama.com/cilantro-lime-crock-pot-chicken/

By: Sandeep

Sandeep — Wed, 13 Mar 2013 15:33:22 +0000

Awesome recipe! If you have a juicer, try juicing two limes instead of using a random concentrate.

By: Jason

Jason — Fri, 08 Mar 2013 08:49:03 +0000

Joe, get yourself a cheap electrical timer to plug your slow cooker into. This way you can program when it shuts on/off and you’ll avoid overcooking!

By: Ali

Ali — Thu, 07 Mar 2013 01:31:15 +0000

Fantastic recipe loved by the whole family. A bit spicy for my 5 and 7-year old kids, but they dipped in mustard & a little honey and then loved it. The BEST part was when I pulled out the lime with tongs and said, “Oh you guys have to come look! There was an egg in this chicken! It must have been a laying hen, not a broiler!” Had them totally fooled, as the lime turned dark brownish and resembled an egg. My daughter said she was sure we shouldn’t eat the chicken because the egg might have released toxins. Overall easy and versatile dinner. Served with sauteed zucchini & purple cabbage and roasted sweet potatoes. This didn’t really “go” with the cilantro lime theme, but it still paired well and added a lot of color to the plate.

By: Joe

Joe — Tue, 05 Mar 2013 16:47:18 +0000

Hey, I made this chicken yesterday. The flavor was there, for sure. However, I stuck it in the slow cooker for 6 hours, then it sat on the warm setting for another 3 or so (long work day). Unfortunately, it came out kind of dry. I didn’t even know this was possible!

I’m at work for 9 hours. Is there a better way to do this so it doesn’t happen again?

Also, I made mashed cauliflower and a spicy yellow squash with diced tomatoes, sliced almonds and red pepper flakes for the sides. Super easy and went well with the chicken!

By: Stacy

Stacy — Tue, 05 Mar 2013 04:40:00 +0000

I made this yesterday for my family. I decreased thevcyanne to 1tsp and increased the cumin to 1 Tbsp since my kiddos don’t like spicy food. I did the rub and marinated over night. I found a whole free range organic chicken at my local Co op and made it in my crockpot. This was only the second time I used the crockpot. My picky eaters liked it even though it was a little spicy. I loved it! I feel like a rock star nourishing my family. I plan to used the leftover meat for chicken tacos is romaine shells and for chicken tortilla soup made inthe vitamix. Thank you for a great recipe. This one is going in the permanent collection!