Slow cooker cilantro lime chicken with corn and black beans

Chili-Lime Chicken with Corn and Black Beans

Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 servings

Table of Contents Show

Categories:
HOW DO YOU MAKE CROCK POT CILANTRO LIME CHICKEN?
HOW EASY IS THIS RECIPE?
DOES THE SIZE OF MY CROCK POT MATTER?
HOW TO MAKE CILANTRO LIME CHICKEN FOR FREEZER MEALS
HOW LONG CAN I FREEZE IT FOR?
DO I HAVE TO THAW MY FREEZER MEAL FIRST BEFORE ADDING TO SLOW COOKER?
CAN THIS ALSO BE MADE IN AN INSTANT POT?
WANNA SEE MORE RECIPES?

Here, tender chicken breast is seasoned with a flavorful chili-lime rub, then skillet cooked and served atop a saute of hearty black beans, sweet corn, and fresh tomatoes warmed until barely bursting. It is made savory and given a gentle heat with onion, garlic, and a kiss of jalapeno. (If you like a lot of heat, feel free to add more jalapeno and/or more cayenne in the rub for the chicken.) Finished with a bright note of lime juice, fresh cilantro, and creamy avocado, this is a colorful, satisfying meal that is on point any season of the year, and destined to become a go-to favorite.

Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 servings

Deselect All

1 teaspoon chili powder

1/2 teaspoon finely grated lime zest

1/4 teaspoon ground cumin

1/4 teaspoon granulated garlic

1/2 teaspoon salt, divided

Pinch of cayenne pepper

1 1/2 pounds boneless, skinless chicken breast, pounded to 1/2-inch thickness

2 tablespoons olive oil, divided

1/2 small onion, chopped

1 tablespoon seeded and minced jalapeno pepper

1 garlic clove, minced

One 15-ounce can low-sodium black beans, drained and rinsed

1 pint grape tomatoes, halved

1 1/2 cups corn kernels, from 1 large or 2 small ears fresh corn, or frozen

1 ripe avocado, pitted, peeled, and diced

3 tablespoons freshly squeezed lime juice

3 tablespoons fresh cilantro leaves

Combine the chili powder, lime zest, cumin, granulated garlic, 1/4 teaspoon of the salt, and the cayenne in a small bowl. Sprinkle the spice mixture on both sides of the chicken, rubbing it in a little with your fingers.
Heat 1 tablespoon of the oil in a large, non-stick skillet over medium-high heat. Add the chicken to the pan, lower the heat to medium, and cook until it is browned and cooked through, about 5 minutes per side. Transfer the chicken to a cutting board.
Add the remaining 1 tablespoon of oil to the pan and heat over medium-high heat.
Add the onion and jalapeno and cook until they soften, 2 minutes. Add the garlic and cook for 30 seconds more, then stir in the beans, tomatoes, and corn and cook until all the vegetables are softened but still retain their shape, about 3 minutes. Season with the remaining 1/4 teaspoon of salt.
Divide the vegetable mixture among four plates. Slice the chicken and divide it among the plates along with some avocado. Sprinkle each with lime juice and cilantro and serve.

The chicken and vegetables will keep in an airtight container in the refrigerator for up to 4 days.

Categories:

This Cilantro Lime Chicken recipe is an easy yet impressive dinner or lunch that’s full of flavor and color. One of the easiest freezer meal recipes I’ve ever made and is a blog reader favorite!

This chicken is in a flavorful, tangy marinade, slow cooked until pull-apart tender and perfect for burrito bowls, tacos, and even nachos.

I love you, Mexican food.

I could eat you every single day and never get tired of you.

You know that question people ask you… “If you were stranded on an island and could only eat one food for the rest of your life.. what would it be?”

Hands down, I’d pick Mexican food.

Tacos, burritos, quesadillas, carnitas, Crunch-Wrap Supremes…. You have my heart.

Chicken really is magical when you think about it. What other meat can you add some many different flavors to and it still tastes so good? I literally think I’ve had chicken a hundred different ways.

Cue the Forest Gump Bubba Gump Shrimp list…..but replace it with chicken.

If you’ve followed my blog for awhile now, then you know how much we love cilantro around here. So much so it shouldn’t shock you that I have a recipe for the easiest and most delicious cilantro lime chicken ever.

This recipe is filled with all the Mexican flavors I adore the most.

And the best part?

I can put it into my slow cooker and a few hours later, its ready to eat. Plus, it pretty darn healthy too.

And with it being the start of a new year, we as a family have been wanting to lead a little bit healthier lifestyle. Trying to eat more fruits and veggies, trying to eat out less. Trying to meal plan more. And it’s working!

HOW DO YOU MAKE CROCK POT CILANTRO LIME CHICKEN?

Just add your chicken breasts, fresh lime juice, beans, corn and spices to a crockpot and cook it until the chicken is tender and shreddable. Then shred and add chicken with beans mixture into a taco, into a burrito bowl or even over nachos.

HOW EASY IS THIS RECIPE?

Well, there is basically no prep work! It will take you all of 5 minutes to get it either into your slow cooker, into your instant pot or placed in a freezer container for dinner another night.

DOES THE SIZE OF MY CROCK POT MATTER?

The one I use is this 6 quart Crock-Pot (link on Amazon.com) but you can use anything from a 4 to a 7 quart slow cooker. The smaller ones may not be able to fit the full recipe, so you may have to only cook half of it at a time, and freeze the other half for later.

HOW TO MAKE CILANTRO LIME CHICKEN FOR FREEZER MEALS

Add your chicken breasts, fresh lime juice, beans, corn and spices into a gallon sized freezer safe bag. Seal, removing air and freeze!

Or if you like the ease of using your Instant Pot instead I prefer freezing them in these 64 oz freezable plastic containers with lids (amazon.com). This way your meal can go from freezer right to the instant pot without thawing to save you time. You can write on the bucket lids using these Sharpie peel-off markers (amazon.com).

HOW LONG CAN I FREEZE IT FOR?

If you are making this Cilantro Lime Chicken Crockpot meal as a freezer meal, you can freeze it for up to 4-6 months in your freezer. However, you will need to make sure you get ALL or as much air out of the bag as possible to avoid freezer burn and for the freshest tasting results. Air is the enemy friends…the big bad enemy for freezer meals.

DO I HAVE TO THAW MY FREEZER MEAL FIRST BEFORE ADDING TO SLOW COOKER?

It is best practices to thaw your meat before adding and cooking in a crock pot. So I like to put my freezer meals in my refrigerator overnight and by the next day they are usually thawed and can be added to my slow cooker. If you hate hate hate thawing, consider the Instant Pot method instead!

CAN THIS ALSO BE MADE IN AN INSTANT POT?

YES! And I love the ease of it. Here are the Instant Pot Cilantro Lime Chicken recipe directions.

Add your chicken breasts, fresh lime juice, beans, corn and spices to a freezable container – I adore these 64 oz freezable plastic containers with lids (amazon.com). If there is room at the top, add a little plastic wrap, pressing down to remove air, then cover with lid. Label (I use these wax pencils (amazon.com).

TO COOK:
From frozen, add Cilantro Lime Chicken freezer meal contents into an Instant Pot. Saute for 5 minutes or until you have about 1/4 cup of liquids. Cook for 12 minutes at high pressure then allow 10 minutes for natural release.

From thawed or freshly made, transfer into an instant pot. Cook for 9 minutes at high pressure, then allow 10 minutes for natural release.

1 lb boneless skinless chicken breast
1 cup orange juice
1 cup chicken broth
2 limes juiced
2 tsp minced garlic
1/2 cup cilantro, chopped
1 can black beans (15 oz) drained + rinsed
2 cups frozen corn
1 tbsp ground cumin

MAKE IT NOW

Add chicken, juice, chicken broth, lime juice, garlic, cilantro, beans, corn and cumin to a crockpot. Cover and cook on high for 3-4 hours or low 6 hours.
Remove chicken, shred then add back into slowcooker and heat until warm. Serve.

MAKE IT A FREEZER MEAL

Add all ingredients into a gallon sized freezer safe bag. Seal, removing as much air as possible and freeze.

THAW & COOK

To thaw place in refrigerator overnight or up to 12 hours. Then transfer to crock pot and cook on high for 3-4 hours or low 6 hours. Remove chicken, shred then add back into slowcooker and heat until warm. Serve.

TO SERVE

My favorite way to serve this is in homemade burrito bowls. Just add rice, sour cream, guacamole, cilantro and a squeeze of more lime for a super delicious meal. Or add to taco shells for Cilantro Lime Chicken Tacos. Or top over chips and add cheese, olives and salsa for Cilantro Lime Chicken Nachos.