Slow cooker lime chicken with rice

    Slow cooker lime chicken with rice

    Recipe photo: Slow cooker lime chicken with rice

    Slow cooker lime chicken with rice


    19 people made this

    About this recipe: Quick to prepare and tastes delicious! My family loves this one pot dinner. Serve with freshly chopped coriander or parsley and lime wedges on the side.

    Serves: 4 

    • 575g skinless, boneless chicken breasts
    • 80ml lime juice
    • 475ml chicken stock
    • 1 clove garlic, minced
    • 1/2 teaspoon dried thyme leaves
    • 1/4 teaspoon freshly ground black pepper
    • 2 tablespoons butter
    • 200g easy cook rice

    Prep:10min  ›  Cook:4hr  ›  Ready in:4hr10min 

    1. Place the chicken breasts into a slow cooker; pour in the lime juice and chicken stock. Add the garlic, thyme, pepper and butter.
    2. Cover and cook until the chicken is very tender, about 4 hours on High, 8 hours on Low. Stir in the easy cook rice during the last 15 minutes of cooking time.
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    Reviews in English (107)


    I thought this recipe had potential, plus it's a slow cooker recipe that doesn't involve a can of cream soup! As written, I give it 3 stars, but with my changes, I think it's a 4 star recipe. I added a handful of fresh cilantro and 1/4 tsp. crushed red pepper for some kick. I used low-sodium chicken broth and then added salt to taste (about 3/4 tsp). I didn't have instant rice, so I added 1 cup regular rice about 1 hour before the chicken was supposed to be done. I then served it with fresh chopped cilantro on top. We loved the rice, but the chicken was DRY. I think chicken thighs would be a much better option for this recipe. The dark meat would stay more moist. I will make this again with my changes and using chicken thighs!  -  01 Jul 2010  (Review from Allrecipes US | Canada)


    If you want to use regular rice rather than instant, put the rice in for much longer, maybe even at the start.  -  10 Aug 2009  (Review from Allrecipes US | Canada)


    Easy and delicious recipe. This would also work well with pork. Had frozen, boneless, skinless chicken tenderloins on hand so that is what I used and will use again, they came out tender and moist. It needs more seasoning which I will experiment with the next time I make it. I used brown rice because we cannot have the white. Maybe that took away from the flavor. It took 3 1/2 fresh, squeezed limes to make the 1/3c needed. Will make this often. Thank you Lisa D for a great recipe.  -  02 May 2009  (Review from Allrecipes US | Canada)

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