Slow cooker lime chicken with rice

    4 hours 10 min

    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.

    37 people made this

    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 & ratings
    Average global rating:

    Reviews in English (112)


    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)