Slow Cooker Basil Lime Chicken with Garlic and Cilantro

Crock Pot Basil Lime Chicken

Ingredients

• 3 lbs Boneless skinless chicken (we used thighs)
• Salt and pepper, to taste
• 3 limes, juice and zest, divided
• 3 tablespoons olive oil
• 1/4 cup extra virgin olive oil (for dressing)
• 3 tablespoons Dijon mustard
• 3 tablespoons Worcestershire sauce
• 3 tablespoons soy sauce
• 6 green onions, chopped and divided
• 4 cloves garlic, minced and divided
• 2 tablespoons chopped fresh basil

Instructions

1. Combine the zest and juice of 2 limes, 3 tablespoons olive oil, Dijon mustard, Worcestershire sauce, soy sauce, 3 chopped green onions, 2 minced garlic cloves, salt and pepper to taste. Mix well to make the marinade.
2. Place the chicken in a gallon-sized bag or container and pour the marinade over it. Marinate for at least 1 hour or up to overnight.
3. Remove the chicken from the bag, discard the bag and any excess juices, and place the chicken in a 6-quart slow cooker.
4. Slow cook on high for 2–3 hours or on low for 4–5 hours, until the chicken is cooked through and tender.
5. While the chicken cooks, make the dressing: combine the juice and zest of the remaining lime with 1/4 cup extra virgin olive oil, the remaining 3 chopped green onions, 2 minced garlic cloves and the chopped basil. Whisk to combine.
6. Plate the chicken and spoon the basil-lime dressing over the top just before serving.

Video

Notes

• This is the slow cooker version of our grilled Basil Lime Chicken.
• Marinating overnight deepens the flavor but is optional.
• Lime zest adds a bright citrus punch—don’t skip it if you can help it.
• Use a handheld juicer and zester to speed prep and minimize waste.
• Test the recipe in your slow cooker and adjust time as needed; appliances vary.
• Nutritional numbers are estimates and may vary with ingredients and portion sizes.

Nutrition