Slow Cooker Cilantro Lime Chicken

I used a good quality salsa, double-batch of homemade taco seasoning and double the cilantro. I made the end result into fajitas with sauteed red pepper, sweet onion and minced garlic. As always, I think the quality of your ingredients can make or break your recipe--I'm glad I doubled the spices and used a good salsa. We were quite hungry today so this fed us well with enough leftover for another meal, with the sauteed vegetables. I'll make this again.

This recipe makes a whole lotta chicken so I tried it several ways. It was good in crispy taco shells and in corn and flour tortillas. The biggest winner, however, was chicken enchiladas. They were simply the best I have ever had. Just spoon into corn tortillas with a little cheese, pour your favorite enchilada sauce over top, top with a little more cheese, bake and you are in enchilada heaven!

I tried this tonight and, while the chicken was very tender and easy to shred, the recipe was too salty for my tastes. The combination of the taco seasoning and salsa made for the salty taste I'm sure. I would make this again but I'd look for a lower sodium salsa, if there is such a thing.

Found this a very easy to make taco filling.I used McCormick Chicken Taco seasoning and La Costena brand salsa verde. It was done in 7 hrs on low setting.This would even be good served over rice and topped the the juices from the crockpot and some cilantro and onions

so easy and so delicious! we served it over mexican rice and black beans with a little cheese and sour cream. mmm!

I prepared this for guests that are on low-calorie diets last evening, and it was a HUGE hit! I served it with super low carb, high fiber tortillas, salsa and fat free sour cream, and it was YUMMY! Definitely a keeper, and it makes a large amount. A serving is a large portion, very flavorful and filling. Even my picky son LOVED it and asked to have it again tomorrow! I followed some of the suggestions other reviewers had, such as not using the full pack of taco seasoning because of the high sodium content. I added rinced black beans, drained whole kernel corn, and I sliced up two medium onions and added it to the mixture. I threw this together on my lunch break and it cooked on high for about 4 hours and the chicken just fell apart and was so moist and juicy. I will make this over and over again...no doubt!

This smelled so awesome while it was cooking! I cooked it on high for about four hours. It was so tender and pulled apart so easily. I plan to freeze some for later use. Will make great tacos or sandwiches!

I served it with naan bread and rice, GREAT combination with this chicken, and a great change of pace for us. I'll make it again, maybe for company next time. I appreciate that the meat pairs well with something besides boring taco shells and tortillas - it wasn't overpowered by the taco seasoning and didn't scream Mexican. Thank you for sharing!

This is a fabulous recipe! I make it once a week for soft tacos or taco salads. My only change is that I add approximately 2 cups of water and I cook on low for 8 hours. Delicious! You can also use two cans of tomatoes with green chilies instead of salsa. Great, easy recipe!

Yummy. I loved the flavor of the lime and cilantro combined. I added lime zest to give it a stronger flavor. It made a really good chicken taco.

I know this may sound crazy but this recipes make a fantastic easy spicy Indian chicken curry. I used a jar Tostito's Chunky medium salsa, 2 x packs of dry taco mixes. 1/2 cup of fresh cilantro and the juice of two small limes. I added all these ingredients together at the start like the recipe states, that in the last couple of hours I added 2 chopped onions and 1/2 small yellow pepper and 1/2 small green pepper and 4 small Jalapenos. The taste was gorgeous, served with wild rice and Garlic naan breads. I will be making this recipe again and again...

Salty the first time I made it using packaged taco seasonings. The second time, I used the taco seasoning from AR in an effort to control the sodium. Worked like a charm.... If you like the bright, lively, fresh taste of the cilantro and lime, add it to the chicken in the last hour of cooking. Occasionally I'll throw in lime zest as well to bring the flavors forward. Thanks for a great recipe that can be used in a variety of ways.

I've been on a crock pot kick this week, and this is the best dish I've made in my slow cooker yet! My family was raving about this one. I'm a cilantro fan, so I added a full cup of the fresh herb. I wasn't sure what salsa to use, so I did 8oz. of Pace coupled with 8oz. of a Fresh Serrano Salsa I purchased at Trader Joes. Truthfully, I think you are safe using a canned Salsa like Pace because the Taco Seasoning becomes the dominant flavor in the salsa. I would not use dry cilantro, however...for me, the fresh cilantro made this dish!! Fantastic recipe that I'll be making over and over again. Super Easy to make, but your friends will think you are a Culinary Genius!!!

This was awesome, thanks for sharing! I have made this four times in the last two months and it's such a great dish. I followed the directions exactly the first time and it was amazing. The next few times we changed it up a bit and it was still amazing. Just used diced tomatoes, chopped onion and seasonsings instead of salsa and both came out great... but good to know if you don't have a jar of salsa in the house and want to make this dish. We've also ate the chicken whole (without shredding) with rice, beans and veggies on the side.

This couldn't be more delicious or easy. I made it according to the recipe and the chicken was so tender and flavorful throughout. My Texican brother-in-law laughed at my 'white' attempt at making a Mexican dish - he's an amazing cook and makes everything from scratch. Even he was impressed. I think he was a little disppointed that it was so good. ! I cut up red onion, lettuce, tomatoes, added shredded cheese and sour cream and rolled up in a corn tortilla. We heat up the tortillas on the stove burner med/high - flipping it over and over till it's nice and hot - even char it slightly for added flavor. Delicious!!

I made a dish similar to this and it was very good I used the same ingredients except I added 4 cups of chicken broth and a block of cream cheese. It turned into a wonderful soup that feeds about 12. Served it with tortilla chips and hard rolls very comforting.. very good.

Very easy to make and delicious. Made plenty for dinner and leftovers. I substituted the following for the package of taco seasoning: 1 TBSP Chili Powder 1/4 tsp Garlic Powder 1/4 tsp Onion Powder 1/4 tsp Red Pepper Flakes 1/4 tsp Oregano 1/2 tsp Paprika 1 1/2 tsp Cumin 1 tsp Salt 1 tsp Black Pepper

This was one of the easiest and tastiest slow cooker recipes I have come across so far! I had chicken in the freezer, had bought fresh cilantro for another recipe and barely used any of it, had a lime on hand and had just whipped up some Taco Seasoning II (from this website). Plus I always have spare jars of salsa on hand. I used it as taco/burrito filling. Whole wheat tortillas with some shredded cheese and taco seasoned rice...delicious!

I'd recommend draining the salsa before adding - the recipe will turn out a bit less soupy but with all the flavor. Or get real pico de gallo instead.

Delicious and easy. I tripled the amount of cilantro (just because we love it), but otherwise made according to recipe. My husband has requested this as a weekly meal and my kids loved it as well.

Another 5 star winner! When I walked in the door the smell of this coming from my crockpot was heaven! I can't even imagine how my dogs could stand this all day simmering above their noses on the counter top! As I was putting this together in the crockpot I discovered that my salsa was actually black bean and corn salsa, so I threw that in there and moved on. Wow! I will make this again but will always use the black bean and corn salsa - it added some great flavor to this dish.

This was PERFECT for my diet. The only changes I made were adding juice from 1/2 of a lime more and adding 1/2 can of black beans. It makes a very large amount, so I recommend scaling back the recipe for a family of 3 or less. I served it on a tortilla as a chicken taco, and by my calculation, you can load the tortilla with meat and it's 275 calories. I can seriously get 15 large tacos out of this without blinking an eye. Thank you to the poster for putting this out there! GREAT RECIPE! :)

Excellent recipe I added a can of Rotel, can of Mexican corn and one can of rinsed black beans. We take the leftovers if any, wrap them in tortillas add a can or two of enchilada sauce, top with whatever shredded cheese we have and bake at 350 for thirty minutes. I actually prefer this over the original

This was a great recipe to start with, but I made some modifications: Used a 24-ounce jar of salsa instead of 16. Use a good salsa, not Pace or anything like that. Omitted taco seasoning and instead seasoned chicken with garlic salt, pepper, cumin, oregano, paprika, crushed red pepper, and a teensy bit of cayenne pepper (if you're not into spicy you might want to omit the last two). Added 1/2 green bell pepper and 1/2 onion. Only used half a lime, set the other half aside. Before making the salsa mixture, I poured about 1/2 inch coating of *salsa only* on the bottom, just to wet it, then did up my chicken, then poured the finished salsa mixture on top. Once cooked I sprinkled on more cilantro and the juice from the remaining lime, and served with Spanish rice. This turned out so juicy and good, all those seasonings soaked into that chicken and the chicken was so moist I didn't need a knife! Great recipe.

Easy and reliable slow cooker recipe. I halved it. Added a can of drained/rinsed black beans. Could have used more cilantro - I could barely taste it and I thought I put in a bit extra. Low setting for 6 hours was enough time for my cooker. Next time will try with rice. Super versatile!

This was SO good!! I made it for a small dinner party at my apt and everyone RAVED about it!! I used a whole jar of Herdez Salsa Verde, along with the cilantro and lime and made my own taco seasoning with cumin, garlic and other spices. Once i shredded the chicken with a fork (which was very easy) i poured some of the leftover juice from the chicken, over the shredded chicken. Everything was delicious!! Thanks for sharing this recipe!

This recipe is easy and delicious. For the people complaining that the chicken was 'dry', it doesn't matter how much liquid one uses to cook chicken breasts, if they're overcooked they'll be 'dry' i.e. have a 'mealy' texture, and timing for a better outcome can be tricky. This is why I rarely buy breasts and use thighs where I can, which I used in this recipe. Now, to overcome the 'tricky' timing for a moist breast, I brine the breasts 24 hours ahead of time. This takes some advance planning, but what a difference it makes, and the brine is simple; 1qt water, 1/2cup Kosher salt and 1/4 cup white sugar. Can adjust amount to fit needs, just keep the ratio the same. This method really makes a difference in the breast texture. That said, they of course, can still be overcooked, but the timing is not as critical. Brining can be done for any recipe calling for chicken or pork. Hope this helps.

Really good and easy! Love the taste of the fresh lime and cilantro. I had a bit more chicken, so I doubled the seasoning packet and tossed in more cilantro. Perfect for making chicken quesadillas! Thanks for sharing the recipe!

This turned out amazing! I doubled the lime juice and used an entire bundle of chopped cilantro, added a couple fresh habaneros, garlic and onion. I cooked it on low for 8 hours, shredded the chicken, and put it back in the slow cooker for another hour. I had planned it for a dinner with a friend, but everyone who stopped over wanted to try it, and it ended up as a dinner party with 7 or 8 people, so I set up a taco bar. Everyone was stuffed by the end, and the chicken was devoured. It was so tender and flavorful. I'm already thinking about making it again next weekend.

This was a HUGE hit with my fishermen! I did use the addition of black beans and corn as suggested by another member. Because of that I used juice of 2 limes and a 1/4 cup tightly packed chopped cilantro to season extra ingredients. Native Texan Rosted Salsa was perfect. To avoid all the chopping and feed 10 hungry men ASAP, I filled the crispy flat bottom taco shells with a smear of refried beans, the chicken meat, a little green leaf lettuce, ready made Pico digiallo with problano peppers, and topped with Mexican cheese and a jalapeño. It was fast, easy and looked great. Tasted even better! I was able to serve them from a filled lasagna dish with nothing but napkins appetizer style pool side. Btw... I made 30 generously filled taco. I still had meat left over. This recipe makes a lot of tacos. Great for the crew I was feeding. Thanks for the recipe.

This chicken is awesome! I followed the recipe exactly but I do have to admit that I went to my favorite Mexican restaurant to buy their salsa as I have never been able to find any good salsa from the grocery and I didn't want to ruin the chicken with inferior salsa. This would be a great recipe to use for a party and have a taco bar. It was truly outstanding!!

My husband raved about this. I think I used about 3/4 of the bunch of cilantro, and then sprinkled the rest over the chicken when it was finished serving. I served this in taco shells with black beans and corn, shredded cheese, and sour cream. Delicious!

Cooked for 8 hours on Low b/c the recipe said the cooking time on Low is 6-8 hours and my chicken was frozen......came home to BLACK CHAR. Was NOT happy for all of the ruined food. The salsa cannot handle 6-8 hours on Low and the cook time needs to be adjusted, or other ingredients, like broth or water added to prevent charring.

Awesome recipe!! So simple and so flavorful. The lime and cilantro really add a burst of flavor to such a simple set of ingredients. If you're a cilantro freak like me, don't be shy... I'm not sure how much I used, but it was probably about triple the amount... and it was so good! I used frozen chicken breast right out of the freezer with no problem. It doesn't come out quite as juicy as fresh chicken does, but it was still easy to shred and tasted great. Everyone that smelled or tasted it loved it!

Excellent! I spice it up with a chopped jalapeno and extra cilantro. This recipe pairs well with the 'refried beans without the refry' from this sight.

This is great!! Fast, easy, kid friendly, budget friendly. Everyone loved it. On advice from another review, I added a small can of MILD green chilis, corn, and black beans. Mixed in the corn and black beans after shredding chicken. Served over boxed Spanish rice. It's a keeper.

Very delicious! I incorporated several of the suggestions from other reviewers: I doubled the salsa and added cans of fiesta corn and black beans. I may have added a can of Rotel in addition to the salsa (It's been a few weeks since I made this so I'm trying to decipher my notes.) I added (double) the lime and cilantro for the last hour of cooking time. I cooked on low for 8 hours. This made a huge delicious batch with plenty of leftovers that could be used in a lot of different ways. (Our favorite was enchiladas.)

Excellent!!! Made it exactly as written

This was pretty good, but next time I'll add more seasoning and an extra lime. I liked it, but just wished it had a bit more flavor. Good and easy recipe!

OMG Why have I waited so long to try this recipe? So good! I used peach salsa because that is what I had open in the frig, 7 chicken tenders and just half a package of taco seasoning. I used my small slow cooker which only operates on high and it only took about 2 hours to be done. The chicken absolutely fell apart. I served the mixture on egg noodles. Did I mention this was good?

I have made this several times now. The first time smelled so good but was very salty. So the next time I used half a pack of taco seasoning and it was better. This past time I cooked this I used homemade salsa added green and red peppers. It was really good.

Really good. I realized my chicken breasts had bones and skin so I cooked the chicken separately, boned and shredded the meat then added the rest of the ingredients plus an onion. I cooked it in a deep skillet for about 30 minutes and called it done. This makes a great enchilada filling but my DH ate it over rice and loved it. Very similar to my own recipe but I didn't use the lime juice - I think I'll add it from now on - it gives a nice, fresh taste. Thanks for the recipe.

Delish!!!!!!! Chicken was so tender and tasty! Definitely making this again!

Excellent recipe! So easy & the house smelled delicious while it was cooking. I too added organic black beans & organic frozen corn the last 30 mins or so of cooking. Also used my own seasonings (red pepper, pepper, sea salt, oregno, basil, parsley, cumin, & garlic powder) instead of the prepared taco seasoning. Served over rice first meal, will serve with whole wheat tortillas tonight, guacamole, black olives & Chobani Plain Yogurt. Sweet recipe! Thanks for sharing!!!

This was a HUGE hit at our house. The first meal was hard tacos for my husband and burritos for the rest. The next two meals were chicken enchiladas on corn torillas. Enchiladas were the favorite way to fix this. So many ways to use this as filling! I did add extra cilantro, as suggested, and I dumped in a bag of frozen Mexi Mix veggies (corn, black beans, peppers, and onions). I also added about 1/2 - 3/4 Cup chicken broth so the leftovers wouldn't dry out.

Loved it, everyone did! I did however add a couple of things after it cooked to give it a little more wow factor...I don't know the measurements, I just added until it tasted perfect. The two ingredients and their approximate measurements were 3-4 T coconut oil, 1/4-1/2 cup fancy grade vermont maple syrup. Holy cow, this tasted awesome with that. I also used spices instead of a seasoning packet to avoid MSG, and the seasonings I used were cumin, cayenne pepper, paprika, chili powder, garlic powder, sea salt, and 1 T of cocoa powder and cinnamon (which I also use in chili and it tastes great!). Very easy, I actually diced it up after it cooked to allow more flavor to seep in, some used it in tacos, others just straight. Thanks for posting this recipe!

This was very good. I followed another reviewer's suggestion and when I got home I used this to fill enchiladas, adding a little shredded cheese. Rolled them up, topped with canned sauce and more cheese, put them in the oven, and 20 minutes later I had some very tasty enchiladas. This will probably replace my other enchilada recipe. This is much easier.

I've made this many times. I make it for ALL of my work pot lucks. As well as football parties. And I have won the best dish contest. Now I usually end up printing out copies of the recipe. And bring them with the dish. Because everyone ends up asking for it. I have read the reviews. And have tweeted it to suit my tastes. I now add a can of black beans drained. And a small can of corn. Make sure to use a good quality salsa. Something with authentic flavors. I also use the low-sodium taco seasoning. And add 1 cup of water. I then serve it up with a side of sour cream. The hardest part of this recipe. Is shredded the chicken. Make it as an appetizer. And serve with a bowl of tortilla chips. Or as a main dish as taco filling. It is delicious !!

I made this for my family and they loved it! I served it in soft warm corn tortillas and garnished with lettuce and onions. Next time will add guacamole. This tasted like we went to a restaurant! The only thing I did different was that instead of using salsa, I used a can of Rotell.

You know it's good when everyone stops talking while they're eating! I also used reduced sodium taco mix, and added corn and the lime juice the last hour of cooking. I made another batch the following day with pork. Excellent with either meat. I served it with tortillas, sour cream and mildly seasoned pinto beans on the side. Thanks for the recipe.

For taste, I would probably give this recipe 4 - 4 1/2 stars. The reason it gets 5 stars is for a) the simplicity and b) the versatility. This is truly the easiest recipe I have ever thrown in the Crock Pot. I made it for the first time and served the meat with whole wheat tortilla shells, tomatoes, cheese, lettuce, and low-fat sour cream for chicken soft tacos. Everyone loved it. What I love, though, is that every reviewer has done something different with it. It is like getting 50 recipes (more, really) in 1 simple recipe. I can't wait to try all the ideas others had. This will be a great, easy idea for serving a large group while everyone is together over the holidays or for any kind of party. I think I'm going to put this meat into the "Make Ahead Lunch Wraps" that I love from this site. Anyway, I could go on and on, but I am really excited about this new discovery. Thanks for sharing!

This is super easy and tasty. It also works really well with boneless pork chops

Delicious and so easy! I did add more cilantro, approx. 1/2 cup, since our family really likes it. We served the chicken on warm tortillas, with shredded cheese, lettuce and tomato, like soft tacos. My very picky 12 year old loved it! Definitely a keeper!

So easy to make! I added two limes because I love when that hit of citrus powers through spicy food. But I couldn't really taste it, so I might add more next time. Because the salsa is going to be the dominant flavor, this chicken will only be as good as the quality of the salsa you choose.

I have been making this at least once a month for about a year. It is SOOOOO easy and good. I use green salsa, make my own taco seasoning (Taco seasoning I, on this site), double the lime and cilantro, and shred an hour or so before I serve, if I have time...helps the flavors blend into the chicken a little better. We use it on nachos, in enchiladas, in burritos, and in tacos...very versatile AND low fat...yippee!

Nom Nom Nom. I had bone in, but I just cooked it all and then later removed the bones when I shredded it. I had dried cilantro, and ended up adding even more. I also used a homemade taco mix, and then hit it with extra cumin. I nuked my lime for a bit so I was able to get a lot of juice, and I also scrapped some of the pulp right on into the pot. Towards the end of my cooking time, I cracked the lid to let the moisture reduce and the flavors intensify. I then shredded and deboned and put it back into this thick beautiful sauce. It was perfect and delicious! Thanks for sharing!

The amount of liquid in the slow cooker is only enough to create a thin layer on the bottom, with a ton of chicken on top, uncovered. In addition, the cooking time is way off--I used 4 frozen chicken breasts (much less than the 3 lbs called for in the recipe) cooked on low and after 4 hours it was cooked completely through and could be shredded by a fork. The recommended cooking time, combined with the lack of liquid, would have ruined the meat. I added 3 cups of chicken broth, an extra lime, and more cilantro. I cooked on low for 4 hours, then removed the chicken, shredded it with a fork, and put it back in for 30 more minutes. When it was done I strained the chicken out of the liquid and put it on tortillas with cheese and sour cream as tacos, which was very good. The crockpot dish itself looked like a soup before I strained it, however.

How easy and delicious! Chicken just fell apart, and was so flavorful. Added extra cilantro...yum!

This was excellent and super easy. We used the meat for tacos with sour cream and extra lime and cilantro on the side.

I changed a few things because my husband hates the taste of peppers in salsa. I used one 16oz jar of tomato corn salsa and a small can of tomato sauce. I am glad I added the extra liquid because without it would have turned out very dry. I cooked it for 8 hours in my slow cooker and then put the shredded chicken into soft tortilla shells. Finished it off with lettuce, red onions, tomatoes, shredded cheddar cheese and taco sauce. Very delicious!

Couldn't have been any easier, but was way too salty. I used Ortega brand taco seasoning, so maybe that was the culprit.

I make this often. It is so easy to throw together and very, very good. The recipe makes a lot, but freezes well. I've used it in taco shells, burritos, enchiladas, and on salads.

Awesome! Few adjustments for my version. Used a 12 ounce jar of salsa verde, with about 1/2 cup of water. Used homemade taco seasoning, still about 2.5 tablespoons, added one seeded jalapeno and a small onion. Cooked on high for 2 hours and low for another 2 and ended up with the best chicken I've ever cooked.

I love this recipe! I've made this recipe at least a dozen times now. It's super quick an easy to make and a crowd pleaser. I sometimes follow the last step and shred and sometimes I leave the pieces whole and service over rice. And the left overs make an incredible soup too. Simply add hominy carrots and any other veggie you like with chicken broth and cook for 15 minutes.

I made this last night and it was soooo good. I didn't use taco season, I made my own. I thought I had made to much... I guess I didn't it was completely gone!!! Great recipe. This is my new recipe for chicken tacos!!!

Today is the 2nd time I've made this....1st time I followed the recipe to a "T"....this time I did make a few changes....left out the taco seasoning, added juice from 2 limes, added 1/2 cup cilantro & black beans.....served over rice ....had guest for lunch & was hoping for some left overs but everyone liked it so much it's all gone!....will definitely make again!

Made this recipe Sunday afternoon for dinner!! The house smelled wonderful!! I did what others said in adding more lime juice and cilantro in the last hour!!! I simply served it over brown rice and veggies for a side. My husband couldn't stop raving over it!! He loved it and wanted to make sure it gets placed in meal rotation. Great as leftovers with a whole wheat tortilla! Made a large amount so will freeze what we don't eat for a second day of leftovers!! Thanks for the recipe!!

Really good recipe, but the cooking time was too long for my cooker. It's probably my fault because I halved the recipe and still did it on high for 4 hours. The meat is a little dry, but not too bad. So sad! I wanted it to be perfect! I will have to do it for less time next time. I did 1/2 jar of salsa and sprinkled some cumin, chili powder and powdered garlic into it and then added some fresh chopped garlic and onion too. Smells so awesome!

This is exceptionally good! I made the recipe just like it stated although I did not measure the cilantro so I might have added extra there. As for the reviews that said it was too salty, they must not have used 3 pounds of chicken breast. I used a little over 3 pounds and it was perfect.

This was very good in tacos and again on rice. I served it with Cilantro Lime Rice. Makes a bunch!

This recipe needs no improvements or changes! My whole family loves it.

Absolutely one of my favorite recipes on this site! Super easy, very good and versatile. The only difference in mine is that instead of using a prepackaged taco seasoning, I make my own. I include cumin, Mexican chili powder, cayenne, paprika, black pepper, a tiny bit of salt and onion and garlic powder. You could definitely use a prepackaged one, but I wanted to avoid the high sodium. There are some different things you can do once you have made the chicken. One, make tacos. Two, put it in enchiladas like I do--yum! Or three, just service it some beans and Spanish rice or fajita veggies...or whatever you'd like! It's truly a gem on this site, and something anyone can recreate.

This was just OK.

I have no idea what slow cookers everyone is using, but I tried this recipe and at 3 1/2 hours on low the chicken was so dried out it couldn't be shredded. I was so excited because the whole house smelled fabulous/delicious. I had to throw it away. :( I'll tweak the time and try again...

This recipe rocks! I didn't have any skinless, boneless chicken breasts, so I used skinless chicken thighs instead. I also put in a can of Embasa spicey carrots, a can of diced green chilies and sliced jalepenos for extra spice. It came out fantastic! Will definitely make this again!

chicken was wonderful! Going to use the left over chicken for chicken nachos tomorrow night.

I did not use the dry seasoning mix (per other reviews) and it turned out very well. It wasn't as spicy as I like so next time I will add some chipolte peppers. Overall, great recipe! I will use it again.

Great recipe, full of flavor and low in fat. I used "Del Real" Guacatillo Salsa, sold at Costco in Calif. It's a green salsa,made from tomatillos, avocado, etc. There's something about adding the taco seasoning, lime juice, and cilantro that makes the sauce just "pop" with flavor. The chicken turned out moist, flavorful and easy to shred. I will make this agin, maybe next time with skinless chicken thighs.

This dish was good, but not as tasty as I was hoping for. I followed the directions exactly, and I used the shredded chicken to make "Chicken Enchiladas II" (recipe on this site). The overall result was good, but here is what I would do next time for ever better taste: 1) Add more lime--maybe another full lime, juiced. 2) Add a bit more taco seasoning 3) In the last half hour, I would shred the chicken, and then put the shredded chicken back in the slower cooker for the last 30-45 minutes to absorb the flavor.

Very good. Followed the ingredients exactly. My chicken was done earlier, approximately 5-6 hours on low. Will make again.

Easy & delicious. Will definintely make it into our dinner rotation. Thank you!

Great recipe! I modified it. I used more lime juice, more cilantro and instead of a jar of salsa, I used diced tomatoes with cumin, red pepper, salt, pepper and garlic. Fresh cilantro was yummy.

super easy to put together! I will be making this again and again. Towards the end, I kept adding more cilantro (I

I added a cup of chicken broth and much more cilantro. I also used low salt taco seasoning but it actually needed more salt at the end. The trick to cooking with lemon/lime is to add it at the end. I know this but followed the recipe and it did make it a little bitter. I would definitely make this again with these changes.

Tasty and EASY. Added generic brand taco seasoning packet, salsa verde, one bunch of cilantro and the juice of 2 limes, threw in some extra onion I had. Made it for a Bunco taco night and got asked multiple times for the recipe.

Added 4 chicken breast instead of 3. Added black beans (drained).

boneless chicken breast was just too dry. Even though the salsa, lime juice added plenty of moisture, it was still lacking a much needed moistness. Baking chicken theighs and shredding a darker meat would improve on the final dish.

Just Okay. I used reduced sodium taco seasoning and a jar of medium flavor salsa. My family still felt it was too salty. Mix the left over sauce with the chicken once you shred it if you want more flavor.

How can you not love this super easy, super tasty recipe. I used the Taco Seasoning I recipe from this site instead of packaged taco seasoning and left out the salt and I left out the cilantro because I used this chicken in the Pico De Gallo Chicken Quesadilla recipe which already has cilantro in the Pico De Gallo. It was excellent. I used about half the chicken but kept the seasonings the same. I will definitely be making this again.

This was suprisingly good. I'm talking one of my new favorite recipes good. I plan to make a second batch within the next few days just to freeze it. Makes alot too, smells great, tastes great. healthy. Reccommended this to my friends!

We cooked a whole 2.5 lb bird this way. Pulled most of the skin off before throwing it in the slow cooker, adding sauce over top. (For the sauce - we used easily 4x the recommended amount of cilantro; juice from 2 limes plus threw one rind into the cooker for extra flavor; and one whole batch of homemade taco seasoning from this site.) It turned out perfectly, very juicy and falling off the bone after 4 hours on high. We had exactly 4 cups of liquid juice/sauce which was so delicious we threw it in the rice cooker with 2 cups of rice. Highly recommend!

This was excellent! I stirred in black beans at the end and served in flour tortillas with shredded cheese and lettuce. So delicious! My husband said that he could eat these for dinner every night!

I have to say I was very surprised that this tasted so good. I'm not a fan of of the packaged taco seasoning, but my whole family liked this recipe. I changed my stars to 5 on this because it has become a staple in our home. We love it in CORN tortillas that I warm and brown on the burners of my gas stove. Add sour cream and sheddered cheese, lettuce and what a meal! yum!

Delicious and so easy! This is my favorite slow cooker recipe by far! I double the cilantro, add a can of black beans and a cup of frozen corn. I use 3 limes and zest one. Look for chicken taco seasoning as it usually has the least amount of sodium. I made this for a pot luck and it was a hit. Serve it with pitas, rice or just by itself. Add a can of chicken broth and have a yummy soup. I like it by itself with a spoonful of sour cream on top. So many options!

This was a good, basic recipe. I actually used 8oz of salsa and a can of Rotel, and left out the taco seasoning, which just adds sodium. If you want extra flavor, add some chili powder, garlic powder, oregano, and cumin to it yourself. I put the juice of 1 lime in with the salsa/tomato mix, added a can of drained black beans, and cooked. About an hour before serving, I added the juice of another 1/2 a lime and a generous amount of cilantro. Very flavorful and delicious!

I followed the recipe exactly as written and this is great! I can also see so much more that this chicken can be used for. A great base for taco soup! Just add chicken broth and season to complement the added liquid, add in some black beans,corn and maybe some green chilies. this will made again and again in my kitchen. Great!

I wish I didn't shred the chicken before serving it with rice. The result was really dry! Would do great as taco filling, though.

Decided to try this because I have a ton of cilantro in the garden. I went with CookinBug's suggestion of making my own taco mix instead of using a pre-made, packaged mix. They're mostly salt, so it becomes very expensive salt with a few cents worth of other ingredients. I also made green salsa from the tomatilloes, jalapenos and cilantro in the garden instead of using bottled salsa. I used more cilantro than called for and held it out until after the chicken was cooked. I feel this brings through the fresh flavor of the cilantro. The result was delicious, but it's definitely not for those cilantro haters out there (you know who you are!)

I cooked this in my tagine at 275 for three hours. Thank you to the reviewer that suggested the salt elimination. The lower sodium makes a huge difference in whether or not the dish is too salty. I also added roasted red peppers to mine for taste. The recipe is so simple and yummy but really low in fat. It's a keeper.