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Chicken breast garnished with red chilli slices and fresh coriander leaves, on rice.
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5 from 6 votes

Slow Cooker Chilli Lime Chicken

Slow Cooker Chilli Lime Chicken is an easy family dinner with fresh, vibrant flavours. Chicken breasts are slow cooked with lime, garlic, chilli and red onion until tender, creating a versatile dish that can be served with rice, in wraps or as part of a salad bowl
Course Main Course
Cuisine Slow Cooker
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 4
Calories 297kcal
Author Lucy Allen | BakingQueen74

Equipment

Ingredients

  • 1 red onion diced finely
  • 1 tsp lazy garlic or 1 clove of garlic, crushed
  • 1 tsp lazy ginger chopped, or 2 cm ginger, chopped
  • 1 red chilli deseeded and chopped finely
  • 9 tsp light soy sauce
  • 1 tbsp veg oil
  • 1 tbsp red wine vinegar
  • juice and zest of half a lime
  • 1 tbsp caster sugar (superfine sugar)
  • 4 chicken breasts
  • fresh coriander and lime juice to serve
UK Measurements - US Measurements

Instructions

  • Mix all the ingredients for the sauce together in a bowl.
    1 red onion, 1 tsp lazy garlic, 1 tsp lazy ginger, 1 red chilli, 9 tsp light soy sauce, 1 tbsp veg oil, 1 tbsp red wine vinegar, juice and zest of half a lime, 1 tbsp caster sugar (superfine sugar)
  • Oil the slow cooker pot lightly to prevent sticking. Put the chicken breast in the slow cooker pot.
    4 chicken breasts
  • Put the sauce over the top. Cook on high for 3 hrs or low for 5-6.
  • Serve with a fresh coriander garnish and squeeze a little more lime juice over the top.
    fresh coriander and lime juice

Notes

Storage
Keep leftovers in an airtight container in the fridge for up to 3 days.
Freeze in portions for up to 3 months. Defrost in the fridge and reheat in the microwave until piping hot.
Serving Suggestions
  • Steamed rice
  • Coconut rice
  • Coriander lime rice
  • Tortillas or tacos
  • Burrito bowls
  • Salad bowls
  • Roasted sweet potatoes
  • Avocado and black bean salad
Variations
  • Use chicken thighs instead of breasts. Shred the chicken if you like once cooked.
  • Make it extra spicy - add additional red chilli or chilli flakes.
  • Add peppers - diced or yellow peppers will add more colour.
  • Add black beans.
  • Use as a filling for tacos. Shred the chicken and pile the onions and chilli on top.
  • Make rice bowls with sweetcorn, beans and avocado. Slice the chicken before serving.

Nutrition

Calories: 297kcal | Carbohydrates: 8g | Protein: 50g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1030mg | Potassium: 948mg | Fiber: 1g | Sugar: 5g | Vitamin A: 176IU | Vitamin C: 21mg | Calcium: 24mg | Iron: 1mg