Perfect Pot Cilantro Lime Chicken
This recipe delivers tender, juicy chicken infused with bright cilantro and tangy lime. Perfect for tacos, bowls, or salads, it's a vibrant and versatile dish that's incredibly easy to make. Enjoy a burst of fresh, zesty flavor in every bite.
Equipment
- Instant Pot or Slow Cooker
- Measuring cups
- Measuring spoons
- Cutting board
- Knife
- citrus juicer
- Two forks
- Small bowl
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 packet taco seasoning
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ cup chicken broth
- Juice of 2 limes
- ½ cup chopped fresh cilantro
- 1 jalapeño, seeded and minced optional
Instructions
- Prep the Chicken: If using chicken breasts, consider pounding them to an even thickness. Pat the chicken dry with paper towels.
- Season the Chicken: In a small bowl, combine the taco seasoning, cumin, chili powder, garlic powder, and onion powder. Sprinkle the mixture evenly over the chicken, ensuring both sides are well coated.
- Add Ingredients to the Pot (Instant Pot): Place the seasoned chicken in the Instant Pot. Pour in the chicken broth. If using, add the minced jalapeño.
- Pressure Cook (Instant Pot): Secure the lid and set the Instant Pot to "Manual" or "Pressure Cook" on high pressure. Cook for 8 minutes for chicken breasts (adjust to 10-12 minutes for thicker breasts) or 10 minutes for chicken thighs.
- Release Pressure (Instant Pot): Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Shred the Chicken: Carefully remove the chicken from the Instant Pot and place it on a cutting board. Use two forks to shred the chicken.
- Add Lime and Cilantro: Return the shredded chicken to the Instant Pot. Stir in the lime juice and cilantro. Let it sit for a few minutes to absorb the flavors.
- Add Ingredients to the Slow Cooker: Place the seasoned chicken in the slow cooker. Pour in the chicken broth. If using, add the minced jalapeño.
- Slow Cook (Slow Cooker): Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is easily shredded with a fork.
- Shred the Chicken (Slow Cooker): Remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken.
- Add Lime and Cilantro (Slow Cooker): Return the shredded chicken to the slow cooker. Stir in the lime juice and cilantro. Let it sit for about 15-20 minutes to absorb the flavors before serving.
Notes
Don't overcook the chicken; use a meat thermometer to ensure an internal temperature of 165°F (74°C). Adjust seasoning to taste. For a spicier dish, add more jalapeño or cayenne pepper. For a touch of sweetness, add a tablespoon of honey or agave nectar before cooking. This chicken can be made ahead and stored in the refrigerator for up to 3 days.