Cilantro Lime Chicken

Cilantro Lime Chicken (Crockpot or Instant Pot)
Easy peasy dinner that turns into three meals without breaking a sweat. This is the kind of recipe that quietly earns its place in the rotation—and stays there.

Apparently, this cilantro lime chicken isn’t anyone’s favorite (according to my extremely official poll last week—thanks, fam), but guess what? It still shows up. Week after week. Year after year. Feeding everyone without complaint. Honestly, it deserves more respect.

The best part? You can cook it in the crockpot or the Instant Pot. It’s so easy and I always make too much. On purpose. Planned overs, remember?

Meal #1: Bowls or Burritos

Start simple. Toss chicken in the crockpot or Instant Pot with salsa and my taco seasoning mix. If I have homemade salsa on hand I use that (Yum Salsa or Zesty Green), but any jarred salsa works great too—red or verde, fresh or shelf-stable.

Serve with Grandma rice (make it on the stove or in the Instant Pot), and all the toppings:

• Yum salsa (that’s what we call it)
• Sliced green onions
• Sliced olives
• Shredded cheese
• Sour cream

These days we usually go bowl-style, but it makes an amazing burrito, too. Or a fabulous salad. So many options!

Meal #2: Chimichangas

Heat leftover chicken with a can or two of beans (whole or refried), some more taco seasoning mix, and a handful of cheese. Roll it into a tortilla, brush it with oil, and then crisp it up in the air fryer, or oven, and boom—chimichangas.

Meal #3: Pasta or Soup

Make a creamy alfredo sauce and throw it in or add it into a soup with broth, beans, and veggies. It stretches beautifully and adds major flavor.

Meal #4: Cook’s Choice

This is a perfect freezer meal so if you have some left still, throw it into a freezer bag, squeeze out all the air, freeze it flat, and then you can use it in any of your favorite ways on a busy night.

Pro Tip: Add Lime Juice AFTER Cooking

One happy accident changed this recipe for good. Once I forgot to add the lime juice before cooking and tossed it in just before serving—turns out, it was way better. The zing is brighter and more citrus-forward when it doesn’t cook down.

If you prefer a mellower citrus vibe, add the lime juice before cooking.
If you like that zip, add it at the end.

Zest or not? Your choice, you can add in some lime zest just before shredding too. Totally your call.

Shredding Tips

Once it’s cooked, I shred it with two forks (old school), or for a shortcut, use a hand mixer or stand mixer. The rules: chicken must be boneless and piping hot. Then blitz it for a few seconds and you’re in shredded chicken heaven.

Use What You’ve Got

• Fresh or frozen chicken? Both work.
• Breasts or thighs? Both work.
• Salsa type? Whatever you have on hand.

This recipe is extremely unfussy and flexible, just how I like it. So there you have it: the gateway to a fridge full of possibilities. Make this once and you’re basically halfway to three (maybe more) meals. Real food. Real kitchens. Real love.–The Food Civilian