Slow Cooker Cilantro-Lime Chicken and Rice Recipe

Introduction

This Slow Cooker Cilantro-Lime Chicken and Rice is a flavorful and effortless meal perfect for busy days. Tender chicken thighs are infused with a zesty cilantro-lime sauce, cooked together with fragrant rice for a complete, comforting dish.

Ingredients

• 2 limes, juiced (about ¼ cup), plus more to taste
• 1 large bunch cilantro, stems included, plus more for garnish
• 8 cloves garlic, peeled
• 1 (2-inch) piece ginger, peeled and roughly chopped
• 3 tablespoons canola oil
• 1 tablespoon kosher salt (such as Diamond Crystal), plus more to taste
• ½ teaspoon ground turmeric
• 2 pounds boneless, skinless chicken thighs
• 1½ cups long-grain white rice, preferably basmati
• 1¼ cups chicken stock or broth
• 1 teaspoon cumin seeds
• Slivered almonds or coarsely chopped cashews, for serving

Instructions

1. Step 1: Combine the lime juice, cilantro, garlic, ginger, canola oil, salt, and turmeric in a blender. Purée until smooth, then scrape the mixture into a 6- to 8-quart slow cooker.
2. Step 2: Add the chicken thighs to the slow cooker and stir to coat them thoroughly with the cilantro-lime sauce.
3. Step 3: Rinse the rice thoroughly until the water runs clear. To do this, place the rice in a bowl, fill with water, then pour through a strainer. Repeat moving the rice between bowl and strainer with fresh water 5 or 6 times.
4. Step 4: Evenly spread the rinsed rice over the chicken in the slow cooker. Pour the chicken stock over the rice and sprinkle the cumin seeds on top.
5. Step 5: Cover and cook on high for 2 hours and 30 minutes, until the chicken is cooked through and the rice is tender.
6. Step 6: Gently fluff the rice and break the chicken into smaller pieces using a fork. Taste and adjust seasoning by adding more salt or lime juice if desired.
7. Step 7: Serve the chicken and rice topped with slivered almonds or chopped cashews and extra cilantro leaves for garnish.

Tips & Variations

• For a nuttier flavor, try toasting the cumin seeds lightly before adding them to the rice.
• Use brown rice instead of white, but increase the cooking time and liquid accordingly.
• To make it spicier, add a chopped jalapeño or a pinch of cayenne pepper to the blender mixture.
• Chicken breasts can be substituted, though thighs remain juicier and more forgiving in slow cooking.
• If your slow cooker runs hot, check halfway through cooking to prevent the rice from burning at the bottom.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover and warm gently in the microwave or a saucepan over low heat, adding a splash of broth or water to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

It’s best to use fully thawed chicken thighs to ensure even cooking. Using frozen chicken may increase cooking time and could result in unevenly cooked meat.

What if I don’t have a blender?

You can finely chop the cilantro, garlic, and ginger and mix with lime juice, oil, salt, and turmeric to create the sauce. It won’t be as smooth but will still be flavorful.

Slow Cooker Cilantro-Lime Chicken and Rice Recipe

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★★★★★

4.7 from 128 reviews

This Slow Cooker Cilantro-Lime Chicken and Rice recipe offers a vibrant, flavorful one-pot meal perfect for a hassle-free dinner. Tender chicken thighs marinated in a tangy blend of lime, cilantro, garlic, and ginger cook slowly with fragrant basmati rice and aromatic spices, delivering a comforting and exotic dish with minimal effort. Garnished with crunchy nuts and fresh cilantro, it’s a delightful fusion of bright citrus and warm spices.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican-inspired
• Diet: Halal

Ingredients

Scale 1x2x3x

Marinade and Chicken

• 2 limes, juiced (about ¼ cup), plus more to taste
• 1 large bunch cilantro, stems included, plus more for garnish
• 8 cloves garlic, peeled
• 1 (2-inch) piece ginger, peeled and roughly chopped
• 3 tablespoons canola oil
• 1 tablespoon kosher salt (such as Diamond Crystal), plus more to taste
• ½ teaspoon ground turmeric
• 2 pounds boneless, skinless chicken thighs

Rice and Spices

• 1½ cups long-grain white rice, preferably basmati
• 1¼ cups chicken stock or broth
• 1 teaspoon cumin seeds

Garnish

• Slivered almonds or coarsely chopped cashews, for serving

Instructions

1. Prepare the marinade and chicken: Combine the lime juice, cilantro (including stems), garlic, ginger, canola oil, kosher salt, and ground turmeric in a blender. Purée until smooth. Pour this marinade into a 6- to 8-quart slow cooker. Add the chicken thighs and stir thoroughly to coat all pieces evenly with the sauce.
2. Rinse the rice: Thoroughly rinse the basmati rice to remove excess starch. Place the rice in a bowl, fill with water, then pour into a strainer. Move the rice back and forth between bowl and strainer, refreshing the water multiple times until the water runs clear, which may take 5 to 6 rinses.
3. Layer the rice and spices: Spread the rinsed rice evenly over the chicken in the slow cooker. Pour the chicken stock or broth over the rice. Sprinkle the cumin seeds evenly on top to infuse aroma during cooking.
4. Slow cook: Cover the slow cooker and cook on the high setting for 2 hours and 30 minutes, allowing the chicken and rice to cook through and absorb the flavors.
5. Finish and fluff: Once cooking is complete, gently fluff the rice with a fork and break the chicken into smaller pieces. Taste and adjust seasonings by adding additional salt or lime juice as desired to brighten the flavors.
6. Serve: Plate the chicken and rice, then garnish with slivered almonds or chopped cashews and extra fresh cilantro leaves for a crunchy and fresh finish.

Notes

• Rinsing the rice thoroughly is crucial to avoid clumping and to achieve fluffy texture.
• You can use chicken breasts if preferred, but thighs remain juicier and more flavorful in slow cooking.
• Adjust the amount of lime juice based on your taste preference for tanginess.
• For a nuttier flavor, toast the slivered almonds or cashews lightly before garnishing.
• Ensure your slow cooker size matches the recipe to prevent overcrowding and uneven cooking.
• Leftovers can be refrigerated for up to 3 days and reheated gently to preserve moisture.

Keywords: slow cooker chicken, cilantro lime chicken, cilantro lime rice, slow cooker chicken and rice, easy slow cooker recipes, one pot meal, Mexican-inspired chicken