Slow Cooker Cilantro-Lime Chicken and Rice Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
