Real Recipes From Real Home Cooks ®

chili lime cilantro rosemary crockpot chicken

Recipe by
Marilyn Renfro Gore
Fred, TX

My husband and I both love this recipe. I use chicken breasts as I prefer them but you can use whatever parts your like or even a whole chicken! My husband and my 12 year old grandson Brendan both recently had open heart surgery so I cook it without the soup when I want a healthier dish. Leftovers made this way can be shredded to make chicken tacos. However, the soup adds more of a gravy to the mix and we like to eat it over rice made with chicken broth. I use a crockpot liner and zip bag to make cleanup quicker and easier.

yield 4 serving(s)
prep time 25 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For chili lime cilantro rosemary crockpot chicken

  • 1/3 c
    olive oil, extra virgin
  • 2 clove
    garlic, minced
  • 1 c
    cilantro, fresh & lightly chopped
  • 2 Tbsp
    red onion, minced
  • 2 Tbsp
    lime juice
  • 1 Tbsp
    chlli powder
  • 1 sm
    jalapeno, minced
  • 1 tsp
  • 6 md
    chicken breasts
  • salt & pepper to taste
  • 1 can
    cream of chicken soup, fat-free

How To Make chili lime cilantro rosemary crockpot chicken

  • 1
    Put all ingredients except chicken and soup into a large plastic freezer bag. Mix well.
  • 2
    Add chicken breasts, seal pressing out as much air as possible. Refrigerate overnight.
  • 3
    Add can of cream of chicken soup to the bag the next day and mix well.
  • 4
    Pour into slow cooker and cook on Low for 6 hours to all day.