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Slow Cooker Lime Chicken with Rice

Slow Cooker Lime Chicken with Rice

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Lisa D

Quick to prepare, delicious flavors! This is a family pleaser! This can also be cooked on high for 4 to 6 hours.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 36.7 g
  • 73%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Place the chicken breasts into a slow cooker; pour in the lime juice and chicken stock. Add the garlic, thyme, pepper, and butter.
  2. Cover, and cook on Low until the chicken is very tender, 8 to 10. Stir in the rice during the last 15 minutes of cooking time.
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Reviews

James C. Taylor
105
8/11/2009

If you want to use regular rice rather than instant, put the rice in for much longer, maybe even at the start.

Dianne
96
7/2/2010

I thought this recipe had potential, plus it's a slow cooker recipe that doesn't involve a can of cream soup! As written, I give it 3 stars, but with my changes, I think it's a 4 star recipe. I added a handful of fresh cilantro and 1/4 tsp. crushed red pepper for some kick. I used low-sodium chicken broth and then added salt to taste (about 3/4 tsp). I didn't have instant rice, so I added 1 cup regular rice about 1 hour before the chicken was supposed to be done. I then served it with fresh chopped cilantro on top. We loved the rice, but the chicken was DRY. I think chicken thighs would be a much better option for this recipe. The dark meat would stay more moist. I will make this again with my changes and using chicken thighs!

Blazer
79
5/4/2009

Easy and delicious recipe. This would also work well with pork. Had frozen, boneless, skinless chicken tenderloins on hand so that is what I used and will use again, they came out tender and moist. It needs more seasoning which I will experiment with the next time I make it. I used brown rice because we cannot have the white. Maybe that took away from the flavor. It took 3 1/2 fresh, squeezed limes to make the 1/3c needed. Will make this often. Thank you Lisa D for a great recipe.