Slow Cooker Lime Chicken with Rice

Slow Cooker Lime Chicken with Rice

Lisa D 36

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

Ingredients 8 h 10 m {{adjustedServings}} servings 395 cals

Serving size has been adjusted!

Original recipe yields 4 servings



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

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  • Prep

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  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 90

  1. 122 Ratings

James C. Taylor

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


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!


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.