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Crock-Pot Cilantro Lime Shredded Chicken

Crock-Pot cilantro lime shredded chicken is so easy, moist and flavorful, it's dinnertime staple at our house. Use it to create tacos, burritos, quesadillas, rice bowls, salads and more!
Course Chicken
Cuisine Mexican
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6 cups
Calories 220kcal
Author Allison McGee


  • About 3 pounds of boneless skinless chicken breasts (can be frozen)
  • ½ cup water
  • 2 tablespoons apple cider vinegar
  • 4 tablespoon olive oil
  • ½ cup salsa
  • 1 teaspoon Italian seasoning
  • 1 tablespoon chili powder
  • 1 ½ tablespoons minced garlic
  • 1/3 cup fresh chopped cilantro
  • 1 lime juiced
  • Salt and pepper to taste


  • Place chicken breasts in a slow cooker.
  • In a bowl combine water, apple cider vinegar, olive oil, salsa, and Italian seasoning. Pour marinade over chicken. Sprinkle chicken breasts with chili powder and then with garlic.
  • Put the lid on the slow cooker and cook on low for 8 hours.
  • When cooking in complete, gently move the chicken breasts from the slow cooker to a large bowl. Pour the liquid from the slow cooker in a separate bowl and set aside.
  • Shred the cooked chicken with two forks. Pour enough of the reserved cooking liquid over the chicken so the chicken is moist and flavorful but not soggy.
  • Add the chopped cilantro and lime juice and continue to shred until combined. Add salt and pepper to taste, if desired.
  • To freeze chicken, let it cool to room temperature then distribute meal sized portions of chicken into Ziploc bags and freeze for future use.