Description
This creamy cilantro lime chicken is perfect for busy weeknights and can be made in a slow cooker or pressure cooker.
Ingredients
Scale
- 1 tablespoon olive oil (for Instant Pot directions only)
- ½ cup onion (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon cumin
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 4 boneless, skinless chicken breasts
- pinch red pepper flakes
- ½ cup fresh chopped cilantro (divided)
- ½ cup chicken broth (increase to 1 cup for Instant Pot directions)
- 1 lime (zested and juiced)
- 1 tablespoon cornstarch
- 8 ounces cream cheese (cubed and room temperature)
- for serving: cooked rice, additional lime wedges, cilantro
Instructions
- Place the chopped onion on bottom of slow cooker. In a small bowl combine garlic, cumin, salt, and pepper. Rub seasonings all over chicken breasts and place chicken on top of chopped onion.
- Sprinkle chicken with ¼ cup cilantro and red pepper flakes. Pour in ½ cup chicken broth, lime juice, and lime zest. Cover and cook chicken on LOW for 3 hours.
- Remove the lid and ladle out about ¼ cup hot liquid into a small bowl. Whisk cornstarch into the small amount of liquid and stir back into the slow cooker. Increase heat to high and cook for 30 additional minutes, until the chicken temperature reaches 160ºF.
- Remove the lid and add cubed cream cheese and remaining chopped cilantro. Stir until smooth and creamy. Season sauce to taste with salt and pepper. Serve creamy sauce over chicken with rice, additional cilantro, and lime wedges.
- In a small bowl combine garlic, cumin, salt, and pepper. Rub seasonings all over chicken breasts and set aside.
- Turn pressure cooker to SAUTE and heat ½ tablespoon olive oil. Brown 2 chicken breasts in heated oil 2-3 minutes per side, or until golden (but not cooked through). Set aside and repeat with remaining 2 chicken breasts, adding remaining oil. Remove browned chicken and set aside.
- Add onion to the pot and sauté until tender, about 2 minutes. Add 1 cup of chicken broth, scraping up browned bits with silicone spoon. Add in ¼ cup cilantro, lime juice, lime zest, and red pepper flakes.
- Place the chicken back in the pressure cooker. Close the lid and seal valve. Cook on HIGH pressure for 5 minutes. Quick release pressure and transfer chicken to a clean plate. Cover with foil to keep warm.
- Remove the lid and ladle out about ¼ cup of hot liquid into a small bowl. Whisk cornstarch into the removed liquid. Press SAUTÉ LOW and add the cornstarch mixture back to pot, stirring constantly until thickened. Stir in remaining cilantro and cream cheese until smooth. Season sauce to taste with salt and pepper. Serve creamy sauce over chicken with rice, additional cilantro, and lime wedges.
Notes
- This recipe can be made using either a slow cooker or a pressure cooker.
- For a milder flavor, reduce the amount of red pepper flakes.
- Serve with extra lime wedges for added zest.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker or Pressure Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken breast with sauce over rice
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 140mg