Slow Cooker Cilantro Lime Chicken

In an attempt to get control of eating out so often when we are pressed for time, we decided to give the whole freezer meal thing a try.  It’s a little challenging when low carb is involved, but there are definitely a few recipes that looked like they were worth a try.  We pulled this one out and had it for dinner tonight and thought it was very good.  A little cheese or low fat sour cream would dress it up a bit, and some tomatoes or other color, but as a shredded chicken bowl on its own, we still enjoyed.  Definitely would make again, and you can’t argue with having meals ready to go in the freezer.

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  • 1 1/2 pounds chicken breasts
  • Juice from 2 limes
  • 1 bunch fresh cilantro, chopped
  • 1 (16 oz) bag frozen corn
  • 2 minced garlic cloves
  • 1/2 red onion, chopped
  • 1 can black beans, drained and rinsed
  • 1 tsp cumin
  • salt and pepper to taste

Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours.  Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.



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