Mexican Style Lime and Cilantro Whole Chicken Slow Cooker
Infuse your dinner table with the bold, vibrant flavors of this Mexican Style Lime and Cilantro Whole Chicken made effortlessly in your slow cooker. This recipe features a whole chicken marinated in a tangy blend of lime juice, fresh cilantro, and a medley of warm spices like cumin, chili powder, and paprika, ensuring every bite bursts with zesty goodness. Slow-cooked to tender perfection over a bed of garlic, onion, jalapeño, and chicken broth, the chicken is juicy, flavorful, and irresistibly aromatic. For an optional finishing touch, crisp up the skin under the broiler for that golden-brown perfection. Serve with rice, tortillas, or your favorite Mexican sides, garnished with fresh cilantro and lime wedges. This easy, low-effort recipe is perfect for family dinners, meal preps, or entertaining guests while delivering restaurant-quality results right at home.
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Recipe Information
Ingredients
- 4 lbs Whole chicken
- 3 whole Lime
- 1 bunch Fresh cilantro
- 6 cloves Garlic cloves
- 2 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Chili powder
- 1 tbsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 cup Chicken broth
- 1 whole Jalapeño pepper
- 1 medium White onion
Instructions
Rinse the whole chicken under cold water and pat it dry with paper towels. Remove any giblets or excess fat from the cavity.
Zest and juice two of the limes, and cut the third lime into thick slices or wedges. Set aside.
In a small bowl, mix lime zest, lime juice, cumin, paprika, chili powder, salt, black pepper, and olive oil to form a marinade.
Rub the marinade evenly all over the chicken, including underneath the skin and inside the cavity. Stuff the cavity with the lime wedges and half of the fresh cilantro (lightly washed and stems trimmed).
Peel and roughly chop the garlic cloves, onion, and jalapeño pepper, then place them in the bottom of the slow cooker along with the chicken broth.
Place the marinated chicken on top of the chopped vegetables in the slow cooker, breast side up.
Cover and cook on LOW for 6 hours, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh.
Once done, carefully remove the chicken from the slow cooker and transfer it to a baking sheet. If desired, broil the chicken in the oven for 5-8 minutes to crisp up the skin.
Strain the cooking liquid and blend with some of the cooked vegetables to make a delicious sauce, if desired.
Serve the chicken with additional fresh cilantro and lime wedges on the side. Pair with rice, tortillas, or your favorite Mexican-inspired sides.
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 7876 mg | 342% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 9.7 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1500 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
