This Garlic Lime Chicken recipe is one of our family favorites. It’s super simple to get going and it’s loaded with flavor. Most of the time we serve the chicken and sauce over rice but if you want you can serve with some Asian noodles or just some steamed broccoli.
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| Recipe originally published in July 2009 |
This recipe is from my first year of blogging and we still love it and eat it all the time. I felt like it needed a little extra time in the limelight so I decided to take some new photos and republish it. I hope that you’ll try this recipe this week! It only has a few ingredients but it tastes like restaurant quality.
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| Pin it for later! |
Slow Cooker Garlic Lime Chicken
- Cook Time: 4-6 hours
- Total Time: 17 minute
- Yield: 4 servings 1x
Ingredients
- 2 lbs of boneless, skinless chicken thighs (or you can use 6 bone-in chicken thighs, skin removed)
- 1/2 cup low sodium soy sauce or tamari
- 1/4 cup fresh lime juice
- 1 Tbsp Worcestershire sauce
- 2 garlic cloves, minced
- 1/2 tsp dry mustard
- 1/2 tsp ground pepper
- 1 Tbsp minute tapioca
Instructions
- Place chicken in slow cooker.
- Combine the soy sauce, lime juice, Worcestershire sauce, garlic, mustard, pepper and tapioca in a bowl and whisk until combined. Pour over chicken.
- Cover and cook on LOW 4-6 hours. Shred up chicken and serve with sauce over rice.
Notes
Ideal slow cooker size: 3 quart
Is there a version for the Insta Pot?
yes: https://www.365daysofcrockpot.com/instant-pot-garlic-lime-chicken/
I don’t have tapioca either–plus I didn’t think that was THM-FRIENDLY? Would it work to use glucci?
Brenda, I’m not sure what glucci is. You can just leave out the tapioca.
Garlic Lime Chicken needed more limelight. Pun intended! 🙂 Great recipe Karen. I know all my boys will love this. Looks like it could be great so many ways….in tacos and burritos….
Could something, like cornstarch, be substituted for the tapioca? Don't have that in my pantry.
yep! you could thicken at the end with cornstarch if you'd like. Just mix 1 Tbsp water with 1 Tbsp or cornstarch and then mix into the sauce. It should thicken in like 10 minutes.
Can you freeze this recipe and use in the crockpot later? If so would there be any modifications?
Yes! That would totatlly work. Just add 1-2 hours to the cooking time.
Hi, I made your recipe last night and the sauce was considerably darker than your picture. I was wondering if you did anything different in the recipe to get the sauce in the picture above?
Hi Char,
I probably put the chicken in the crock frozen…that may have made a difference.
Hmm, I actually did use the low sodium soy sauce when we made it. But next time we do it, I'll mix it with chicken broth as was suggested. Thanks!
yes, I would use a low sodium soy sauce…that would probably help a lot!
I made this with chicken breasts and served it over rice. The chicken was deliciously moist and flavorful, although it bordered on too salty. We couldn't use the sauce at all because of the saltiness. Any tips? Are you supposed to use the sauce when serving?
Maybe try using low sodium soy sauce? Or a mix of low sodium chicken broth and soy sauce??
Thanks for the info about breasts vs. thighs. Do you recommend not putting them together in the same crockpot meal? Or can that be done successfully?
We had it for dinner tonight and it really was delicious! So easy to make, and so good. I used boneless skinless thighs and cooked it on high for 2 hours and low for 2 hours. They were perfect! Thanks.
I definitely want to try this.
It looks delicious! I think I'll try it out this Sunday.