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Cilantro Lime Chicken


  • 2.5 - 3 pounds chicken breasts
  • 1/2 cup chicken broth or bone broth
  • 1/2 cup loosely packed, coarsely chopped cilantro plus extra for topping
  • 4 tablespoons olive oil
  • 2 tablespoons lime juice plus extra for topping
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons finely minced garlic
  • coconut, for drizzling
  • 3 ripe avocadoes


  • Trim the chicken breasts and place them in the crockpot.
  • In a small bowl, whisk the broth, lime juice, olive oil, spices, garlic, and cilantro. Pour the mixture over the chicken breasts, being sure to coat them well.
  • Cook on high for approximately four hours or until the chicken reaches an internal temperature of 165 degrees.
  • Use two forks to pull apart and shred the chicken. Cut the avocados in half and remove the pits. Top the avocados with shredded chicken.
  • Add more cilantro for garnish, and a squeeze of lime juice and drizzle of coconut on top.