Freezer to Crockpot: Cilantro Lime Chicken
Serves: 4
The perfect meal for a busy weeknight. Prep ahead of time and stick in the freezer, then simply defrost, dump in the crockpot and dinner is served!
  • 1 pound chicken breasts
  • 2 cups black beans, cooked, no salt added
  • 1 cup corn kernals, no salt added
  • 1 red pepper, diced
  • ½ cup onion, diced
  • ¼ cup cilantro, chopped
  • 2 Tbsp lime juice
  • 2 serrano (or jalapeno) peppers, minced (optional)
  • ½ cup low-sodium chicken broth
  • 1 Tbsp cumin
  • Optional toppings for serving: salsa, cheese, avocado
  • *brown rice- can be cooked ahead of time and frozen or cooked just prior to serving
  1. Place all ingredients in a large ziploc bag and freeze flat.
  2. Prior to cooking, defrost over night in the refrigerator or under cold running water.
  3. Dump contents into the crockpot. Add a little bit of water to the bag, shake it around and add to crockpot to help get some of the cilantro out if it sticks to the bag.
  4. Cook on low 4-6 hours.
  5. Shred chicken breasts and serve over rice, as is or in tortillas.
Recipe by The Lean Green Bean at