This creamy cilantro lime chicken recipe has juicy, tender, seasoned chicken in an extra creamy lime sauce, thanks to the cream cheese addition. Make as an easy, effortless weeknight dinner option in a slow cooker or Instant Pot and served over fluffy rice.
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Creamy Cilantro Lime Chicken – Crock Pot or Instant Pot Option
When you marry two of the best flavors, fresh cilantro and lime, with a velvety cream sauce it’s hard to not feel like you haven’t hit the weeknight dinner jackpot. I’m always looking for easy gluten-free chicken dinner ideas and this recipe has become a huge hit at our house.
I love how it can be prepared in either the slow cooker or Instant Pot to fit in our busy schedules. It simmers away in the crock pot if I can’t be around for dinner prep or choose the electric pressure cooker option if I need a meal served fast. Can’t beat a meal served in only 30 minutes!
As it’s cooking steam your rice and get any extra side dishes ready, like black beans or steamed corn. Think of options you’d love to swirl around in a creamy cilantro lime sauce. Hmm…the possibilities…
If you manage to have any leftovers, chop up the chicken and serve in taco shells or wraps for a bonus dinner. Just like slow cooker carne asada, leftover night can rival the original dinner!
This recipe is SO good, my fiancé asks for it several times a month! It will make your palate POP (PS – it isn’t spicy unless you want it to be)! I serve it with black beans and juiced up basmati rice (add butter, ginger, cumin, and lemon to your rice after it’s done cooking)! I am soooo grateful for this recipe!
—Katie
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Slow cooker creamy cilantro lime chicken is an easy dump and start recipe. Plan for the last 30 minutes of cooking time to thicken the sauce with cornstarch. This is also a great time to get your rice prepped.
Prep the chicken
In a small bowl mix together garlic, cumin, salt, and pepper. Rub the seasoning over all the chicken breasts. You can also use chicken thighs, but increase the cooking time to 5 hours. They will shred more as they simmer in the crock pot.
Dump and cook
Place the chicken in the slow cooker and pour in the broth, lime juice and lime zest. Cook on low for 3-4 hours. The recipe directions also includes an Instant Pot, which can be ready to enjoy in only 30 minutes.
Thicken the creamy sauce
In the last 30 minutes of cooking, scoop out a ladle of hot liquid. Whisk the cornstarch into the liquid and add back to the crock pot, turning the heat to high.
Lastly, add cubed, softened cream cheese and remaining cilantro. Stir until smooth, creamy, and incredibly irresistible.
If you prefer to use something besides cream cheese for the creamy sauce, heavy cream or sour cream may be substituted. The sauce may not be as thick, but you can add an extra tablespoon of cornstarch or just enjoy a thinner sauce.
Bonus Yummy Ideas and Tips
- Zest lime first, then extract juice (Learn from me – zesting an already squeezed lime can result in scrapped fingers. No bueno👎)
- Adjust the amount of red pepper flakes depending if you like no spice or more spiciness.
- For golden brown chicken, brown the chicken with oil in a skillet over medium high heat before adding the slow cooker.
- To save time when preparing the Instant Pot version, browning the chicken can be skipped. However, the chicken will need to be cooked for 8 minutes.
- Substituting light cream cheese for regular works great in this recipe.
- If you prefer shredded chicken, cook the chicken on LOW for 6-7 hours in crock pot, or HIGH pressure for 10 minutes in the pressure cooker.
- This dish is best served over rice, pasta or cauliflower rice. Other sides that pair well are a fresh green salad, caramelized Brussels sprouts, black beans, steamed veggies.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Creamiest Cilantro Lime Chicken with Cream Cheese
Ingredients
- 1 tablespoon olive oil , (for Instant Pot directions only)
- ½ cup onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 4 boneless, skinless chicken breasts
- pinch red pepper flakes
- ½ cup fresh chopped cilantro, divided
- ½ cup chicken broth , (increase to 1 cup for Instant Pot directions)
- 1 lime, zested and juiced
- 1 tablespoon cornstarch
- 8 ounces cream cheese, cubed and room temperature
- for serving cooked rice, additional lime wedges, cilantro
Instructions
SLOW COOKER
- Place the chopped onion on bottom of slow cooker. In a small bowl combine garlic, cumin, salt, and pepper. Rub seasonings all over chicken breasts and place chicken on top of chopped onion.½ cup onion, 3 cloves garlic, 1 teaspoon cumin, ¾ teaspoon salt, ¼ teaspoon pepper, 4 boneless, skinless chicken breasts
- Sprinkle chicken with ¼ cup cilantro and red pepper flakes. Pour in ½ cup chicken broth, lime juice, and lime zest. Cover and cook chicken on LOW for 3 hours.pinch red pepper flakes, ½ cup chicken broth , 1 lime
- Remove the lid and ladle out about ¼ cup hot liquid into a small bowl. Whisk cornstarch into the small amount of liquid and stir back into the slow cooker. Increase heat to high and cook for 30 additional minutes, until the chicken temperature reaches 160ºF.1 tablespoon cornstarch
- Remove the lid and add cubed cream cheese and remaining chopped cilantro. Stir until smooth and creamy. Season sauce to taste with salt and pepper. Serve creamy sauce over chicken with rice, additional cilantro, and lime wedges.8 ounces cream cheese
INSTANT POT
- In a small bowl combine garlic, cumin, salt, and pepper. Rub seasonings all over chicken breasts and set aside.
- Turn pressure cooker to SAUTE and heat ½ tablespoon olive oil. Brown 2 chicken breasts in heated oil 2-3 minutes per side, or until golden (but not cooked through). Set aside and repeat with remaining 2 chicken breasts, adding remaining oil. Remove browned chicken and set aside.
- Add onion to the pot and sauté until tender, about 2 minutes. Add 1 cup of chicken broth, scraping up browned bits with silicone spoon. Add in ¼ cup cilantro, lime juice, lime zest, and red pepper flakes.
- Place the chicken back in the pressure cooker. Close the lid and seal valve. Cook on HIGH pressure for 5 minutes. Quick release pressure and transfer chicken to a clean plate. Cover with foil to keep warm.
- Remove the lid and ladle out about ¼ cup of hot liquid into a small bowl. Whisk cornstarch into the removed liquid. Press SAUTÉ LOW and add the cornstarch mixture back to pot, stirring constantly until thickened. Stir in remaining cilantro and cream cheese until smooth. Season sauce to taste with salt and pepper. Serve creamy sauce over chicken with rice, additional cilantro, and lime wedges.
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This recipe is SO good, my fiancé asks for it several times a month! It will make your palate POP (Ps – it isn’t spicy unless you want it to be)! I have always done it the instant pot way. I serve it with black beans and juiced up basmati rice (add butter, ginger, cumin, and lemon to your rice after it’s done cooking)! I am soooo grateful for this recipe!
Hey Katie,
I love the idea to serve it with black beans! I’m going to try that next time. Thanks for taking the time to let me know!
Best,
Melissa
This recipe was very easy and delicious. There wasn’t a time listed for how long it would take in the instant pot. My rice cooker, which was set for 35 minutes, finished just as I was getting the sauce ready, so it was perfect! The sauce was so flavorful and the chicken was nice and moist.
Hi Emily,
I’m so glad you enjoyed the recipe and thank you for taking the time to write! I have 5 minutes cook time for chicken in the instant pot. I’m curious what time you used, but it still sounds like it turned out well!
Best,
Melissa
This is delicious. My son has been asking for me to make it again! I made in the crock pot last time, I’m going to try the Instant Pot!
Hi Peggy, Thanks so much for taking the time to let me know how much you enjoyed the recipe. To be honest, I think it turns out even better in the Instant Pot. Please try it that way too!
Best,
Melissa
Melissa,
I made it in the Instant Pot tonight and it was fabulous. It seemed like more work though, I will plan ahead the next time because I could multi-task a bit easier with the crock pot! This time I used chicken tenderloins and when I moved the chicken from the pot to the plate, I cut them in two. The chicken was so tender and I had doubled the recipe so we had lots of gravy.
Both times I paired this with my sister in law’s rice recipe, which calls for rice that is sauteed in olive oil and garlic before adding the chicken broth to finish the cooking. Not sure if I used basmati or jasmine this time.
Thank you, everyone was thrilled again! 🙂 I’m looking forward to trying another of your recipes.
Peggy
Thanks for sharing Peggy and that rice dish sounds like the perfect accompaniment for it. Yes, the Instant Pot version is a little more hands on, but I usually just have rice going in my rice cooker while I’m making it. The slow cooker version is perfect if you want to have a meal waiting for you when you get home.
Best,
Melissa
I made this for dinner tonight and we loved it! The flavors were refreshing- I know that’s an odd description but it’s true! It was not difficult to make either, so I will definitely make Cilantro Lime Chicken again. Thanks for sharing!
Hi Cheryl, Thank you so much for taking the time to me know how much you enjoyed this dish. Glad it’s a keeper recipe!
Just finished this meal and it was DELICiOUS! So much flavor and everyone finished their plates! Loved it! Will definitely make this again. Thanks so much!
Hey Brooke, This is a goodie recipe that I haven’t made in awhile. You’ve inspired me to put it on the shopping list for next week. Glad you liked it!
Best,
Melissa