Cilantro Lime Chicken

This recipe is a big hit at my house.  The freezer meal part is great, and the recipe is so easy that sometimes I just make it in the morning and put it in the slow cooker.  Here's the original recipe and the modified recipe that I make.  I am allergic to onions so I have to leave them out.  This can make my food a little bland so I add a lot more spices to make up for the flavor.  I also add an extra can of black beans. 

Original Cilantro Lime Chicken
1 1/2 pounds of chicken breast
juice from 2 limes
1 bunch fresh cilantro chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin salt and pepper to taste


Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours, or HIGH for 4 hours. 


Serve with tortillas and your favorite toppings (sour cream, guacamole, salsa, and cheese).


Shal-friendly Cilantro Lime Chicken (things I have changed are in bold)
1 1/2 pounds of chicken breast
1/4 cup lime juice
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
3 minced garlic cloves
2 can black beans, drained and rinsed
1 Tablespoon cumin 
1 Tablespoon cayenne pepper
salt and pepper to taste


Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Add 1/4 cup water to slow cooker then cook on LOW for 8 hours, or HIGH for 4 hours.  When finished cooking, pull out the large chicken pieces and shred.  Add back to slow cooker and mix in thoroughly.


We serve on top of cilantro lime (brown) rice.