Crockpot Paleo Chili Cilantro Lime Chicken Recipe

I remember those days before kids when the man and I would sit down for dinner and there would be so many dishes on the table and we would sit and cha. I would have time to come home and make dinner – and this happened even at a time when i was working 12 hours days but I loved to be in the kitchen to relax and unwind. Today, life is a tad different. I have kiddos and night time means bath and reading and bed time. I would not trade it for anything but this also means I am not unwinding in my kitchen – I am trying to save time.

Since we are a gluten free family and I am paleo, which means I do not eat grains, beans or dairy, I make simple meals that are easy and tasty because eating chicken plain everyday can be pretty boring. Adding cilantro to any meal is great for the body because it naturally pulls out unwanted toxins that lead to hormonal imbalances, fatigue, colds etc (funny how you see cilantro in so many other dishes in other countries except the US – this is because so many other countries cook with herbs that are good for keeping the body strong and healthy).

For me ditching the grains was huge. I ditched a lot of exhaustion, sleepless nights and hormonal imbalances and this may or may not be the case for you. For many, it just is a great way to lose weight – as grains can be a source of inflammation for many. And we really know weight gain is just inflammation in the body – so ditch the inflammation and watch the weight drip off.

If you are busy like me, then this dish is for you:

jerk chicken

Crockpot Paleo Chili Cilantro Lime Chicken Recipe

Active time: 15 minutes

Total time: Overnight marinade, plus 6 cooking hours   Serves 5

One large free-range organic whole chicken.

Dry rub (black pepper, sea salt, chili powder, cayenne powder, ground cumin). I used about a teaspoon each of salt, pepper, cumin, and a tablespoon each of the chili powder and cayenne .

3 limes

2 generous handfuls of fresh cilantro.

3 cloves of garlic.

1 tbsp of olive oil.

Wash your chicken off under cold tap water and then dry with paper towels.

Dust your chicken with salt & pepper, and apply an even coating of chili powder, cayenne, and cumin to your taste. There is no magic amount or formula to use, yet do try to cover the whole bird with some spice. This also helps give the golden brown color you see in the picture.

In a blender or food processor, combine your lime juice, cilantro, garlic, and olive oil. Pulse until an even consistency is reached.

Take your extra lime and poke lots of holes into it with a fork. Now dust this lime with chili powder and stick it into the cavity of your chicken.

Find a ziplock bag or crock pot liner large enough to hold your whole bird. Place your bird in the bag and pour your wet marinade over it. Use your hands to make sure the marinade is applied evenly around the chicken and under the skin, this is the important part. You can puncture the chicken breasts a few times with a knife for the marinade to seep into, yet this is not necessary. Making sure you get the marinade well applied and under the skin will do the trick.

Seal your bag tight so that the marinade is making contact with the chicken all over. I used a crock pot liner bag which I pulled tight around the chicken and marinade, and then stuffed that into another large ziplock bag.

Let your chicken marinade overnight. I know, you have to wait, but the morning will be true dump-and-go style cooking.

Place your chicken in your slow cooker along with any marinade left over in your bag.

Cook on low for 6 to 8 hours. I would recommend closer to 6.

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Enjoy this recipe and fuel up!






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