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Crockpot Chili Lime Chicken Recipe

Crockpot Chili Lime Chicken Recipe
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★★★★★

4.9 from 15 reviews

This Crockpot Chili Lime Chicken is a flavorful and easy slow-cooker recipe featuring tender chicken breasts or thighs simmered with smoky chipotle, warm spices, and a fresh lime-cilantro finish. Perfect for tacos, wraps, or taco boats, this dish combines a spicy, tangy, and slightly sweet flavor profile, making it a crowd-pleaser for casual meals.

Ingredients

Scale

Chicken and Marinade

  • 2 pounds boneless (skinless) chicken breasts or thighs
  • 1/2 of a small sweet onion, diced
  • 2 cloves garlic, minced or grated
  • 1 tablespoon brown sugar or honey
  • 2 canned chipotle chiles in adobo, chopped
  • 2 teaspoons smoked paprika
  • 1 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt, plus more to taste
  • 1/3 cup salsa, plus extra for serving
  • 1 (4 ounce) can diced green chiles
  • 1/2 cup water

Finishing Ingredients

  • Juice of 1–2 limes
  • 1/2 cup fresh cilantro, chopped

Serving

  • 8 Old El Paso Soft Tortilla Taco Boats (warmed)
  • Shredded cheese (optional)
  • Guacamole (optional)
  • Salsa (optional)

Instructions

  1. Combine Ingredients: In the bowl of your crockpot, place the chicken, diced onion, minced garlic, brown sugar or honey, chopped chipotle chiles in adobo, smoked paprika, oregano, cumin, cinnamon, salt, salsa, diced green chiles, and 1/2 cup water. Stir gently to combine all ingredients evenly.
  2. Cook the Chicken: Cover the crockpot and cook on LOW for 6-7 hours or on HIGH for 4-6 hours until the chicken is fully cooked and tender enough to shred easily.
  3. Shred the Chicken: Once cooked, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir in the fresh lime juice and chopped cilantro to brighten the flavors.
  4. Serve: Spoon the chili lime chicken into warmed taco boats, tortillas, or wraps. Add shredded cheese, guacamole, and additional salsa as desired for a delicious meal.

Notes

  • For milder heat, reduce the amount of chipotle chiles or omit the seeds.
  • Use chicken thighs for juicier, more flavorful meat; chicken breasts will be leaner.
  • Leftover chicken can be refrigerated for up to 3 days or frozen for up to 3 months.
  • If a thicker sauce is preferred, remove the lid in the last 30 minutes of cooking to reduce liquid.
  • Can be served over rice or with tortilla chips for a different meal option.

Nutrition

Keywords: Crockpot chicken, slow cooker chicken, chili lime chicken, chipotle chicken, Mexican chicken taco, easy dinner, crockpot recipes

Find it online: https://cookedbycleo.com/crockpot-chili-lime-chicken-recipe/