Description
This Crockpot Chili Lime Chicken recipe is a flavorful, easy-to-make meal featuring tender chicken breasts or thighs slow-cooked with zesty lime juice and a blend of chili powder, cumin, smoked paprika, and other spices. Perfect for tacos, burrito bowls, salads, or meal prep, this Mexican-inspired gluten-free dish combines a tangy, mildly spicy marinade with succulent shredded chicken ready to serve after hours of slow cooking.
Ingredients
Scale
Chicken
- 2 pounds boneless, skinless chicken breasts or thighs
Marinade
- 1/4 cup fresh lime juice (about 2 limes)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon honey or maple syrup
- 1/2 cup chicken broth
- 2 tablespoons olive oil
Garnish
- 1 tablespoon chopped fresh cilantro (optional)
Instructions
- Prepare the marinade: In a small bowl, whisk together the fresh lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper if using, salt, black pepper, honey or maple syrup, chicken broth, and olive oil until fully combined.
- Place chicken in crockpot: Arrange the boneless, skinless chicken breasts or thighs in the crockpot in a single layer.
- Add the marinade: Pour the marinade mixture evenly over the chicken in the crockpot, ensuring all pieces are well coated with the flavorful mixture.
- Cook the chicken: Cover the crockpot and cook on low for 5 to 6 hours, or on high for 2.5 to 3 hours, until the chicken is tender and fully cooked through.
- Shred the chicken: Once done, use two forks to shred the chicken directly in the crockpot. Stir thoroughly to mix the shredded meat with the cooking juices, ensuring maximum flavor absorption.
- Serve: Serve the shredded chili lime chicken warm, garnished with chopped fresh cilantro if desired. This makes a great filling for tacos, bowls, or salads.
Notes
- This chicken is perfect for tacos, burrito bowls, salads, or meal prepping for the week.
- Adjust the spice level by reducing or omitting the cayenne pepper for less heat.
- Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
