Slow Cooker Chili Lime Chicken is the perfect summer weeknight meal. Make up a batch and enjoy it all week!
I’ve mentioned before how much I love using my slow cooker in the summer. It was a big help in prepping for our annual week at the beach with our kids when I try to prep as many meals as I can ahead of time. I don’t want to be spending all my time in the kitchen when my kids are around so to get ready for this year’s #Wilkesanita2017 I made up a batch of this Slow Cooker Chili Lime Chicken.
I popped it in the freezer and it was ready to head down to the beach with us. The frozen meat also helped keep everything else cold in the cooler. Chili Lime Chicken was the perfect thing to add to a big sheet of nachos the kids made one day for lunch and we also popped it into some corn tortillas for a quick street taco.
All I had to do was thaw it and then heat it up in a big frying pan and let the liquid cook off and the edges of the chicken get a little crispy.
Besides nachos and tacos, it is great in quesadillas and burritos and I even like to serve it over a bed of rice.
There is lots of flavor in the meat thanks to chipotle chili pepper, smoked paprika, cumin and Mexican oregano. The addition of lime juice, honey and lime zest adds even more flavor.
Some of my other favorite slow cooker recipes:
Slow Cooker Sweet & Sour Brisket
Slow Cooker Chili Lime Chicken
Ingredients
- 2 lbs. chicken thighs or breast I used thighs
- 1 cup onion chopped
- 2 tsp garlic minced
- 2 Tbsp honey
- 1 tsp chipotle chili pepper
- 2 tsp smoked paprika
- 1 tsp Mexican Oregano
- 1 tsp cumin
- 1/2 tsp salt more to taste
- 1/2 cup medium chunky salsa
- 1 4 oz. can green chilies diced
- 1/2 cup water
- juice of 2 limes
- 1/2 cup fresh cilantro chopped
- lime zest for garnish
Instructions
- Place chicken into slow cooker. Sprinkle with garlic and onions.
- Mix together all the honey, seasonings, salsa, green chilies and water.
- Pour over chicken.
- Cook on low for 6-7 hours or on high for 4-5 hours.
- Shred chicken and then add in lime juice, lime zest and fresh cilantro.
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Shar
July 17, 2017 at 11:24 amThis looks so good! But the recipe doesn’t state how much Mexican oregano you used. I’d like to make this tomorrow because it sounds so yummy!
Leigh Anne
July 17, 2017 at 11:44 amShar, Sorry about that, just added it into the recipe list – 1 tsp Mexican oregano Enjoy!
Jillann Demes
July 23, 2017 at 1:16 pmThe comment mentioned Mexican oregano yet there is none in the recipe. Also I can never get your Pinterest button to work. Thanks
Leigh Anne
July 23, 2017 at 2:25 pmThe recipe has been updated – thanks for the heads up. I have my tech person working on the Pinterest buttton.
Steve
August 22, 2017 at 11:59 amHi, I’m about to get started with trying these recipes out and wanted to know if you have a preferred brand/model of slow cooker you use…thanks!
Leigh Anne
August 23, 2017 at 8:38 pmI own three of this brand: http://amzn.to/2it0jGa