Slow Cooker Mexican Style Honey Lime Chicken

I always say I don’t use my crock pot enough, so if you’re like me, here’s a recipe that will put that slow cooker into regular rotation. Honey Lime Chicken. If there’s ever a better taste combo than slightly spicy, slightly sweet, tangy Honey Lime Chicken I don’t know what it is…

Slow Cooker Mexican Style Honey Lime Chicken
Slow Cooker Mexican Style Honey Lime Chicken

Bonus: This is a super duper easy dump it in the crock pot and come back to slow simmered deliciousness recipe. 10 minutes, people, to toss this together. It’s almost too good to be true.

When you’re ready to eat, shred that chicken in it’s very own bath of flavor, add in the tart lime, maybe some cilantro if you’re feelin’ fancy and serve with all your most favoritest Mexican accompaniments.

I even gave you some easy options, for when you hardly have a minute to get this in the crockpot: Don’t feel like chopping an onion or mincing garlic? Just use some powder. Chipotle scares you? Tone it down and use a little chili powder, instead.

Slow Cooker Mexican Style Honey Lime Chicken
Slow Cooker Mexican Style Honey Lime Chicken

Maybe you want it green or maybe you want it red? Just use Salsa Verde or your fave tomato salsa. Pick a good salsa for this recipe, one that you love, and it will make all the difference.

So that’s it folks, minutes to make. Almost embarrassingly easy. And you’ll be rewarded with mounds of luscious chicken for tacos and enough leftovers (if you can stop eating and don’t devour every luscious morsel) for enchiladas, tacquitos, tostadas or what ever strikes your fancy later in the week. This freezes great if you want a leg up on dinner another week. I had to guess at the serving size coz it’s so variable, but this makes a lot.

A few shopping hints: Always look for chicken on sale; it usually drops to a low once a quarter so it pays to buy it cheap & freeze. Put the extra chipotle peppers in a Ziploc and freeze. It’s easy to break off one or two – zap the package in the microwave for a few seconds if it’s rock solid. Honey is often on sale with coupons at your drug store, and when your fave salsa is on sale, think Cinco de Mayo or Superbowl, stock up.

Slow Cooker Mexican Style Honey Lime Chicken
Slow Cooker Mexican Style Honey Lime Chicken

Slow Cooker Chili Lime Chicken

  • Servings: 8 - 10
  • Difficulty: easy
  • Print

  • 2 pounds boneless skinless chicken breasts or thighs
  • 1 onion diced, or 1 teaspoon onion powder
  • 2 – 3 cloves garlic, minced, or 1/4 teaspoon garlic powder
  • 2 – 3 tablespoons honey, to taste (just give it a good squirt)
  • 1 – 2 chipotle chiles, minced from a can of chipotle chile in adobo sauce or 1 1/2 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt, or to taste
  • 1/2 cup salsa, red or green, your choice
  • 1 4 ounce can diced green chile, optional
  • juice of 2 limes, plus more lime for serving
  • 1/2 cup cilantro, chopped for serving
  • tortillas for serving
  • garnishes as desired, try it with my Mexican Red Cabbage Slaw

Place chicken breasts or thighs in the bottom of the slow cooker. Top with onion, garlic, honey, chipotle, smoked paprika, oregano, cumin, salt, pepper, salsa and green chiles, if using. Take a fork and mix everything around just a bit on top of the chicken. No need to be perfect.

Cover and cook on high for 3-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.

Shred chicken in the slow cooker or remove it, shred it and add it back in. Add the lime, toss together and let it sit on low, covered, for about 20 minutes. Taste and adjust any seasoning: more salt, honey, more lime, hot sauce if desired.

Serve with tongs or strain away the excess juices. (If desired, those juices can quickly be boiled down and added back in for an even more intense flavor.)

Optional: If desired, chicken breasts, which are very lean, can be rubbed with a tablespoon or two of olive oil before placing in slow cooker to help keep them moist.

I’ll be bringing this recipe to Fiesta Friday, hosted this week by Anugya @ Indian Curry Shack and Margy @ La Petite Casserole. If you haven’t clicked over to Fiesta Friday and looked over the weekly post, you’re missing out!

I’m excited to say this recipe was featured on Fiesta Friday!

54 thoughts on “Slow Cooker Mexican Style Honey Lime Chicken”

  1. Just what I need! I just opened a new crockpot. Actually not new new, just waiting to be opened for maybe 5 yrs. Along with a fondue set, bartender set, and even a portable grill. All brand new and unused. I have a problem 😞

    1. Lol, Angie!! I gave away my fondue set, too tired of storing it for that rare occasion. Now I wish I hadn’t!! I have a problem, too. Too many appliances by far. But I LOVE them. I LOVE them!!

      I am LUSTING over an Instant Pot. And I already have a slow cooker and a mini slow cooker and two pressure cookers. One for cooking one for canning. What can I say. We’ll start a support group????

  2. Whoa Mollie! my mouth was watering just reading your list of ingredients! We eat something wrapped up in a tortilla a couple times a week around here. I’m definitely trying this!! I’ll let you know how it comes out… hugs!

      1. Totally! I loveeee tacos and typically use chicken when I make them since I don’t eat meat, so these will be made very soon! 🙂

        1. You’ll have to let me know how you like it! 🙂 When I used up the last of the leftovers, I added a little oil to a skillet and tossed in the chicken and it got all soft and warm and slightly caramelized in spots…oh my!!

    1. I just forget to use it – and when I’m at home I use my enamel cast iron a LOT. I love it! But I’m retired so I don’t mind having something in the oven for a few hours. Now I’m getting used to using the crock pot more at the folks coz we have a lot of afternoon appointments and it’s so nice to throw something in and come home to dinner!!

      I am lusting after an instant pot!

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