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…
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.
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 Chili Lime Chicken
- 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!