Chili Lime Chicken in the Crockpot
Chili lime chicken in the crockpot is bright, zesty and easy. Chicken thighs cook slowly in lime juice, garlic and mild chili spices until they shred, and you can use the meat in tacos, bowls, salads or burritos.
Chili Lime Chicken in the Crockpot
Course: Main CourseDifficulty: Easy6
servings10
minutes5
hoursChicken thighs soak up lime juice, garlic, chili powder and cumin as they cook. The shredded meat is tossed in the juices with fresh lime zest.
Ingredients
2 lb boneless skinless chicken thighs
1/3 cup fresh lime juice
1 tablespoon lime zest
2 tablespoons olive oil
5 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup low-sodium chicken broth
1 tablespoon honey
1/4 cup chopped fresh cilantro
Directions
- Whisk the lime juice, olive oil, garlic, chili powder, cumin, smoked paprika, garlic powder, salt, pepper and honey in a bowl.
- Put the chicken thighs in a 6-quart slow cooker in a single layer.
- Pour the lime mixture and chicken broth over the chicken and turn the pieces to coat.
- Cover and cook on LOW for 5 hours or on HIGH for 3 hours. The chicken should reach 165°F and shred easily.
- Move the chicken to a large bowl and shred it with two forks.
- Skim the fat from the juices in the cooker.
- Stir the lime zest and cilantro into the juices.
- Return the shredded chicken to the cooker and toss to coat.
- Let it sit on WARM for 10 minutes so the meat can absorb the juices.
- Serve with extra lime wedges.
Notes
- Do not marinate longer than 2 hours, lime juice starts to make chicken mushy. Breasts work if cooked 3 to 4 hours on LOW. Use the meat in tacos, over rice, in quesadillas or on salads. Keeps 4 days in the fridge and 3 months in the freezer.
Why this works in the slow cooker
Lime is the star, but it is easy to get wrong. In a pan or on a grill it can taste harsh. In the slow cooker, the juice is diluted by the chicken juices, so it turns round and bright, not sharp, and the garlic and chili powder blend in.
Thighs stay moist for hours, which means you can shred a big batch and use it in several meals. It is the kind of recipe that pays you back on Wednesday.
The sauce is also a great way to use up limes on the counter. Four limes give you the juice and zest you need, and the flavor is far better than anything from a bottle.
Ingredient notes
Chicken thighs: Boneless, skinless thighs shred well and do not dry out. Trim off any thick pieces of fat.
Fresh lime juice: Bottled juice tastes metallic and flat. Squeeze real limes, about 3 to 4 for the amount here.
Lime zest: Zest adds fresh aroma and a floral note that juice alone cannot. Add it at the end so the heat does not dull it.
Chili powder: Use a mild blend. It is a spice mix, so it adds depth, not much heat.
Honey: Just a tablespoon balances the acid and rounds the flavor.
Tips for bright, juicy chicken
Use zest at the end: Lime juice cooks down, but zest stays fresh. Add it after shredding for the best aroma.
Do not marinate for long: The most common mistake is soaking chicken in lime juice overnight. The acid makes the meat mealy. Mix and cook right away.
Skim the juices: A thin layer of fat floats on top. Skim it before tossing the chicken so the meat is not greasy.
Toast the spices if you can: Stirring the chili powder and cumin in a dry skillet for 30 seconds before mixing wakes up their oils. It is optional, but it adds a roasted note.
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Swaps and variations
Add a diced jalapeno or a chipotle in adobo for heat. Swap the honey for agave. Use orange juice for half of the lime for a milder flavor. For breasts, cut the time to 3 hours on LOW and check for 165°F. Do not add dairy like sour cream to the cooker, it will curdle. Add it at the table.
For a sweeter, sticky version, uncover the cooker for the last 20 minutes on HIGH so the juices reduce and cling to the chicken. Another option is to spread the shredded chicken on a sheet pan and broil for 4 minutes for crisp edges.
What to serve with it
Pile the chicken into warm tortillas with avocado, red cabbage and cilantro. Spoon it over cilantro rice with black beans for bowls, or toss it into a big salad with corn and tomatoes.
For meal prep, portion the chicken into containers with rice and beans on Sunday. Keep lime wedges, cilantro and a few slices of avocado separate, and add them just before eating so they stay fresh.
Storing and meal prep
Store the shredded chicken with some juices in a covered container in the fridge for up to 4 days. The juices keep it moist.
Freeze flat in zip bags for up to 3 months. Thaw in the fridge overnight and reheat in a skillet over medium heat with a splash of broth until it is hot all the way through.
Chili Lime Chicken in the Crockpot at a glance
- Prep time: 10 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 14, led by boneless skinless chicken thighs, fresh lime juice, lime zest, olive oil
Tips for Chili Lime Chicken in the Crockpot
Do not marinate longer than 2 hours, lime juice starts to make chicken mushy. Breasts work if cooked 3 to 4 hours on LOW. Use the meat in tacos, over rice, in quesadillas or on salads. Keeps 4 days in the fridge and 3 months in the freezer.
Chili Lime Chicken in the Crockpot FAQ
How long does Chili Lime Chicken in the Crockpot take?
Chili Lime Chicken in the Crockpot takes 5 hours of cooking after 10 minutes of prep.
How many people does Chili Lime Chicken in the Crockpot serve?
This recipe makes 6 servings.
What do I need to make Chili Lime Chicken in the Crockpot?
14 ingredients, led by boneless skinless chicken thighs, fresh lime juice, lime zest, olive oil. Amounts are in the recipe card above.
