We love a chicken recipe that you can serve multiple different ways. The chili lime seasoning – we used Tajin – gives it a big flavor that is great for serving over rice, in tacos, rolled up in enchiladas, as nachos, or with a salad. Honestly, it was so good my husband started eating it plain.
And it’s so easy to throw together. Just dump everything in the slow cooker, and let the slow cooker (and the seasoning) do the heavy lifting for you. You’ll want to add this to your dinner rotation permanently.
Why You’ll Love This Easy Chicken Recipe
- 6 ingredients: we keep it really simple with mostly pantry staples, but we promise it still delivers on flavor thanks to the seasoning.
- Dump-and-go: because any dinner that can be thrown together in less than 5 minutes is what we’re all looking for during this time of year.
- Chili lime flavor: The Tajin (or any other brand of chili lime seasoning) is the star here. With chili, lime, and salt in ONE container, it’s less you have to keep on hand or measure.
- Great for meal prep: where this chicken is so versatile, it’s great for meal prep! You can prep 5 of the same meals, or just prep the chicken and serve it a little differently every day so you won’t get bored.
Key Ingredient Notes for Chili Lime Chicken:
With just 6 ingredients, we keep it really simple, but there’s a reason behind each and every one.
- Chicken thighs: if you want juicier, more tender slow cooker chicken, using thighs instead of chicken breasts is one of the easiest ways to do it. It’s harder to overcook them, too.
- Chicken broth: this adds to our mission of keeping this chicken as tender as possible. The broth keeps it from drying out, as well as adds a little boost of flavor.
- Lime juice: we prefer to use fresh lime juice to brighten it up. The extra tartness paired with the chili lime seasoning is a big flavor payoff.
- Chili Lime Seasoning: we used Tajin, because that’s what we keep on hand (we like to put it on mangoes). It’s made from chili peppers, salt, and lime, which gives a tangy, mild bite. Trader Joe’s sells a really popular chili lime blend, and most store brands now carry a chili lime blend, too. If you can’t find it or don’t want to buy it, you could use a little chili powder, an extra squeeze of lime, and a sprinkle of salt.
- Onion: adds a little depth of flavor, especially as it cooks with the broth, almost making a light sauce for the chicken.
- Cilantro: for a bit of freshness. If you’re someone who doesn’t like the taste, you can leave this out.
How to make crockpot chili lime chicken
This is one of the simplest recipes to make! It’s ready to cook in a matter of minutes. Let the slow cooker do all the work, and when you’re ready to eat, just shred and serve.
- Place the chicken thighs in the slow cooker.
- Add broth and lime juice, then cover the thighs completely with the chili lime seasoning.
- Layer the onions on top and add the cilantro (if desired).
- Cook on low for 4-6 hours or high for 2-3 hours. Just make sure the chicken reaches 165 degrees F.
- Shred the chicken directly in the slow cooker, then stir it together with the onions and broth.
- Serve topped with a little extra sprinkle of cilantro, any way you prefer (tacos, quesadillas, over rice, etc.)
If you’re making this as meal prep for the week, store the chicken separately in its own container or containers. It is juicy, and it does have a little bit of sauce. Storing it separately will keep it from making any other ingredients you prep to serve with it soggy.
Serving Suggestions
Like we mentioned above, one of the best things about this recipe is its versatility. It can be served in so many different ways that each time it almost feels completely new.
- Tacos: shredded chicken tacos are a great weeknight dinner, and you can top them with a little Cilantro Lime Dressing – delicious!
- Chicken Burrito Bowls: add black beans, chopped avocado, corn, tomatoes, and serve it over Cilantro Lime Rice.
- Nachos: pile it on some chips, with shredded cheese or this easy queso blanco, then top it with some jalapenos.
- Salad: use a chopped romaine base and add a little pico, cotija cheese, and some tortilla chips for a little crunch.
- Quesadillas: this is my kids’ favorite way to eat this tajin chicken!
- Burritos: we love a crispy burrito, and you could add the chicken to these simple bean and cheese ones.
- Meal prep: portion the chicken into containers, and then prep separate containers with a little bit of rice and veggies (try this corn salad) for the week.
Tips, Variations, and Substitutions
- You can use chicken breasts instead of chicken thighs. Just reduce the time slightly (by about an hour).
- Adjust the spice level. Adding more Tajin or extra chili powder will give it a little more kick. If you want it even spicier, add some red pepper flakes for extra heat.
- No chili lime seasoning? Sub it for chili powder + a little salt + extra squeeze of lime juice.
Frequently Asked Questions About Chili Lime Chicken
Cook this crockpot chicken on low for 4-6 hours or high for 2-3 if thawed. If frozen, it should cook for 5-7 hours on low, or 4-5 on high.
You can use two forks, tools like bear claws, or you can use a hand mixer to do it really fast and evenly. Just make sure you watch for any hot liquid splatters.
Tajin is mildly spicy. It is more tangy with just a little heat. More like a little warmth versus a big kick.
This will store well in the fridge in an airtight container for 3-5 days.
Yes! You can freeze it before or after cooking. See the note in the recipe card.
More Slow Cooker Chicken Recipes You’ll Love
Slow Cooker Chili Lime Chicken Recipe
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- ½ cup chicken broth
- juice of two limes
- 1 Tablespoon chili lime seasoning, I used Tajin
- ½ small onion, sliced thin
- ¼ cup chopped cilantro
Equipment
Instructions
- To a slow cooker, add the chicken thighs and pour the chicken broth and lime juice over top of them.
- Top the chicken with chili lime seasoning, covering it completely. Layer the sliced onions over top and add the cilantro.
- Cook for 3-4 hours on low or 2-3 hours on high.
- Shred chicken and serve over rice, or in quesadillas or tacos.
Notes
- To freeze before cooking, dump all the ingredients in a freezer-safe bag or container and place in the freezer for up to 90 days. Cook it from frozen by dumping the contents into the slow cooker and adding 1-2 hours to the cooking time.
- To freeze after cooking, let the chicken cool, then transfer it to a freezer-safe bag or container. Freeze for up to 90 days. Thaw it overnight in the fridge, then reheat on the stovetop or in the microwave until warm.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
