Slow Cooker Chili Lime Chicken Recipe
This Crockpot Chili Lime Chicken is an easy dump-and-go dinner that’s bursting with flavor. It’s the perfect busy weeknight meal.
Serving4 (4-6) Servings
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
This recipe can be frozen before OR after cooking.
- 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
Calories: 228 kcal · Carbohydrates: 2 g · Protein: 39 g · Fat: 6 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.03 g · Cholesterol: 103 mg · Sodium: 203 mg · Potassium: 713 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 930 IU · Vitamin C: 1 mg · Calcium: 21 mg · Iron: 2 mg