Next Post
Panzanella Style Caprese Asparagus Salad.
This post may contain affiliate links, please see our privacy policy for details.
{This post is sponsored by Target! I used their awesome Old El Paso Soft Tortilla Tacos Boats to make this super easy family dinner}
It’s time for an easy Sunday dinner, but one that’s fun, healthy… and Mexican too!
One that you literally just throw in the crockpot, go do your thing, and is all ready to be put together when dinner time rolls around. It really could not be simpler. And guys, this chicken is DELICIOUS! This is one of those staple recipes that everyone needs to have on hand. Not only is it great for Sunday night family dinners, but the leftovers are the best, and can be used in so many different ways for extra easy meals throughout the week. Think breakfast tacos, lunch salads and taco dinner boats.
Ok ok, and not only is this Crockpot Mexican Chili Lime Chicken great for dinner tonight, but I cannot lie, this dish would be PERFECT for Cinco de Mayo (this Thursday people)! Just prep the chicken in the morning and then come home to perfectly cooked chicken ready to be turned into an amazing Mexican feast…
Here’s how this goes down, grab your Old El Paso taco boats, load them up with the crockpot chicken, guacamole, cheese, salsa and any other toppings you see fit. I go heavy on the guacamole (ok and the cheese), but you know I am avocado obsessed (seriously, I’ve been putting avocado on and or in, all the recipes for the book, like so many of them my editor is going to freak).
This would be a great dish to serve to guests after an enjoyable day of say… snowshoeing? Cause that’s what you’d be doing here today… thanks to two full days of snowfall! But for most of you lucky people, just throw everything in your crockpot, head out for a day of… hiking, biking, boating, swimming? Then come back and celebrate a fun evening filled with family, friends and this delicious Crockpot Mexican Chili Lime Chicken… Olé!
Crockpot Chili Lime Chicken.
Servings: 6 Servings
Calories Per Serving: 171 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 1/2 of a small sweet onion diced
- 2 cloves garlic minced or grated
- 1 tablespoon brown sugar or honey
- 2 canned chipotle chiles in adobo, chopped (not the whole can, just the 2 chiles
- 2 teaspoons smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt + more to taste
- 1/3 cup salsa + more for serving
- 1 (4 ounce) can diced green chiles
- juice of 1-2 limes
- 1/2 cup fresh cilantro chopped
- 8 Old El Paso Soft Tortilla Taco Boats warmed
- shredded cheese + guacamole + salsa for serving
Instructions
- In the bowl of your crockpot, combine the chicken, onion, garlic, brown sugar (or honey), chipotle chile peppers, paprika, oregano, cumin, cinnamon, salt, salsa and diced green chiles. Add 1/2 cup water, cover and cook on LOW for 6-7 hours or on HIGH for 4-6 hours. Once the chicken is done cooking, shred with two forks and then stir in the lime juice and cilantro.
- Serve the chicken in warmed taco boats, tortillas or use in wraps. Top as desired.
Done and DONE. Let’s eat!
}
Wow! These are beautiful. As soon as I read through the recipe, I went to the market to buy the ingredients. Made it that night and it was delicious. Great flavor and just as good as you said it would be. I check in with your blog most days and have enjoyed so many of your recipes. Thank you.
YAY! SO happy you tried and liked it!! Thank you so much Louie!!
I made these tonight & it was SO good. This is the best pulled chicken I have ever made. So much flavor!! Thanks for the recipe, it will be a staple in or home 🙂
YAY So happy Alexa! Thank you(:
can you tell me what kind of salsa you used?
HI Anna! I used a homemade tomato salsa that was about Medium heat. I love Trader Joes tomato salsa too! Thanks and let me know if you have other questions.
And if you don’t have a crackpot?
HI! You can simmer everything on the stove in a dutch oven or heavy pot with a lid over LOW heat for 3-4 four or until the chicken shreds easily. Let me know if you have questions, thanks!
I too am very obsessed with guacamole. Our destitute stash of avocados is proof. XD While I don’t have a crockpot, I definitely love those recipes where you leave it on the stovetop or in the oven for an hour or two and relaaaaaaaaax until it’s time to eat! Nom nom!
LOL!! Although the suspense can be unbarring when your hungry!!
Everything’s fine, but “Mexican”?! Ever been there? Can you please tell what part of that country this dish can be found?…One last thing: hard shell tacos, from Mexico?! HAHAHA HAHA…
Yum!!! That looks amazing! But sadly I don’t own a crock pot… ;( Could you do this in the oven somehow??
HI! Yes, that works great! Combine everything on the in a dutch oven or heavy pot with a lid cook at 325 for 3-4 hours or until the chicken shreds easily. I would also add a cup of water to make sure the chicken does not get dry. Let me know if you have questions, thanks!
This looks incredible. My mouth is literally watering. I am so excited for the eventual release of your cookbook; it will be what’s for Christmas/Birthday/Un-birthday for EVERYONE.
…I really want to cut some of that corn off the cob and put it in the tacos. Mmm.
Thank so much Kate! I hope you and everyone loves the book!! (:
Sounds really good. Thank you and have a Great Sunday!
Thanks Liz! You to!!
I recently discovered that I’m totally in love with mexican food and I got this slight feeling you are too 🙂
Anyway, this awesome simple dinner sounds like a good way to introduce my – not so openminded eater – boyfriend to the mexican cuisine !!!
Love the pictures.. as always!!
Your right! I am!
Thanks Eva, Hope you both love it!
Just wanted to tell you that I love your blog! I check it every day. Love that chandelier in the barn! Was wondering what you favorite food blogs are.
Hi Barbara, thank you SO much for your kind words!! it means a lot that you check in everyday. Thank you, thank you! ? I actually do not read a ton of food blogs since I don’t have a ton of time, but I love the Pinterest and pin a lot of other bloggers recipes there! I also love the blog Cupcakes and Cashmere! Thanks again!
In the crock pot now :). I’m planning to add a can of pinto beans when it’s 30 minutes out from being done. Thanks for an easy recipe!
Blessings,
Angela
Hi Angela! Sounds amazing! Hope you love it!
Thanks!!
The bowls look really good but so does the ear of sweet corn.
I really like the combination.
YAY Thanks Nancy! Have A great Sunday (:
It might be snowing in Colorado, but it’s pouring in Virginia… and will be pouring all day long 🙁 It will still be nice to throw this in the crockpot and do a spring cleaning around here! Looks amazing, as always Tieghan!
I have to say snow might be a tiny bit nicer than rain, but not by much!!
Hope you love it as always (: Thank you!
Wow, sounds wonderful. Have a Mexican friend so it would be great to make this for him. Your recipes are amazing. I don’t get time to check the website out frequently but did I just spy you are bringing out a book? Fab
Hope you guys love it!!
I am in the process of coming out with A book!! So stay tuned!! Thank you!