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{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!
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I think this looks like good resipie.
Thank you!
I have made this so many times. I love it!
Please do more crockpot recipes!
So happy you like it Hope!! Thank you!!
Hi Tieghan –
First, I LOVE your website… I’m a total culinary novice, but I’ve been making recipes from your site for the past couple months and they’ve all been a hit. About the chipotle peppers, can you clarify how much I’m supposed to use? I bought a 7oz. can. Just two whole peppers? My household can handle the heat, I just want to make sure I get the serving correct. Thanks!
Hey Emily!!
So sorry for the trouble, it is 1 (4 ounce) can of green chiles and 2 chipotle peppers, not the whole can, just 2 peppers from the can.. Let me know if you have questions. Hope you love them! 🙂
I made this last night for dinner, and it turned out amazing except it was very spicy. Any suggestions on how to tame down the left overs? Thanks!
Hi! Try adding a spoonful of plain greek yogurt, extra cheese or even creating a rice bake out of the chicken. Just layer the chicken with rice or quinoa and cheese. That would be awesome!:)
We just finished eating this. These were truly delicious! The lime and cilantro added a really nice freshness the tacos. Thanks for another awesome recipe!
I am so glad you liked this Ceceil! Thank you so much!!
Hello! I’m a big fan of the site and all your recipes! I was wondering if you could suggest something for me to substitute the chipotle peppers in adobo or if I could just leave them out? Last time I had them I wasn’t that big of a fan, but this chicken looks so good I would still love to try the recipe out. 🙂
Hi Elena!! Thank you so much! You could use just 1-2 teaspoons of chili powder, that will be great! Let me know if you have questions. Hope you had a Merry Christmas!
Hi there! Love your site, and absolutely love your recipes! Quick question about the mexican chili lime chicken. Do you think I can make it in the Instant Pot…i’m kind of obsessed with my pressure cooker so was wondering if I can make it in that.
Hey! I am not sure. I have never cooked with a pressure cooker, so I really have no idea what the result would be. If you have cooked other chicken dishes in it, than I say it is worth a try. Let me know how it goes, thanks!!
First of all, I have been making your recipes for months (maybe a year?!) and when I try other sites (especially for lunches) I am just seriously disappointed. I have such a high level of trust for your recipes that even though many of them aren’t catered to lunch, I go for the “20 minute” or crockpot meals to meal plan for the week on Sunday’s (so I don’t have to spend all day cooking my lunch and dinner!). Seriously, I don’t think you’ve ever disappointed me.
I used this recipe for lunch this week and I’m surprised how flavorful it is. It’s still simple though which is great. My only recommendation is not to use the taco boats.. I keep having them squirt out any liquid from the juicy chicken out the opposite end I bite from, I think because the curve essentially is creating a launch pad. Embarrassing!
YAY! Love that my recipes are working for you! Thank you thank you!!
Haha! oh jeez! You can of course swap the boats out with wraps!!
Thanks Annie glad you liked them!!
Hi Tieghan, I can not tell you how impressed I have been with all of your recipes I have tried so far. My husband is NOT a foodie and difficult to impress and he has loved them all too! thank you. Although I have enjoyed cooking for many years the daily slog of trying to come up with things to please 3 picky eaters has worn me down and you have helped hugely so thank you. I can NOT believe you come up with a NEW recipe EVERY day… just the thought of it exhausts me!
You say in one of your comments you used home made tomato salsa for this. Do you have the recipe on line anywhere? I have had a quick look but can not find one. Thanks! Natalie
Hi Natalie! Oh my gosh, that is so awesome! I am thrilled you guys are loving my recipes, thank you!! I don’t have a recipe for pure tomato salsa, but what I used is the salsa in this post here: https://www.halfbakedharvest.com/bbq-margarita-chicken-tostadas-sweet-jalapeno-margarita-salsa/ it has mangos in it, which I LOVE. if you are looking for just a basic tomato salsa, just search for one online. I am sure a simple one will come up…I always just want to add to them! haha. I also love the salsa from Trader Joes! Let me know if you have any questions and again, I am so excited you are loving my recipes. THANK YOU! ?
Thank you so much. I couldn’t wait to make it so made it with a salsa I had here. Flavors were delicious but unfortunately my new multi-cooker let me down hugely again and the meat was less than succulent – not your fault at all! Doing it in the oven next time. Meanwhile made your one-pot onion soup pasta which was amazing as ever.
Ah! Thats such a bummer it didn’t work out ): Hopefully next time it will! Happy to hear the soup was good!! Thanks Natalie!
Can you make this in the oven or on the stove top?
Hey Melody! Yes, you can make this in the over. 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!
I made this the other night and my husband and I both loved it! Next time I will double the recipe so we have more leftovers. This has great flavor for such a simple recipe!
AWESOME!! So happy you two liked it!! Thanks Lisa!
Hi Tieghan, could you please also provide nutritional values for each serving?
I am sorry, I do not provide nutritional info for my recipe as I do not feel confident they would be correct. Sorry and wish I could help more!
Hi,
I would recommend using the myfitnesspal recipe builder! You can import the recipe using the link and then edit everything as much as you want. This way you can put in all of the products you actually used from your grocery store and it is super accurate.
How many servings does this yield? It look yummy on my way to the store now!!
Hey Jess! It’s about 4-6 people. Hope you love this and thank you!!
Made it yesterday and it came out so delicious!!! It might be a little too spicy for the kids though.. Any tips on how to make it less spicy ? Love your blog! Can’t wait for the book!
HI E! I would use just 1 chipotle chile pepper. Or maybe a mild salsa. Let me know if you have questions. SO happy you love the recipe, thank you!!
Making these right now with frozen chicken and TJ’s peach salsa because that’s all I had – can’t wait for them to come out!
HI!! How did they come out!?