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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.
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Done and DONE. Let’s eat!
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Has anybody tried this recipe in the Instant Pot?
I’m Mexican and this reminds me on tinga. It would be good on tostadas. I added a lot of lime juice and because there was so much liquid it was a bit like soup. Loved it actually with the lime juice. Would be good as soup honestly with crispy tortilla strips and avocado. I added extra garlic and it was not spicy at all if you use the smoked paprika.
Hi Suseth,
Happy Sunday!!🍂 Thanks a bunch for making this recipe and your review, so glad it was enjoyed:) xx
Hi!
Loved loved loved this but found there was a lot of liquid left at the end – so you drain this off? Or is the 1/2 cup of water optional? Thanks!!
Hi there! If you’d like less liquid I would use less water! xT
Have been looking for some summer crockpot meals for when it’s even too hot to grill. This was a hit, but had to tone down the spice for others. Adding lots of extra honey and lime juice helped ease the level of spice. If you really don’t like heat I’d skip the green chilis, rather than the chipotle as the chipotle is the main flavor.
Hey Mary,
Happy Monday!! Love to hear that this recipe turned out well for you, thanks so much for making it! xT
This was so delicious! I know most people associate a crockpot with cold weather and comfort food, but it hit 110 here today and my goal was to avoid heating up my kitchen. This was perfect and so incredibly easy to pull together and cook it all day. I made a side of roasted Poblanos and baby bell peppers, and My son had it over quinoa while my husband and I had soft street tacos. We added homemade salsa and guacamole for the perfect summer dinner. Leftovers are in the freezer for another meal!
Hey Lucy,
Amazing!! I am so glad to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback:) Wow, that is SO hot!!
This recipe is great! I forgot the lime juice, oops, but it was still delicious, and the leftovers made for great quesadillas and omelets!
Hey Nicole,
Awesome! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
Because of the cinnamon, if you serve it over rice it tastes a little like jerk chicken ? Perhaps I didn’t use enough of the chipotle peppers, or maybe it wasn’t strong enough? ? Not complaining though! ?
Hey Kaley,
I am delighted that this recipe was enjoyed, thanks so much for giving it a go! xxTieghan
I love all of your recipes! This chicken was just okay though…the flavor was good but not amazing…just sort of bland. I used chicken broth instead of water but followed everything else in the recipe. I would recommend salting the chicken really well before adding anything else!
Hi Carla! Thank you for trying this! Please let me know if there are any questions I can help you with! xTieghan
So tasty, tender, healthy and easy! Thank you Tieghan!
Thank you so much Heather! xTieghan
Very good & a nice, different way to use chicken ? Love being able to do it in the crockpot!!
Thank you Ginger! xTieghan
Hi! I love this recipe! Make it regularly for meal prep, salad topping etc. think I’m going to make for a party for sliders. Any suggestions for yummy slider toppings/sauce that would go well?
HI! I would make a spicy chipotle mayo and then a mango salsa! That will be SO good! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I have just found you in the last couple weeks and I have LOVED everything I’ve tried so far, but this one is amazing, so simply and family friendly! My 11 month old, 2 1/2 year old and 4 1/2 year old all LOVE this! Making my second batch in less than a week today! Thank you!
That is so amazing! I am so glad everyone loved this Hallie!
I have just found you in the last couple weeens and I have LOVED everything I’ve tried so far, but this one is amazing, so simply and family friendly! My 11 month old, 2 1/2 year old and 4 1/2 year old all LOVE this! Making my second batch in less than a week today! Thank you!
Thank you Hallie!
This was a delicious supper last night and so easy to make. I have a pet peeve with crockpot recipes that require browning and sauteeing first. That defeats the purpose of why I am choosing a crockpot recipe! (I think I am getting cranky in my old age.) We are recent transplants to Texas so I hesitate to make Tex-Mex food but my Texan grandchildren gave it a thumbs up review. I’m so glad I found your posting!
So glad they loved this Lisa!! Thank you so much!
is this spicy or hot ?
HI! I would say it is mild and not crazy spicy. Please let me know if you have other questions. Hope you love this recipe! Happy Holidays ? 🙂