Crockpot Chili Lime Chicken.
It's time for an easy Sunday dinner, but one that's fun, healthy... and Mexican too!
Servings: 6 Servings
Calories: 171kcal
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
Calories: 171kcal | Carbohydrates: 29g | Protein: 36g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 99mg | Sodium: 773mg | Potassium: 749mg | Fiber: 2g | Sugar: 6g | Vitamin A: 655IU | Vitamin C: 11.1mg | Calcium: 91mg | Iron: 2.6mg
