Crockpot Chili Lime Chicken Tacos

I made chili lime chicken in my crockpot a couple weeks ago and realized I never posted the recipe. It’s another really great weeknight meal to make when you don’t have a ton of time to cook. Throwing ingredients in a crockpot in the morning and letting it all cook throughout the day is probably one of my top 5 favorite things. It always turns out well and it’s just so easy.

I used the chicken for tacos on Cinco de Mayo and they were darn tasty. A tad spicy, but I like it that way! You could always omit the peppers in adobo sauce if you don’t like too much spice, but I suggest you keep them.

Cilantro-lime rice has always been a favorite of mine and knew it would go well with the tacos. I had some extra coconut milk that I didn’t want to go to waste, so I added some in to the rice as well; it was super creamy and full of flavor. The rice is super easy to make; all you need is one cup of cooked white rice, a half cup of chopped cilantro, one tablespoon of lime juice and if you’d like to add coconut milk, a half cup of that or more to taste.

To be completely honest, I don’t remember where I found this recipe, so I can’t take credit for it. It’s one I’ve used many times over the past few years and just have it written down in my notes. Either way, it’s delicious and I urge you to make it!

Crockpot Mexican 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 soft flour tortillas

• 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 tortillas. Top as desired.

Enjoy!