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Slow Cooker Chipotle Lime Chicken - Bold, Bright, and Effortless

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2–2.5 pounds boneless, skinless chicken breasts (or thighs for extra juiciness)
  • 2–3 chipotle peppers in adobo, minced, plus 1–2 tablespoons adobo sauce
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1/2 cup chicken broth (low-sodium)
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1 teaspoon lime zest
  • 1 tablespoon honey (or maple syrup)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • Optional add-ins: 1 can fire-roasted diced tomatoes (drained), 1 can black beans (rinsed), or 1 cup corn
  • To serve: Warm tortillas, cilantro, avocado, shredded cabbage, crumbled queso fresco, lime wedges, rice, or cauliflower rice

Method
 

  1. Prep the flavor base: In a small bowl, mix the minced chipotle peppers, adobo sauce, garlic, cumin, smoked paprika, oregano, salt, pepper, honey, olive oil, lime zest, and lime juice. Stir until it forms a thick paste.
  2. Layer the slow cooker: Scatter the chopped onion in the bottom of the slow cooker. Place the chicken on top. Pour the spice-lime paste over the chicken and spread it evenly. Add the chicken broth around the sides.
  3. Optional add-ins: If using tomatoes, black beans, or corn, add them now. They’ll soak up the flavor and bulk up your meal prep.
  4. Cook low and slow: Cover and cook on Low for 4–6 hours or High for 2.5–3.5 hours, until the chicken is very tender and easily shreds with a fork.
  5. Shred and season: Remove the chicken to a cutting board and shred with two forks. Return it to the pot, stir to coat, and taste. Add a pinch more salt, a squeeze of lime, or a spoon of adobo if you want more kick.
  6. Reduce the sauce (optional): If the mixture seems too saucy, leave the lid off and let it cook on High for 10–15 minutes. Alternatively, transfer some cooking liquid to a skillet and simmer until slightly thickened, then stir it back in.
  7. Serve: Spoon the chicken into warm tortillas, over rice, or into bowls. Top with cilantro, avocado, cabbage, queso fresco, and extra lime.