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Slow Cooker Chipotle Lime Chicken - Bright, Smoky, 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 lbs boneless, skinless chicken breasts (or thighs for richer flavor)
  • 3–4 chipotle peppers in adobo, chopped (plus 1–2 tablespoons of the adobo sauce)
  • 1/3 cup fresh lime juice (about 3–4 limes), plus the zest of 1 lime
  • 1/2 cup low-sodium chicken broth
  • 3 cloves garlic, minced
  • 1 small yellow onion, thinly sliced
  • 1–2 tablespoons honey (or maple syrup), to balance the heat
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika (optional, for extra smokiness)
  • 1–1.5 teaspoons kosher salt, to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil (optional, helps keep breasts moist)
  • Fresh cilantro, chopped, for serving
  • Lime wedges, for serving

Method
 

  1. Build the base: Add sliced onion to the bottom of the slow cooker. This creates a flavorful bed and keeps the chicken elevated for even cooking.
  2. Make the sauce: In a bowl, combine chopped chipotle peppers, adobo sauce, lime juice, lime zest, chicken broth, garlic, honey, cumin, oregano, smoked paprika, salt, pepper, and olive oil. Stir well.
  3. Add the chicken: Place the chicken on top of the onions. Pour the sauce over the chicken, making sure it’s coated.
  4. Cook low and slow: Cover and cook on Low for 4.5–6 hours or on High for 2.5–3.5 hours, until the chicken is tender and easily shreds with two forks. Breasts typically take less time than thighs.
  5. Shred and season: Remove the chicken to a cutting board and shred with two forks. Return it to the slow cooker and toss with the sauce. Taste and adjust salt, lime, or honey as needed.
  6. Serve: Top with fresh cilantro and an extra squeeze of lime. Use for tacos, burrito bowls, tostadas, or over rice with avocado and corn.