Description
Want a vibrant, flavorful meal that’s perfect for tacos, salads, or a simple dinner? Spicy Lime Chicken is the ultimate recipe! This slow-cooker dish features tender, shredded chicken infused with zesty lime juice, spicy chili powder, and bright lime zest, all cooked in a savory chicken broth.
Ingredients
- For the Chicken:
- 1-1/2 pounds boneless, skinless chicken breast halves (about 4)
- 2 cups chicken broth
- 3 tablespoons lime juice
- 1 tablespoon chili powder
- 1 teaspoon grated lime zest
- Fresh cilantro leaves, for garnish (optional)
Why These Ingredients Matter
- Chicken Breasts: Lean and tender, perfect for shredding.
- Chicken Broth: Keeps chicken moist and adds savory depth.
- Lime Juice: Brings bright, tangy acidity.
- Chili Powder: Adds a mild, smoky heat.
- Lime Zest: Enhances citrus flavor with a fresh, aromatic kick.
- Cilantro: Provides a fresh, herby garnish.
Substitutions and Variations
- Chicken: Swap with boneless, skinless chicken thighs (same cooking time) or 1-1/2 pounds pork tenderloin (cook 3-4 hours).
- Broth: Use vegetable broth or water with 1 teaspoon bouillon.
- Lime Juice: Replace with lemon juice for a different citrus note.
- Chili Powder: Swap with 1 teaspoon chipotle powder for smokier heat or 1/2 teaspoon cayenne for more spice.
- Lime Zest: Use lemon zest or omit if unavailable.
- Cilantro: Substitute with parsley or green onions, or omit.
- Gluten-Free: Naturally gluten-free; ensure broth is gluten-free.
- Spicier Version: Add 1/2 teaspoon red pepper flakes or 1 sliced jalapeño to the broth.
- Creamy Twist: Stir in 1/4 cup sour cream or Greek yogurt after shredding.
Instructions
Step 1: Prep Your Ingredients
- Trim any visible fat from 1-1/2 pounds boneless, skinless chicken breasts (about 4).
- Measure 2 cups chicken broth, 3 tablespoons lime juice, 1 tablespoon chili powder.
- Grate 1 teaspoon lime zest (from about 1 lime).
- Wash and dry fresh cilantro leaves for garnish (optional).
- Grease a 3-quart slow cooker with cooking spray.
Tip: Zest the lime before juicing for easier handling; trim chicken for a leaner result.
Step 2: Prep the Slow Cooker
- Add Chicken: Place chicken breasts in the greased 3-quart slow cooker.
- Mix Broth: In a small bowl or measuring cup, whisk 2 cups chicken broth, 3 tablespoons lime juice, and 1 tablespoon chili powder until combined.
- Pour Over Chicken: Pour the broth mixture over the chicken, ensuring it’s mostly submerged.
Tip: Ensure chicken is in a single layer for even cooking; stir the broth mixture to evenly distribute chili powder.
Step 3: Slow Cook
- Cook on Low: Cover and cook on Low for 3 hours, until chicken is tender and reaches an internal temperature of 165°F (74°C).
Tip: Check at 2.5 hours with a thermometer to avoid overcooking; don’t lift the lid often to maintain heat.
Step 4: Shred the Chicken
- Remove Chicken: Transfer chicken to a large bowl or cutting board.
- Shred: When cool enough to handle (about 5 minutes), shred chicken with two forks into bite-sized pieces.
- Return to Slow Cooker: Return shredded chicken to the slow cooker and stir to coat with the cooking liquid.
Tip: Shred finely for versatile use; reserve some cooking liquid for serving if desired.
Step 5: Add Lime Zest
- Stir in Zest: Add 1 teaspoon grated lime zest to the shredded chicken and stir to combine, enhancing the citrus flavor.
Tip: Add zest gradually and taste to adjust; it’s potent, so a little goes a long way.
Step 6: Serve
- Garnish: Serve chicken hot, garnished with fresh cilantro leaves if desired.
- Serving Ideas: Use in tacos, burrito bowls, salads, or as a main dish with rice or quinoa.
Tip: Use a slotted spoon to serve if using in tacos to avoid excess liquid; offer extra lime wedges for added zing.