Description
Ever wanted a chicken dish that’s bursting with bright, spicy flavors and requires minimal effort? Spicy Lime Chicken is the perfect recipe! This slow-cooker meal combines juicy chicken breasts with tangy lime, a kick of chili powder, and fresh cilantro for a versatile dish that’s great for tacos, salads, or bowls.
Ingredients
Scale
- 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 (optional, for serving)
Why These Ingredients Matter
- Chicken Breasts: Lean protein that becomes tender and shreddable in the slow cooker.
- Chicken Broth: Keeps the chicken moist and adds savory depth.
- Lime Juice: Brings bright, tangy acidity to balance the spice.
- Chili Powder: Adds a warm, spicy kick that defines the dish.
- Lime Zest: Enhances the citrus flavor with a concentrated, aromatic punch.
- Cilantro: Provides a fresh, herbaceous garnish to brighten the dish.
Substitutions and Variations
- Chicken: Swap with boneless chicken thighs for juicier meat or pork tenderloin (cook 3-4 hours).
- Chicken Broth: Use vegetable broth or water with 1/2 teaspoon salt for a lighter option.
- Lime Juice: Replace with lemon juice or orange juice for a different citrus note.
- Chili Powder: Swap with 1 teaspoon smoked paprika plus 1/2 teaspoon cayenne for a smokier heat.
- Lime Zest: Use lemon zest or omit if unavailable (add an extra 1 tablespoon lime juice).
- Cilantro: Substitute with parsley or green onions, or skip for cilantro-averse eaters.
- Gluten-Free: Naturally gluten-free; check broth for additives.
- Lower Sodium: Use low-sodium broth and reduce chili powder to 2 teaspoons if sensitive to salt.
- Spicy Kick: Add 1/4 teaspoon cayenne or a sliced jalapeño to the slow cooker.
- Creamy Twist: Stir in 1/4 cup sour cream or Greek yogurt after shredding for a creamy texture.
Instructions
Step 1: Prep Your Ingredients
- Pat 1-1/2 pounds (about 4) boneless, skinless chicken breast halves dry with paper towels.
- Measure 2 cups chicken broth, 3 tablespoons lime juice, 1 tablespoon chili powder, and 1 teaspoon grated lime zest.
- Wash and pick fresh cilantro leaves for garnish (if using).
Tip: Zest the lime before juicing to make prep easier.
Step 2: Cook the Chicken
- Place Chicken: Arrange chicken breasts in a 3-quart slow cooker.
- Mix Broth: Combine 2 cups chicken broth, 3 tablespoons lime juice, and 1 tablespoon chili powder in a bowl; pour over the chicken.
- Cook: Cover and cook on Low for 3 hours, until the chicken is tender and reaches 165°F (74°C) internally.
Tip: Check at 2.5 hours; smaller breasts may cook faster.
Step 3: Shred the Chicken
- Remove Chicken: Transfer chicken to a cutting board and let cool slightly, about 5-10 minutes.
- Shred: Shred the chicken with two forks into bite-sized pieces.
- Return to Slow Cooker: Place shredded chicken back in the slow cooker with the cooking liquid.
Tip: Shred finely for tacos or coarsely for bowls, depending on your preference.
Step 4: Finish the Dish
- Add Zest: Stir in 1 teaspoon grated lime zest to the shredded chicken and broth.
- Heat Through: Let the chicken sit in the slow cooker (on Warm or Low) for 5 minutes to absorb the zest’s flavor.
Tip: Taste and adjust with extra lime juice or chili powder if desired.
Step 5: Serve
- Serve the chicken hot, garnished with fresh cilantro leaves if desired. Use in tacos, salads, bowls, or as a main dish with sides.