Chipotle Lime Chicken Tacos
Make flavorful Chipotle Lime Chicken Tacos in the slow cooker with smoky chipotle peppers, fresh lime, and tender shredded chicken.
Servings: 8 servings
Equipment
- slow cooker
- mixing bowl (small)
- 2 forks for shredding
Ingredients
- 1½ pounds boneless skinless chicken breasts
- Salt and pepper to taste
- 1 lime zested and juiced
- 2 chipotle chilies in adobo finely minced (or more to taste)
- 1 tablespoon chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- ½ cup water
Additional ingredients
- Tortillas warmed
- Lettuce shredded
- Cheddar cheese shredded
- Tomatoes chopped
- Sour cream optional
Instructions
- Place the chicken breasts in the bottom of a slow cooker and season with salt and pepper.1½ pounds boneless skinless chicken breasts, Salt and pepper
- In a small bowl, combine the lime zest, lime juice, chipotle chilies, chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, oregano, and water.1 lime, 2 chipotle chilies in adobo, 1 tablespoon chili powder, 1½ teaspoons ground cumin, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon dried oregano, ½ cup water
- Pour the mixture over the chicken.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken shreds easily with a fork.
- Remove the chicken from the slow cooker and shred using two forks.
- Add some of the cooking liquid back into the shredded chicken to keep it moist.
- Serve in warmed tortillas with desired toppings.Tortillas, Lettuce, Cheddar cheese, Tomatoes, Sour cream
Notes
🥡 STORAGE
- Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
- Keep some cooking liquid with the chicken to help maintain moisture.
♨️ REHEATING
- Reheat in a skillet over medium-low heat until warmed through.
- Microwave in 30-second intervals, stirring between each interval.
❄️ FREEZING
- Freeze the cooled shredded chicken with some cooking liquid for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
💡 TIPS FOR BEST RESULTS
- Use freshly squeezed lime juice.
- Add extra chipotle peppers for additional heat.
- Warm tortillas before serving.
- Save extra cooking liquid for reheating leftovers.
🍳 ALTERNATE COOKING METHODS
- Instant Pot: Cook on High Pressure for 10 to 12 minutes, then allow a 10-minute natural release.
- Oven: Bake covered at 325°F until chicken is tender enough to shred.
♻️ LEFTOVERS
- Make burrito bowls.
- Use in quesadillas.
- Add to nachos.
- Serve over salads.
- Stuff into baked potatoes.
📝 NOTES
- Heat levels vary among chipotle pepper brands.
- Chicken thighs may require slightly less cooking time.
- Double the recipe easily for parties and meal prep.
- Nutritional information provided is for the chicken and seasonings only.
Nutrition
Calories: 108kcal | Carbohydrates: 3g | Protein: 18g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 408mg | Potassium: 358mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 394IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg
