Slow Cooker Chili Lime Chicken
Make dinner easy, use your slow cooker to make this chili lime chicken. Simple to make with a few ingredients and a little bit of time, while you go on with your day.
You can make a Mexican meal in your crockpot using this recipe and four ingredients.
I use my slow cooker all the time. I really do mean – All. The. Time. Â It’s probably cooking supper once or twice a week. Some weeks, even more often than that.
Why? Because I’m busy and I want to have good meals for my family. I do some planning when I make the grocery list. Then I make up freezer meals in zip top bags. When I have a busy day ahead of me, I dump one of those freezer meals into the slow cooker and I’m all set.
This is the epitome (greatest thing ever) of convenience cooking. I started cooking like this when I was a single mom of two kids involved in extracurricular activities. I worked full time and went to college, too. I needed #ConvenienceCooking.
If I didn’t come up with recipes that were easy to make and healthy to eat, we were going to spend our evenings at the drive thru window or meeting the delivery guy at the front door. Not bad once in a while for a treat or super fast supper solution. Not a good plan for the weekly menu.
I had to keep in mind my budget (both time and money) as well as the fact that teenagers and growing tweens eat a lot. They are active -which burns tons of energy- and growing both of those tasks take a lot of fuel.
Have you watched teenagers eat when they think nobody is looking? Nothing is safe. Everything edible is fair game. Girls and Boys alike! The one difference I noticed – girls are willing to cook or bake something … boys are just eating machines.
[bctt tweet=”Fill up your family with this Slow Cooker Chili Lime Chicken dinner. “]
This recipe can be doubled or tripled to accommodate the appetites of your teenagers. Which might be important if they have a friend stay for supper.
Chili Lime Chicken Recipe
Ingredients:
- 4 Chicken Thighs
- 1/2 c Lime Juice
- 4 TB Chili Powder
- 1/2 c Chicken Broth
Recipe Directions:
- Place chicken thighs in bottom of your slow cooker.
- Squeeze or drizzle the lime juice over the chicken.
- Shake chili powder on each chicken thigh.
- Add chicken broth and cook on low 4-6 hours.
Make your life a bit easier and add 1 cup of rice to the slow cooker during the last half hour of cooking time. Or go ahead and fix your favorite rice recipe.
Approximate Nutritional Information:
Servings Per Recipe: 4 servings. Amount Per Serving: Calories: 265, Total Fat: 15g, Cholesterol: 105mg, Sodium: 99mg, Total Carbs: 0g, Protein: 30g
Make It a Meal:
Make some rice and serve with broccoli. Serve with refried beans and cheese. If you made up some salsa from Salsas and Moles, pull that out and put it on the table.
Variations:
I love the flavor of lime, but if you don’t have limes, you can substitute lemon, grapefruit or even orange. The citric acid is what really does the trick in this recipe.
If you don’t have chicken thighs, you can use any piece of chicken that you do have. Drumsticks work really well. Breasts and tenders are good too. I like the dark meat with skin in this recipe because it gives up those wonderfully delicious juices that soak into the rice.
If you want, you can shred the meat from the bones and use it as taco or burrito filling.
If you have Chili Lime Chicken leftovers, they store well in the refrigerator for up to a week. I learned that if I put leftovers in a clear container, my family eats them.
If I want to use the leftovers in a recipe for a second meal, I have to “hide” the leftovers in a solid container. Nobody in my house opens containers to see what’s inside. If they can see it, they eat it.
Even my son’s friend, Jared, who was the leftover eating monster of the gang, didn’t open lids to see inside solid containers. And that boy would eat anything and everything!
You can also freeze the leftovers and store for a month or so. Remember to label your freezer package.
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