Description

Ever wondered how to infuse chicken with bold, tangy flavors without spending hours in the kitchen? Picture digging into Spicy Lime Chicken, where tender, slow-cooked chicken breasts soak up a vibrant mix of lime juice, chili powder, and chicken broth, finished with a fresh burst of lime zest and cilantro.

Ingredients

Each ingredient in Spicy Lime Chicken contributes to its zesty, spicy, and juicy profile. Substitutions make it adaptable to your pantry.

Boneless, Skinless Chicken Breast Halves (1.5 lbs, about 4): Lean, tender protein that shreds easily. Substitution: Chicken thighs or tenderloins (adjust cooking time slightly).
Chicken Broth (2 cups): Adds moisture and savory depth. Substitution: Vegetable broth or water with 1 tsp bouillon.
Lime Juice (3 tbsp): Provides bright, tangy flavor. Substitution: Lemon juice or 2 tbsp bottled lime juice.
Chili Powder (1 tbsp): Brings mild heat and smokiness. Substitution: 1 tsp paprika plus ½ tsp cayenne for more heat.
Grated Lime Zest (1 tsp): Enhances citrusy aroma. Substitution: Lemon zest or ½ tsp dried lime peel.
Fresh Cilantro Leaves: Adds fresh, herby garnish. Substitution: Parsley or green onions, or omit.

Why These Ingredients Matter:

Chicken breasts and broth create a juicy, tender base that absorbs flavors.
Lime juice and zest deliver a vibrant, citrusy kick that brightens the dish.
Chili powder adds just enough spice to keep things exciting without overwhelming.
Slow cooking melds flavors and ensures effortless, fall-apart chicken.

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Instructions

Prep the Chicken (5 minutes):
- Place 1.5 lbs boneless, skinless chicken breast halves (about 4) in a greased 3-quart slow cooker.
- In a small bowl, combine 2 cups chicken broth, 3 tbsp lime juice, and 1 tbsp chili powder; pour over the chicken. Tip: Grease the slow cooker with cooking spray for easy cleanup; ensure chicken is submerged in the liquid for even cooking.
Slow Cook the Chicken (3 hours):
- Cover and cook on low for 3 hours, until the chicken is tender and a thermometer inserted reads 165°F (74°C). Tip: Check at 2.5 hours to avoid overcooking, as smaller slow cookers may cook faster; avoid lifting the lid to maintain heat.
Shred the Chicken (7 minutes):
- Remove chicken from the slow cooker and let cool slightly (5-10 minutes) until safe to handle.
- Shred the chicken with two forks and return it to the slow cooker with the cooking liquid. Tip: Shred while warm for easier handling; reserve some cooking liquid for serving if you want a saucier dish.
Finish with Zest (3 minutes):
- Stir in 1 tsp grated lime zest to the shredded chicken in the slow cooker.
- Mix gently to combine flavors. Tip: Zest the lime just before adding to maximize freshness; use a microplane for fine zest.
Serve (3 minutes):
- Serve warm, spooning portions (about ¾-1 cup each for 4-6 servings) into tacos, bowls, or as desired.
- Garnish with fresh cilantro leaves if desired. Tip: Use a slotted spoon for less liquid or include some cooking juices for extra flavor; serve immediately for the freshest taste.