Crock-Pot Chipotle Lime Chicken
February 27, 2017
If you, just like me, think that there are many perfect marriages in the food world — like avocado and chocolate or garlic and butter or orange and pork — then you’re probably already familiar with chipotles in adobo sauce.
If not, let me give you a quick primer.
Chipotles in adobo are dried, smoked jalapeños rehydrated and canned in a sweet and tangy purée of tomato, vinegar, garlic, and a couple of spices, for a tasty sauce that packs serious heat but also plenty of balance and body.
What I really love about chipotle in adobo is that they’re complex enough to use as a solo seasoning but they pair really well with herbs, other spices, honey, etc.
These little suckers can do it all. Sauces, glazes, marinades, braises, soups, sandwiches, you name it.
But where I think chipotle in adobo shine is with chicken. There’s nothing quite like the spicy smoky flavor that chipotles give chicken.
It’s almost magical.
So what about an easy dinner that’s fun, healthy, delicious, and super easy to make too?
One that you literally just throw in the slow cooker, go do your thing, and is all ready to be put together when dinner time rolls around.
It seriously could not be simpler.
Guys, this chicken is awesome.
Honestly this is one of those staple recipes that everyone needs to have on hand. It’s great for get together with friends or a family dinner and the leftovers can be used in so many different ways for easy meals throughout the week.
Think about lunch salads or dinner tacos.
This Crock-Pot Chipotle Lime Chicken is tender and juicy, packed with flavor, and so delicious. It will make your taste buds sing for joy.
Crock-Pot Chipotle Lime Chicken Print this recipe!
1 ½ lbs / 680 gr skinless chicken breast, cut into 1½-inch chunks
½ cup tomato sauce (I used Muir Glen)
2 tablespoons vegetable oil (I used coconut)
2 garlic cloves
2 tablespoons canned mild chopped green chiles (I used Old El Paso)
1 tablespoon apple cider vinegar
3 tablespoons lime juice
⅓ cup fresh cilantro (or parsley)
2 teaspoons granulated sweetener of choice (I used coconut sugar)
1 chipotle in adobo sauce (adjust to taste)
1 teaspoon salt
¼ teaspoon ground black pepper
Fresh chopped cilantro (or parsley) for garnish
Combine tomato sauce, garlic, green chiles, vinegar, lime juice, cilantro, sweetener, chipotle, salt, and pepper in the bowl of a food processor (or blender) and pulse until smooth.
Grease the insert of your slow cooker and add chicken breast. Pour sauce over the chicken and cover with the lid.
Cook on low for 6 hours or high for 4 hours.
Taste and adjust seasoning as needed. Sprinkle with chopped fresh cilantro (or parsley) and serve.
One serving yields 173 calories, 6 grams of fat, 3 grams of carbs, and 27 grams of protein.