Crock-Pot Chipotle Lime Chicken

February 27, 2017

Crock-Pot Chipotle Lime Chicken

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.

Crock-Pot Chipotle Lime Chicken

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.

Crock-Pot Chipotle Lime Chicken

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.

Crock-Pot Chipotle Lime Chicken

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!

Serves 6

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.

Nutrition facts

One serving yields 173 calories, 6 grams of fat, 3 grams of carbs, and 27 grams of protein.


  1. We don't have Chipotle where I live, so this is perfect to get a taste of it. Yum!

    Charmaine Ng | Architecture & Lifestyle Blog

  2. Love using chipotles and this looks delicious!! One of my favorite unique combos is watermelon with feta - a little sweet and a little salty. Have a great week!

  3. This looks amazing!
    I hope you have a lovely day. :)
    Izzy |

  4. Looks incredible Mike, thanks for sharing!

  5. I tasted the sauce before I threw it in the slow cooker. Holy. Cow. I am so excited to eat this tonight.

  6. Would love to try this recipe. Just to confirm, for portion sake, is that one can of chipotle in adobo or one pepper within the can?

    1. One pepper within the can, unless you want it more spicy in that case add two (even three).
      Hope you'll enjoy it!

  7. Excellent! I made this last night using two peppers...nice trailing heat! Thanks.