Craving a hands-off meal that delivers massive flavor? These Zesty Lime & Chipotle Slow Cooker Chicken Tacos are just the ticket. Toss your ingredients into the slow cooker, let them bathe in spices and citrusy goodness, and before you know it, you’ll have tender, succulent chicken ready to pile onto warm tortillas. This recipe brings a little fiesta right into your kitchen without the fuss.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 (14.5-ounce) can diced tomatoes with green chiles
- 2 tablespoons chipotle chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Zest and juice of 1 lime
- Warm tortillas, for serving
- Your favorite taco toppings (shredded lettuce, cheese, salsa, sour cream, etc.)
Instructions
Lightly coat the inside of your slow cooker with cooking spray or a small drizzle of oil. Place the chicken breasts in the slow cooker, then pour in the chicken broth and diced tomatoes (along with their juices). Sprinkle in the chipotle chili powder, cumin, garlic powder, salt, and pepper. Add the lime zest and juice to brighten the flavors. Gently stir so the chicken is evenly coated.
Set your slow cooker to low heat and let the chicken simmer for about 6 hours, or until it’s fork-tender. If you’re short on time, you can cook it on high for about 3 to 4 hours instead. Once the chicken is easily shreddable, use two forks to shred it right in the slow cooker, allowing the meat to soak up all those savory juices.
Warm your tortillas in a skillet or microwave just before serving. Spoon the succulent shredded chicken onto each tortilla, and top with a sprinkle of cheese, fresh lettuce, or your favorite zesty salsa.
This recipe is perfect for busy weeknights, crowd-pleasing taco bars, or a simple family dinner. The slow cooker does most of the work, and you’re rewarded with juicy, flavor-packed chicken. To keep it on the lighter side, opt for whole-wheat tortillas and load up on fresh veggies. If you’re craving something spicier, add fresh jalapeños or an extra pinch of chili powder. Make it vegetarian by swapping the chicken for black beans or hearty portobello mushrooms. Enjoy the festivity of taco night—with minimal prep and maximum flavor!
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
