Crockpot Mexican Chili Lime Chicken Tacos

By baderr

It’s time for an easy Sunday dinner, but one that’s fun, healthy… and Mexican too! Recipe found at https://www.halfbakedharvest.com/crockpot-mexican-chili-lime-chicken/

Ingredients

• 2 pounds boneless skinless chicken breasts or thighs
• 1/2 of a small sweet onion diced
• 2 cloves garlic minced or grated
• 1 tablespoon brown sugar or honey
• 2 canned chipotle chiles in adobo, chopped (not the whole can, just the 2 chiles
• 2 teaspoons smoked paprika
• 1 teaspoon oregano
• 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt + more to taste
• 1/3 cup salsa + more for serving
• 1 (4 ounce) can diced green chiles
• juice of 1-2 limes
• 1/2 cup fresh cilantro chopped
• 8 Old El Paso Soft Tortilla Taco Boats warmed
• shredded cheese + guacamole + salsa for serving

Details

Servings 6
Preparation time 10mins
Cooking time 370mins
Adapted from halfbakedharvest.com

Preparation

Step 1

In the bowl of your crockpot, combine the chicken, onion, garlic, brown sugar (or honey), chipotle chile peppers, paprika, oregano, cumin, cinnamon, salt, salsa and diced green chiles.

Add 1/2 cup water, cover and cook on LOW for 6-7 hours or on HIGH for 4-6 hours.

Once the chicken is done cooking, shred with two forks and then stir in the lime juice and cilantro.

Serve the chicken in warmed taco boats, tortillas or use in wraps. Top as desired.