Chili Lime Pulled Chicken
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So easy to make in your slow cooker, this Chili Lime Pulled Chicken is perfectly tender and easy to shred! You’ll love the easy prep and hands-off cooking, great for great weeknight dinners when you’re looking for something new and exciting the whole family will love.
Why this slow cooker shredded chicken recipe is the best
- Easy to prep: Throw everything in the slow cooker and let it cook a few hours for the most tender chicken that’s easy to shred and ready to serve at dinnertime.
- Versatile: You can eat your chili lime chicken on its own, in a wrap, or a sandwich!
- Great for crowds: Bring along this recipe to a potluck or cook it to serve at a dinner party.
- Quick cleanup: Only takes a few minutes to clean up after preparing your chicken.
If you have chicken breasts in your fridge or freezer and you’re looking for a recipe that’s beyond the typical, this chili lime chicken is a fantastically easy slow cooker chicken recipe!
If you’re tired of the same old chicken recipes, especially if you like to meal prep, this simple and delicious recipe will be a game changer.
And for another zesty and bold chicken recipe, make some Flourless Fried Chicken Tenders and pair them with a Chili Garlic Sauce!
Ingredients you will need
- Chicken Breasts: You’ll want to use boneless skinless chicken breasts for this recipe.
- Seasonings: A combination of paprika, cayenne pepper, and garlic powder add the perfect amount of savory flavor. You can also add chili powder, salt and pepper, onion powder, fresh garlic, onion powder, or your spices of choice.
- Fresh Lime Juice: This pairs perfectly with the bold and warm spices.
- Onion: Adds another dimension of flavor and gets perfectly soft and tender along with the chicken.
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
How to make pulled chicken in the slow cooker
- Make the spice blend: In a mixing bowl, combine paprika, garlic powder, and cayenne pepper.
- Season chicken: Coat the chicken breasts on all sides with the seasoning blend. I like to do this in a large bowl to keep everything together.
- Sear the chicken: Heat olive oil in a heavy bottom pan (a cast iron skillet works great) and sear for 1 to 2 minutes on each side. This step is optional but will give you the best flavor.
- Cook the chicken: Line the bottom of the crock pot with onion, then add the chicken and top with fresh lime zest and juice. Cook on high for 2.5 hours or on low for 4 to 5 hours.
- Shred the chicken: When chicken is cooked, remove from the slow cooker, shred with forks and add back to the slow cooker. Cook for 15 to 20 minutes, then serve and enjoy!
Instant pot instructions
Turn the instant pot to the ‘sauté’ mode and heat the olive oil. Sear the chicken breasts for 1 to 2 minutes on each side.
Add the sliced onion to the bottom of the Instant Pot, then place the chicken breasts on top. Add fresh lime zest and juice. Pour in 1/4 cup of chicken broth or water to help build pressure.
Cover and set the pressure cooker lid valve to “sealing.” Pressure cook on high for 10 minutes, followed by a 5 minute natural release, then a quick release (carefully flip the valve to “venting”) to release whatever pressure remains.
Dutch oven instructions
Heat the olive oil in a dutch oven over medium-high heat. Sear the chicken breasts for 1 to 2 minutes on each side.
Preheat the oven to 350F Add the lime zest and juice with 1/4 cup of chicken broth or water to create steam and prevent the chicken from sticking. Cover the Dutch oven with the lid and bake in the oven at 350F for 30-40 minutes or until the chicken breasts are fully cooked through.
How to serve slow cooker chicken
- Chili Lime Chicken Sandwiches: Add to your favorite bread or rolls with some homemade slaw. Mix some of the cooking juices with a little bit of mayo and use as a spread.
- Chicken Wraps: Use your chili lime chicken as a filling and pair with flour tortillas, lettuce or spinach, and shredded cheese.
- Rice Bowls: Top a bowl of ginger rice with this chili lime chicken.
- In Soup: Make a delicious soup by using this shredded chicken as the protein. I use the leftovers in this One Pot Chicken Taco Soup!
- Tacos or Burrito Bowls: This chicken is also great to pair with your favorite toppings like black beans, sour cream, fresh corn, and some cilantro lime rice. Serve in taco shells for chili lime chicken tacos or in bowls on a bed of rice.
How to store chicken
Keep leftover chili lime chicken in an airtight container or a large ziploc bag in the fridge for 3 to 4 days. You can also freeze leftover chicken for a few months at a time.
To reheat the chicken, you can pop it in the microwave or back in the slow cooker. From frozen, let it thaw in the fridge before reheating for best results.
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Chili Lime Pulled Chicken
Equipment
Ingredients
- 2 boneless chicken breasts
- 2 limes, juice of both, zest of 1
- 1 white or yellow onion, sliced into 1 inch rounds
- 1 tablespoon paprika, sweet not smoked
- 1 tablespoon cayenne pepper
- 1/4 teaspoon garlic powder
- olive oil, for cooking
Instructions
- Combine the paprika, cayenne pepper, and garlic powder in a small mixing bowl. Then add the seasoning mixture to the chicken evenly on both sides
- Heat a heavy bottom pan, like a cast iron, on medium-high heat with 1 tbsp olive oil. Searing the chicken is OPTIONAL, but it does add flavor, help to lock in moisture, and will speed up cook time.Sear the chicken on each side for 1-2 minutes. Then line the bottom of the slow cooker with the onion. Place the chicken in the slow cooker and top with lime zest and juice, cook on high for 2.5 hours. Alternatively, you can cook it on low for 4-5 hours.
- When chicken is ready, remove from slow cooker and shred with two forks. Place the chicken back in the slow cooker with juices, and cook on low for an additional 15-20 minutes. Remove the chicken from the slow cooker with tongs or a slotted spoon and serve!
