Slow Cooker Honey Lime Chicken

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Get ready to let your slow cooker work it’s magic and create a tantalizing chicken that is the perfect balance between sweet and tangy. This versatile slow cooker honey lime chicken will take you Mexican dishes to the next level.

Use it for tacos, burritos or on a top of a fresh flavorful salad. You will love how easy it is to make this chicken infused with the flavors of sweet honey and zesty lime.

  • SALT

Start making this slow cooker honey lime chicken by placing the chicken in your slow cooker.

Now you are going to add some salsa verde to a bowl. You can pick your level of heat here. For my family, I use the mild version. Then you add in some honey and lime juice. You can adjust the sweet factor to your likeness. We love the full sweet flavor so we use the 1/2 cup of honey.

Next comes the spices. Add some chili powder, salt, onion powder, garlic powder, smoked paprika, and cumin to the bowl. Then whisk everything together and pour the mixture over the chicken. Then let this cook on low for 6-7 hours on low or high for 2-4 hours until fully cooked.

Slow Cooker Honey Lime Chicken | realmomkitchen.com

Once it’s cooked, you are going to want to remove most of the liquid from the slow cooker. I set some aside in a bowl, just in case I need more. The rest I get rid off. Then I shred the chicken. You want the chicken nice and moist but not too liquidy. If it needs more liquid feel free to add some back in.

Slow Cooker Honey Lime Chicken

Real Mom Kitchen

5 from 1 vote
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 12 servings
Calories 129 kcal


  • 2 pounds boneless skinless chicken breasts
  • 1 cup mild salsa verde use medium for more spice
  • 1/3-1/2 cup honey I use 1/2 cup
  • ½ cup lime juice
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp cumin


  • Place chicken breasts in the bottom of your slow cooker.
  • In abowl, whisk together all of the remaining ingredients. Pour mixture over the chicken. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
  • Remove chicken to a cutting board, and allow to rest 5 minutes before shredding. There will be a lot of liquid remaining in the slow cooker. I remove most of it but save some of it in a bowl.
  • Return shredded chicken to the slow cooker and add more of the reseved liquid if needed. Cook on low for an additional 20-30 minutes to absorb some of the liquid/juices. Drain excess liquid before serving or use tongs to remove shredded chicken. Serves 12 depending on how you are using it.


Serving: 1 serving | Calories: 129kcal | Carbohydrates: 10g | Protein: 16g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 421mg | Potassium: 346mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 237IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!

This recipes is adapted from Carlsbad Cravings.

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