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- 2 lbs boneless, skinless chicken thighs - 1/4 cup fresh lime juice - 1 cup chicken broth - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 8 small corn tortillas - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) To make these tacos, I use simple yet vibrant ingredients. The chicken thighs bring a juicy base, while lime juice adds a zing. The chicken broth keeps things moist and flavorful. Next, the seasonings are key. Chili powder gives heat, while cumin adds depth. Garlic and onion powders enhance the taste. Smoked paprika adds a hint of smokiness that elevates the dish. Salt and black pepper round out the flavors. For the final touch, the additional ingredients bring color and texture. Black beans provide protein and fiber. Corn adds sweetness and crunch. The corn tortillas are perfect for wrapping everything up. Fresh cilantro and lime wedges finish the dish with brightness and freshness. These ingredients combine to create a hearty meal that satisfies any taco lover. To start, grab a bowl and squeeze in 1/4 cup of fresh lime juice. Next, add the following spices: - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - 1 teaspoon salt - 1/2 teaspoon black pepper Mix these well. The lime juice will give your marinade a bright, zesty kick. This mix is key to flavorful chicken. Now, take your 2 lbs of boneless, skinless chicken thighs and place them in the slow cooker. Pour the marinade over the chicken, making sure every piece is coated well. Next, add 1 cup of chicken broth to keep the chicken moist while it cooks. Cover the slow cooker and set the time. Cook on low for 6-8 hours or high for 3-4 hours. You’ll know it’s done when the chicken pulls apart easily. Once cooked, take the chicken out and shred it using two forks. Return the shredded chicken to the slow cooker. Now, mix in 1 can of black beans (rinsed and drained) and 1 cup of corn, whether fresh, frozen, or canned. Stir until everything is well combined. Let this heat through for about 10-15 minutes on low. To serve, warm 8 small corn tortillas in a skillet or microwave. Fill each tortilla with the chicken mixture. Top with fresh cilantro and serve with lime wedges for that extra zing. Enjoy your delicious tacos! For softer chicken, cook on low heat. This allows the tissue to break down well. Aim for 6 to 8 hours on low. If you are short on time, high heat works too. Cook for 3 to 4 hours on high. If you choose different cuts, adjust your time. Chicken breasts often need less time. Cook them for 4 to 6 hours on low. To make your tacos shine, arrange them on a bright platter. Stack them neatly and keep them close. Place lime wedges and cilantro around for color. This adds a fun touch. For extra flavor, consider garnishing with avocado or salsa. These options not only taste great but also look appealing. Pair your tacos with simple sides. Rice or a fresh salad complements them well. You can also serve tortilla chips for crunch. For drinks, try pairing with a light beer or fresh lemonade. These beverages balance the spices in the tacos nicely. {{image_2}} You can switch chicken thighs for chicken breasts. Chicken breasts will cook faster and stay juicy. If you prefer turkey, feel free to use ground turkey. Ground beef works too, but it will change the flavor. For a meat-free meal, replace chicken with tofu or jackfruit. Tofu absorbs all the tasty spices well. Jackfruit has a texture similar to shredded meat. Use vegetable broth instead of chicken broth for a full flavor. Add jalapeños for a spicy kick. You can also try other spicy peppers like serranos. Experiment with different spices too. Adding oregano or coriander can give your dish a new twist. Fresh herbs like cilantro add brightness and flavor. To keep leftover tacos fresh, store them right away. Place tacos in an airtight container. You should refrigerate them within two hours of cooking. For best taste, eat leftovers within three days. When storing, keep the shredded chicken and toppings separate. This way, the tortillas won't get soggy. Use one container for the chicken and another for toppings like cilantro and lime. You can freeze cooked chili lime chicken for later use. First, let the chicken cool completely. Then, place it in a freezer-safe container. Make sure to label it with the date. Frozen chicken stays good for up to three months. When you're ready to eat, thaw the chicken in the fridge overnight. Reheat it in the microwave or on the stove. For best results, add a splash of chicken broth to keep it moist. In the fridge, leftover tacos last about three days. In the freezer, they can last up to three months. Always check for signs of spoilage. If you see mold or a strange smell, toss them out. For cooked chicken, look for any off-color or texture changes. This helps ensure you only eat safe, delicious food. To reduce spice levels, you can use less chili powder. Try adding more lime juice for flavor without the heat. Another option is to add a touch of honey or sugar to balance the spiciness. You can also serve the tacos with creamy toppings like sour cream or avocado. These will help cool down the heat. Yes, you can use frozen chicken. Just remember to cook it longer. If using a slow cooker, cook on low for about 8-10 hours. If you cook on high, it may take 4-5 hours. Always check that the chicken reaches at least 165°F for safety. Here are some popular toppings you can try: - Fresh cilantro - Diced tomatoes - Shredded lettuce - Sliced avocado - Sour cream - Salsa or pico de gallo - Shredded cheese - Jalapeños for extra heat These toppings will add color and flavor to your tacos. In this blog post, I shared how to make delicious slow cooker chili lime chicken tacos. We covered key ingredients, spices, and step-by-step cooking methods. You learned tips for storage, variations for different diets, and answers to common questions. Remember, cooking should be fun and creative. Enjoy making this dish your own and share it with friends! Tacos can be tasty, simple, and perfect for any occasion.

Slow Cooker Chili Lime Chicken Tacos

Savor the flavors of Slow Cooker Chili Lime Chicken Tacos! This easy recipe features tender, marinated chicken thighs cooked to perfection, then mixed with black beans and corn for a delicious filling. Perfect for family dinners or gatherings, these tacos are simple to make and unbelievably tasty. Discover how to whip up this amazing dish and impress your guests. Click through for the full recipe and make taco night unforgettable!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1/4 cup fresh lime juice

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

1 cup chicken broth

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

8 small corn tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

In a mixing bowl, combine the lime juice, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well to create a marinade.

    Place the chicken thighs in the slow cooker and pour the marinade over them, ensuring they are well coated.

      Add the chicken broth to the slow cooker, then cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.

        Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.

          Stir in the black beans and corn, mixing until well combined. Allow the mixture to heat through for an additional 10-15 minutes on low.

            To serve, warm the corn tortillas in a skillet or microwave, then fill each tortilla with the chili lime chicken mixture.

              Garnish with fresh cilantro and serve with lime wedges on the side for an extra zing.

                Prep Time: 15 minutes | Total Time: 6-8 hours (depending on slow cooker setting) | Servings: 4-6 tacos

                  - Presentation Tips: Arrange the tacos on a platter and garnish with additional cilantro and lime wedges to enhance the visual appeal. Consider serving with a side of salsa or avocado for added freshness.