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Slow Cooker Garlic Chipotle Lime Chicken

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Slow Cooker Garlic Chipotle Lime Chicken-

This super simple slow cooker garlic chipotle lime chicken is a very flavorful, paleo, low carb dish that can be tossed in the slow cooker in a snap. A set it and forget it crockpot dinner with Instant Pot directions.

WATCH THE RECIPE VIDEO⇑⇑

Slow Cooker Garlic Chipotle lime Chicken- Low Carb, paleo and so easy to make!

Slow Cooker Garlic Chipotle Lime Chicken is a super easy to make, low carb and paleo dish. Basically, you whip up the sauce and throw it over the chicken in the crockpot or Instant Pot, then set it and forget it until dinner.

This can be made milder to a little spicy depending on how much ground chipotle powder you use. I made mine mild as my poor hubby can’t handle spicy food, but if I had my way I would crank up the spices all the way up.

Serve with some cauliflower rice for a favorite low carb meal!

This can also be easily made in the Instant Pot as well and I’ve added Instant Pot directions below.

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Slow Cooker Garlic Chipotle lime Chicken- Low Carb, paleo and so easy to make!

Slow Cooker Garlic Chipotle Lime Chicken

Ingredients:

  • 1 ½ lb chicken breasts or thighs, boneless skinless *can use frozen

Sauce Ingredients:

Slow Cooker Directions:

  1. In a food processor or blender, add all the sauce ingredients and pulse until smooth.
  2. In a slow cooker on high or low heat add chicken breasts or thighs.
  3. Pour the sauce over the top of chicken. Close slow cooker lid and cook for 4 to 6 hours on high or 6 to 8 hours on low.  Serve & enjoy.

Instant Pot Directions:

  1. In a blender or food processor add tomato sauce, chicken broth, olive oil, garlic cloves, green chiles, apple cider vinegar, lime juice, cilantro, erythritol sweetener, chipotle powder, cumin, sea salt, and black pepper. Pulse until blended. Set aside.
  2. Spray the bottom of the inner pot of the Instant pot lightly with non-stick coconut oil spray. Add chicken thighs to the pot.
  3. Pour the sauce over the chicken. Close, lock the lid and flip the steam release handle to the Venting position.
  4. Select Slow Cook on “More” setting and set the cook timer for 4 hours.
  5. When the cook time is complete, open the lid and transfer the chicken to a serving platter.
  6. Select Sauté (Normal) and let the sauce simmer in the pot until thickened, about 6-8 minutes. Pour over chicken & serve.

Nutritional Data for Low Carb Version: Yield: 6 servings,  Amount Per Serving- Cal: 183, Carbs: 2 g, Net Carbs: 2 g, Fiber: 0 g, Fat: 9 g, Protein: 22 g, Sugars: 1 g. 

*Nutritional data are estimates based on the products I used*

Printable Recipe Card Below:

4.91 from 10 votes
Slow Cooker Garlic Chipotle lime Chicken- Low Carb, paleo and so easy to make!
Print
Slow Cooker Garlic Chipotle Lime Chicken
Prep Time
6 mins
Cook Time
6 hrs
Total Time
6 hrs 6 mins
 
This super simple slow cooker garlic chipotle lime chicken is a very flavorful, paleo, low carb dish that can be tossed in the slow cooker in a snap. A set it and forget it crock pot & Instant Pot dinner.
Course: gluten free, low carb, paleo
Cuisine: chicken, dinner, slow cooker
Servings: 6
Calories: 183 kcal
Author: Stacey
Ingredients
  • 1 ½ lb chicken breasts or thighs boneless skinless *can use frozen
  • Sauce Ingredients:
  • ⅓ cup tomato sauce, no sugar added kind
  • 2 tbsp olive oil or avocado oil
  • 2 cloves to 3 garlic
  • 2 tbsp mild green chilies canned
  • 1 tbsp apple cider vinegar
  • 3 tbsp lime juice
  • ⅓ cup fresh cilantro or flat leaf Italian parsley
  • 1 ½ tsp sweetener of choice: Swerve or coconut sugar
  • ½ tsp to 1 tsp ground chipotle powder mild to spicy
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • 1/4 cup chicken broth *only use for Instant Pot version.
Instructions
Slow Cooker Directions
  1. In a food processor or blender, add all the sauce ingredients and pulse until smooth.
  2. In a slow cooker on high or low heat add chicken breasts or thighs.
  3. Pour the sauce over the top of chicken. Close slow cooker lid and cook for 4 to 6 hours on high or 6 to 8 hours on low. Serve & enjoy.
Instant Pot Directions:

  1. In a blender or food processor add tomato sauce, chicken broth, olive oil, garlic cloves, green chiles, apple cider vinegar, lime juice, cilantro, erythritol sweetener, chipotle powder, cumin, sea salt, and black pepper. Pulse until blended. Set aside.

  2. Spray the bottom of the inner pot of the Instant pot lightly with non-stick coconut oil spray. Add chicken thighs to the pot.
  3. Pour the sauce over the chicken. Close, lock the lid and flip the steam release handle to the Venting position.
  4. Select Slow Cook on “More” setting and set the cook timer for 4 hours.
  5. When the cook time is complete, open the lid and transfer the chicken to a serving platter.

  6. Select Sauté (Normal) and let the sauce simmer in the pot until thickened, about 6-8 minutes. Pour over chicken & Serve.

Recipe Notes

*Nutritional data are estimates based on the products I used*

Nutrition Facts
Slow Cooker Garlic Chipotle Lime Chicken
Amount Per Serving (1 g)
Calories 183 Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 2g1%
Sugar 1g1%
Protein 22g44%
* Percent Daily Values are based on a 2000 calorie diet.
Slow Cooker Garlic Chipotle lime Chicken- Low Carb, paleo and so easy to make!

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Comments

  1. Sharon says

    You mention chicken broth but it’s not in the ingredients? Also is tomato sauce, ketchup, puree, or tinned chopped toms?

    Reply

  2. Kitty says

    This recipe looks amazing, and I give bonus points for being able to use my crock pot. I do have a question, though. How does 1 1/2 pounds of chicken make 6 servings? That would be a 4 ounce portion.

    Reply

    • Stacey says

      It is 6 if you’re using boneless skinless chicken thighs, but probably only 4 -5 servings if you’re using the larger boneless skinless breast halves.

      Reply

  4. Jennifer says


    I doubled recipe but my end result looked NOTHING like your picture. Mine ended up very liquidity and not the rich color that yours was… what did I do wrong?!!! Think I may try it in the oven bc crockpot creates more water.

    Reply

  5. Natalie says

    I haven’t seen any posts here for awhile…wondering if you ever purchased an IP and if so, recipe modification??? 🙂
    Eager to try this!
    Natalie

    Reply

  6. Kay says

    Recipe looks INCREDIBLE! If you were to use an oven instead, how long would you bake for, and at what temp? I know you have only done in it a crock pot, I am just considering trying the oven method for days I’m starting dinner right after shopping.

    Reply

  7. Jane says


    Thank you for posting this!

    I can’t follow a recipe to save my life so here were the changes I made today:
    – doubled the recipe
    – only had tomato paste so used a big dollop and added about 1/3 cup water
    – used an entire tin of chipotle peppers in adobo sauce
    – one big jalapeño pepper, seeds and all
    – had some kombucha vinegar so used that
    – squirted lime juice until I got the tang I was happy with

    I just ate a thigh from the pot and it is delicious. Boxed the rest of the meat up for lunches and covered with sauce. The rest of the sauce got lovingly bottled, to be used on other meats next week. Man is it good!

    Reply

    • Stacey says

      Hi Jane, thank you so much for trying the recipe and sharing your additions. I particularly like the jalapeño pepper addition, but my hubby would think I’m trying to burn him with my spicy foods. I’m like”what, jalapeños are not even that spicy, I could have used habaneros!” Yes, pork would be amazing with the sauce!!BTW, it sounds like you are an excellent cook.

      Reply

  8. Joanna says


    That was delicious and super flavorful! I seared the chicken thighs (bone in/skin on) before I put them in the crockpot because I like the skin that way. They were fall off the bone tender after four hours. I recommend bumping up the spice if you like spicy foods because this was not spicy. I still absolutely loved it and already convinced my dad to make it for himself this weekend. Five stars for sure!! The sauce is incredible and I think this would be great with a pork shoulder, too. Will definitely make again and again! Thanks for the recipe!

    Reply

    • Stacey says

      Thank you so much for making the recipe and your very kind words. Also for sharing your tips & process. Yes, I like to bump up the spices as well, but my hubby says I’m trying to burn him with spicy food, so I try to tone it down for the people that don’t have a higher spice tolerance. I agree though, I think it is even better with the spices kicked up a notch! 🙂

      Reply

  11. Lynne says

    This recipe sounds wonderful, but is the sweetener necessary? Is it too sour or tart without it? I just don’t add sweeteners to anything.

    Reply

  17. Kelly Bejelly says

    Stacey – This looks AMAZING! I’m like you and like my spices on full blast. Also, you know how much I love slow-cooker meals that are easy, quick and delicious. I’m adding this to my list right now.

    Reply

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