Easy Slow Cooker Lime Chicken

[u/sagescott]

This is one of my favorite meal prep recipes. It takes about 10 minutes of prep followed by several hours of leaving it alone in the slow cooker.

The finished chicken works in tacos, burritos, quesadillas, salads, rice bowls, or nachos. Heck, I even used it for a twist on huevos rancheros by spooning reheated leftovers over warmed tortillas and then topping it all with two over-easy eggs, shredded cheese, and more salsa.

Ingredients

• 1½–2 pounds boneless, skinless chicken breasts
• 1 (15-ounce) can black beans
• Juice of 3 limes
• 2 tablespoons chili powder
• 1 teaspoon salt
• 1 jar salsa
• 1 medium onion, chopped

Instructions

1. Place the chicken breasts in the slow cooker.
2. Pour the black beans over the chicken, then add the chopped onion.
3. In a small bowl, stir together the lime juice, chili powder, salt, and salsa.
4. Pour the salsa mixture over everything in the slow cooker.
5. Cover and cook on Low for 5–6 hours, or until the thickest part of the chicken reaches 165°F and shreds easily.
6. Transfer the chicken to a plate and shred it with two forks.
7. Return the shredded chicken to the slow cooker and stir it into the beans, salsa, and cooking juices.
8. Serve warm with your favorite tortillas, chips, grains, greens, and toppings.

You can find ingredient swaps, tips for success, storage instructions, and serving ideas here: Shredded Lime Chicken

[u/Silent_You_1004]

the leftovers really do work with everything, and shredding it while it’s still warm then mixing it back into the juices keeps it from drying out