Lime Chicken Taco Filling

Note: For lime-lovers up the lime juice to 1/4 to 1/2 cup for a more pronounced flavor.  I like to eat this over brown rice, in nachos, or as a filling for tacos.


1-1/2 pounds of boneless chicken or 2 pounds of bone-in chicken

3 tablespoons lime juice
1 tablespoon chili powder
1 teaspoon cumin

1 can of black beans or pinto beans, rinsed
1 1/2 cups chunky salsa

Fixings for tacos, nachos, or rice bowl.


  • Put the chicken in the bottom of a slow cooker.  
  • Whisk lime juice and spices in a small bowl and pour over chicken.  
  • Dump beans and salsa over top of the chicken.  Make sure the chicken is covered.
  • Cook on low for 5-6 hours for raw chicken or 8-9 hours for frozen chicken.  
  • Carefully remove chicken from the bottom of the slow cooker - it will be moist & might fall apart! Use a slotted spoon or two large carving forks.
  • Shred the meat and return to the slower cooker (remove bones at this time)
  • Cook for 15-30 on high to let the mixture thicken.
  • Serve as desired



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