I just made Honey Lime Chicken and I’m telling you the juicy, shreddable leftovers vanish from my fridge so fast you’ll want to keep scrolling for the recipe.
I’m obsessed with this Honey Lime Chicken because it actually tastes like something that fought for your attention. I love the sticky honey and bright fresh lime juice hitting your fork at once, messy and bold.
It’s the kind of shredded chicken recipes that rescue boring weeknight food and make lunches something to look forward to. But don’t expect polite chicken; it flirts with sweet and tart and keeps going back for more.
I use it on sandwiches, tacos, salads. Meal prep friendly, freezer friendly, and somehow always gone by dinner.
Trust me, it’s worth it.
Ingredients
- Basically the protein backbone, gets tender and soaks up all the sauce and spice.
- Plus honey brings sticky sweetness and a mellow caramel hint that glues everything.
- Lime juice brightens things up, adds zing and cuts through the sweetness.
- Soy sauce gives salty umami depth; tamari works if you need gluten free.
- Garlic adds a warm savory punch you’ll smell before you even taste it.
- Chili powder adds gentle heat and a peppery kick, not overwhelming the dish.
Ingredient Quantities
- 2 lb boneless skinless chicken breasts (about 900 g)
- 1/3 cup honey
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup low sodium soy sauce or tamari for gluten free
- 2 cloves garlic, minced
- 1/2 tsp chili powder
How to Make this
1. Pat the chicken dry with paper towels and place the breasts in the slow cooker.
2. In a bowl whisk together honey, lime juice, soy sauce or tamari (use tamari if you need gluten free), minced garlic and chili powder until smooth.
3. Pour the sauce over the chicken, making sure the breasts are coated. Tip: if one breast is much thicker than the other, slice it in half so they cook evenly.
4. Cover and cook on LOW for 3 to 4 hours or on HIGH for
1.5 to 2 hours, until the chicken is cooked through and easily flakes with a fork.
5. Remove the chicken to a cutting board or bowl and use two forks to shred it while it’s still hot. Don’t worry about perfect pieces, uneven shreds are better for texture.
6. Skim any excess fat from the liquid in the slow cooker, then spoon some of the cooking liquid into the shredded chicken and toss to combine. Add more or less liquid depending on how saucy you want it.
7. For thicker, stickier sauce, transfer the reserved cooking liquid to a small saucepan, simmer over medium heat until reduced by about half, then mix back into the shredded chicken.
8. Taste and adjust: add a splash more lime for brightness, a pinch of salt if needed, or extra honey if you like it sweeter.
9. Serve warm on sandwiches, tacos, salads or rice bowls. To store, cool completely then refrigerate in an airtight container up to 4 days or freeze for up to 3 months.
10. Meal prep hack: portion into single serving bags before freezing so you can thaw just what you need, and reheat gently with a splash of water or extra lime to keep it moist.
Equipment Needed
1. Slow cooker (crockpot)
2. Paper towels
3. Mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Chef knife
7. Cutting board
8. Two forks (for shredding)
9. Small saucepan
10. Airtight containers or freezer bags
FAQ
Slow Cooker Honey Lime Shredded Chicken Recipe Substitutions and Variations
- Chicken: use boneless skinless chicken thighs instead of breasts. They stay juicier and shred easier, just increase cook time by 15-20 minutes if frozen or particularly large pieces.
- Honey: swap with pure maple syrup or agave nectar for a similar sweetness and thinner texture, so you might want to reduce other liquids a touch if you like a thicker sauce.
- Lime juice: fresh lemon juice works great if limes are dry or pricey, it gives the same bright acidity. You can also use a tablespoon of rice vinegar plus a little zest for a sharper tang.
- Soy sauce: replace with coconut aminos for a lower sodium, gluten free option that still brings savory umami, though it is slightly sweeter so cut back the honey by a tablespoon if you want less sweetness.
Pro Tips
1. Slice any really thick parts of the breasts so they cook evenly, otherwise one piece will be dry while the other is barely done. It takes 2 minutes and saves you from chewing on cardboard later.
2. If you want extra sticky sauce, pull out about a cup of the cooking liquid, boil it down in a small pot until it coats the back of a spoon, then stir it back in. Or for a quicker fix stir a small cornstarch slurry into the hot liquid, but add it slowly so it doesnt get gloopy.
3. Taste and balance at the end. The lime and honey fight each other, so if it tastes flat add a little more lime, if its too sharp add honey, and if it still feels bland a tiny pinch of salt will wake everything up.
4. For freezing or reheating: portion into single-serve bags with a splash of reserved cooking liquid so the meat wont dry out when thawed. Reheat gently on low in a pan or microwave in short bursts, stirring between so the chicken stays moist.
Slow Cooker Honey Lime Shredded Chicken Recipe
I just made Honey Lime Chicken and I’m telling you the juicy, shreddable leftovers vanish from my fridge so fast you’ll want to keep scrolling for the recipe.
4
servings
461
kcal
Equipment: 1. Slow cooker (crockpot)
2. Paper towels
3. Mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Chef knife
7. Cutting board
8. Two forks (for shredding)
9. Small saucepan
10. Airtight containers or freezer bags
Ingredients
2 lb boneless skinless chicken breasts (about 900 g)
1/3 cup honey
1/4 cup fresh lime juice (about 2 limes)
1/4 cup low sodium soy sauce or tamari for gluten free
2 cloves garlic, minced
1/2 tsp chili powder
Directions
- Pat the chicken dry with paper towels and place the breasts in the slow cooker.
- In a bowl whisk together honey, lime juice, soy sauce or tamari (use tamari if you need gluten free), minced garlic and chili powder until smooth.
- Pour the sauce over the chicken, making sure the breasts are coated. Tip: if one breast is much thicker than the other, slice it in half so they cook evenly.
- Cover and cook on LOW for 3 to 4 hours or on HIGH for
- 5 to 2 hours, until the chicken is cooked through and easily flakes with a fork.
- Remove the chicken to a cutting board or bowl and use two forks to shred it while it’s still hot. Don’t worry about perfect pieces, uneven shreds are better for texture.
- Skim any excess fat from the liquid in the slow cooker, then spoon some of the cooking liquid into the shredded chicken and toss to combine. Add more or less liquid depending on how saucy you want it.
- For thicker, stickier sauce, transfer the reserved cooking liquid to a small saucepan, simmer over medium heat until reduced by about half, then mix back into the shredded chicken.
- Taste and adjust: add a splash more lime for brightness, a pinch of salt if needed, or extra honey if you like it sweeter.
- Serve warm on sandwiches, tacos, salads or rice bowls. To store, cool completely then refrigerate in an airtight container up to 4 days or freeze for up to 3 months.
- Meal prep hack: portion into single serving bags before freezing so you can thaw just what you need, and reheat gently with a splash of water or extra lime to keep it moist.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 283g
- Total number of serves: 4
- Calories: 461kcal
- Fat: 32.4g
- Saturated Fat: 9g
- Trans Fat: 0.3g
- Polyunsaturated: 6g
- Monounsaturated: 17.1g
- Cholesterol: 191mg
- Sodium: 738mg
- Potassium: 576mg
- Carbohydrates: 28.8g
- Fiber: 0.4g
- Sugar: 28.3g
- Protein: 69.8g
- Vitamin A: 20IU
- Vitamin C: 5mg
- Calcium: 32mg
- Iron: 2.1mg
