Slow cooker tequila chicken

Prep Time 20 minutes Cook Time 6 hours Total Time 6 hours 20 minutes
Serves 10 servings     adjust servings

Slow cooker tequila chicken is easy with lots of fresh lime flavor!


  • 4 lbs. boneless skinless chicken breasts
  • 1/2 cup tequila (preferably a dark tequila)
  • Zest of 1 lime
  • Juice of 4 limes, divided
  • Juice of 2 oranges
  • 1 jalapeno, membranes and seeds removed, finely chopped
  • 1/2 medium red onion, chopped (a heaping cup or so)
  • 2 cloves garlic
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne (optional)
  • For serving: brown rice, shredded Monterey Jack cheese, chopped fresh cilantro, avocado slices


  1. Combine all of the ingredients, reserving one lime for later, in a 5- or 6-quart slow cooker.
  2. Cook on low for 6-8 hours or on high for 3 1/2 to 4 hours.
  3. Remove the chicken, shred with two forks then stir it back into the sauce. (It will seem like a lot of sauce but the chicken soaks up almost all of it.)
  4. Squeeze the juice of the remaining lime over the chicken and stir to combine. Season to taste with salt and pepper.
  5. Serve over brown rice and top with Monterey Jack cheese, cilantro and avocado slices. (Or use for tacos or enchiladas.)

Recipe Notes

This recipe makes a lot! It freezes great - I just pop the extra shredded chicken and some juice from the slow cooker into a labeled Ziploc freezer bag. You can use the extras for tacos and enchiladas, burritos or even with a salad.
Of course, you can easily halve the recipe, too, if you prefer.

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