Lemon-Lime Chili Chicken

Lemon-Lime Chili Chicken

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From: Diabetic Living Magazine

Lemon, lime, and chili add just the right mix of citrus and heat to this easy slow-cooked chicken dish.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 3-3½ pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skin removed
  • 1 medium zucchini or yellow summer squash, halved lengthwise and cut into 1-inch pieces
  • 1 medium onion, cut into wedges
  • ¼ cup reduced-sodium chicken broth
  • ¼ cup lime juice
  • ¼ cup lemon juice
  • 2 cloves garlic, minced


  • Prep

  • Ready In

  1. Combine chili powder, salt, and pepper in a small bowl. Using your fingers, rub the spice mixture into all sides of the chicken. Place the chicken in a 4- to 5-quart slow cooker. Place zucchini and onion on the chicken. Combine broth, lime juice, lemon juice, and garlic in a small bowl; pour over the mixture in the cooker.
  2. Cover; cook on Low for 5 to 6 hours or on High for 2½ to 3 hours.
  3. Transfer the chicken and vegetables to a serving platter. Discard cooking liquid.
  • Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
  • Equipment: 4- to 5-quart slow cooker

Nutrition information

  • Serving size: 1 cup
  • Per serving: 156 calories; 4 g fat(1 g sat); 1 g fiber; 6 g carbohydrates; 24 g protein; 14 mcg folate; 76 mg cholesterol; 2 g sugars; 1,002 IU vitamin A; 18 mg vitamin C; 33 mg calcium; 2 mg iron; 525 mg sodium; 433 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value), Vitamin A (20% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 3 lean protein, ½ vegetable

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