Lime Archives - The Slow Roasted Italian

Mexican Fruit Salad

Donna Elick — Sun, 24 May 2026 10:00:00 +0000

This Mexican Fruit Salad is bright, juicy, and anything but boring. Sweet, fresh fruit gets hit with lime juice and a sprinkle of Tajín for that perfect mix of tangy, salty, and just a little heat. Like roadside Mexican fruit cups, but with a boost of summertime sweetness. It’s crisp, refreshing, and layered with flavor… the kind of fruit salad people don’t forget about after one bite.

WHY YOU’LL LOVE THIS MEXICAN FRUIT SALAD RECIPE

Sweet, tangy, and a little spicy all in one bite
Quick to throw together with fresh, simple ingredients
Perfect for parties, BBQs, or hot days
Easily customizable based on what you have
Way more exciting than traditional fruit salad

Mexican Fruit Salad

I served this at Sassy’s 16th birthday in little cups with packets of Tajín on the side… and people went crazy for it.

Not polite “oh this is nice” energy. Actual going-back-for-more, asking-what’s-in-it, where-did-you-get-this kind of reaction.

And it makes sense. It’s fresh, it’s juicy, and then you get that hit of lime and Tajín that completely changes everything. It wakes the whole thing up.

This Mexican fruit salad recipe looks simple (and it is!), but it’s one of those dishes that surprises people. In a very good way.

INGREDIENT NOTES

Grapes (Red + Green): This mix gives you both sweetness, a little tartness, and plenty of crunch.
Strawberries: Add color, soft texture, and sweetness. Look for ones with ruby red color, and cut them bite-sized for easy eating.
Fresh Pineapple: Brings bright acidity and balances the sweeter fruits. This is not the time for canned chunks!
Mango: Sweet, soft, and a little rich. It ties everything together. The fruit should feel firm and heavy, with just a little bit of give when squeezed.
Fresh Lime Juice: Essential for that fresh, citrusy pop. Bottled won’t cut it.
Tajín Seasoning: The magic. Tangy, slightly spicy, and salty. Adjust the amount to taste or let everyone add their own!

VARIATIONS

Watermelon Add-In: Adds extra juiciness and a refreshing bite. Grab a seedless one to make it easy.

Cucumber Twist: Include sliced English cucumber for a slightly savory, ultra-refreshing version.

Honey-Lime: Mix honey into the lime juice if your fruit isn’t very sweet.

Spicy Kick: Add extra Tajín or a pinch of chile powder.

Tropical Mix: Slice up some kiwi or papaya for more variety.

No Heat: Skip the Tajín and use just lime juice and a pinch of salt.

Individual Cups: Perfect for parties… easy to serve and grab.

SERVING SUGGESTIONS

Portion into small cups with extra Tajín packets on the side (just like Sassy’s party).
Serve fruit Mexican salad alongside street tacos or steak fajitas.
Tastes great with Grilled Tequila Lime Chicken or barbacoa.
Add to a brunch spread with huevos rancheros or chilaquiles.
Take this to a potluck with our Mexican Street Corn Pasta Salad.
Great as a light dessert after heavier meals.

FRUIT SALAD MEXICAN FAQ

Is Tajín very spicy?

No, it’s mild. It’s more tangy and salty than hot.

Can I make this ahead of time?

Yes. Prep all of the fruit ahead, but add the lime juice and Tajín right before serving.

Can I use canned fruit?

Fresh is best in this fruit salad Mexican recipe for both texture and flavor.

How long does Mexican fruit salad last?

It will keep for 1-2 days in the fridge, but it’s best when it’s fresh. The fruit mixture will soften and become watery the longer it sits.

Fruit salads can fall flat if everything tastes the same. That’s why contrast matters.

You want different textures, different levels of sweetness, and something to wake it all up. And that’s exactly what the lime and Tajín do here: they sharpen the flavor of the fruit instead of covering it up.

Adding the seasoning right before serving keeps everything bright and fresh instead of watery or dull.

Just a little patience and following the right steps will let this fruit salad with Mexican flair reach its full potential.

DONNA’S PRO TIPS

Cut all of the fruit into similar sizes for easy eating.
Add lime juice and Tajín right before serving for the freshest, best flavor.
Start light on the Tajín. You can always add more if needed!
Use ripe fruit for natural sweetness. No need for sugar here.
Toss gently so you don’t crush the softer fruits.
Serve Mexican fruit salad chilled for maximum refreshment.
Keep extra Tajín on the side so people can customize.

TOOLS NEEDED

Large Mixing Bowl: Allows plenty of room to toss everything without crushing the fruit.
Sharp Knife: For clean, even cuts.
Cutting Board: Preferably with some space. There’s a good amount of fruit in this Mexican fruit salad recipe!
Measuring Spoons: Helpful for controlling the Tajín.
Serving Cups (Optional): Perfect for parties and portioning.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Fruit Salad Recipes

Orange Honey Rainbow Fruit Salad Recipe + Video

Best Summer Fruit Salad Recipe With Vanilla Dressing

Best Ever Tropical Fruit Salad + Video

Mojito Fruit Salad

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Fresh fruit salad with lime and Tajín
Sweet, tangy, and slightly spicy
Best served fresh, not overly chilled ahead of time
Easy to customize with different fruits
Tajín adds the signature flavor
Perfect for parties and summer gatherings
Serve in cups for easy grabbing
Simple, but surprisingly bold and memorable

Mexican Fruit Salad

Bright and tangy Mexican Fruit Salad combines strawberries, grapes, pineapple, and mango with fresh lime juice and a hit of Tajín seasoning.

Course Salad

Cuisine Mexican

Method Mixed

Prep Time 15

Total Time 15

Servings cups

Calories 94cal

Author Donna Elick

Ingredients

2 cups red grapes about 10 ounces
2 cups green grapes about 10 ounces
2 cups strawberries about 12 ounces, hulled and halved or quartered
2 cups fresh pineapple diced (about 12 ounces)
2 large mangos diced (about 2 to 2 ½ cups)
1 large lime juiced (about 2 to 3 tablespoons), plus extra lime wedges for serving (optional)
1 1/2 to 2 teaspoons Tajín seasoning

Instructions

PREP FRUIT: Wash and dry all fruit. Add 2 cups red grapes, 2 cups green grapes, 2 cups strawberries, 2 cups fresh pineapple, and 2 large mangos to a large mixing bowl.
ADD LIME JUICE: Drizzle 2 to 3 tablespoons fresh lime juice over the fruit.2 cups red grapes
SEASON: Sprinkle 1 teaspoon Tajín evenly over the fruit and gently toss to combine.
FINISH: Sprinkle an additional ½ to 1 teaspoon Tajín over the top for extra flavor.
SERVE: Serve immediately with lime wedges on the side if desired.

Notes

Make-Ahead: Prep the fruit up to 4 to 6 hours ahead and store covered in the refrigerator. Add lime juice and Tajín just before serving.

Storage: Store leftovers in an airtight container in the refrigerator for 1 to 2 days. The fruit will release juices and soften over time.

Ingredient Tip: Tajín adds a tangy chili-lime flavor with mild heat. Adjust the amount based on your spice preference.

Sweetness Tip: If your fruit is not very sweet, stir 1 to 2 teaspoons honey into the lime juice before adding.

Nutrition

Originally published May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Mexican Fruit Salad appeared first on The Slow Roasted Italian.

Cilantro Lime Rice (Copycat Recipe)

Donna Elick — Mon, 11 May 2026 10:00:00 +0000

This Cilantro Lime Rice is light, fluffy, and packed with that bright, citrusy flavor you know and love. A must-get at every Chipotle Mexican Grill visit. Every bite has fresh lime, a hint of lemon and orange, and just enough cilantro to keep it clean and vibrant. It’s simple, but it hits exactly the way it should… fresh, zippy, and completely addictive.

WHY YOU’LL LOVE THIS CHIPOTLE RICE RECIPE

Tastes just like Chipotle… maybe even better
Light, fluffy rice with fresh citrus flavor
Simple ingredients, nothing complicated
Perfect base for bowls, burritos, or meals
Easy to make ahead and reheat

Cilantro Lime Rice

I’ve always been a huge fan of Chipotle. Like… enough that I started recreating my favorites at home so I could have them whenever I wanted.

And this cilantro lime rice? This is a staple.

It’s simple, but it’s one of those recipes that people always ask about. That rice is light, fluffy, just the right amount of citrus… it makes everything else on the plate better.

And honestly, after making it this way for so long… I like it better than the original.

Don’t skip the fresh citrus at the end. That’s where it all comes together.

CHIPOTLE CILANTRO LIME RICE RECIPE VIDEO

Want to see how easy this comes together? Watch our quick recipe video 👇

INGREDIENT NOTES

Long-Grain White Rice: Jasmine or basmati both work well since they stay fluffy and don’t clump together.
Bay Leaf: Adds a subtle depth while the rice cooks. Don’t skip it.
Fresh Citrus Juice: The mix of lime, lemon, and orange gives that signature flavor. Bottled won’t hit the same!
Canola Oil: Keeps the rice from drying out and helps carry the flavor. The original Chipotle cilantro lime rice recipe calls for rice bran oil, but any neutral oil works.
Fresh Cilantro: Adds that clean, fresh finish. Chop it finely so it blends evenly into the rice.

VARIATIONS

Brown Rice Version: Use brown rice, but add a little extra water and cook a few minutes longer.

Extra Lime: Add more lime juice if you like your Chipotle cilantro lime rice brighter and more citrus-forward.

No Cilantro: Skip it completely if you’re not a fan. The citrus still carried the flavor.

Spicy Add-On: Stir in a pinch of red pepper flakes for a little heat.

Garlic Touch: Add a small pinch of garlic powder for a subtle savory layer.

Low Carb: Make fresh cauliflower rice instead.

SERVING SUGGESTIONS

Use copycat Chipotle cilantro lime rice as a base for chicken, steak, or veggie bowls.
Stuff it into burritos or wraps with your favorite fillings… like barbacoa beef or pork carnitas!
Add black or pinto beans, avocado, and grilled veggies for an easy meal.
Pair with our Chipotle corn salsa for a full spread.

CILANTRO LIME RICE RECIPE FAQ

Do I have to rinse the rice?

Yes. Rinsing removes excess starch from the outside of the grains so it’s fluffy (not sticky) when cooked. Keep rinsing the rice until the water runs clear, then drain well before adding it to the pot.

Why add citrus after cooking?

It keeps the flavor bright and fresh instead of muted or bitter.

Can I use bottled lime juice?

Fresh is strongly recommended for this Chipotle rice recipe. It makes a noticeable difference in flavor.

How do I keep the rice fluffy?

Let it rest after cooking, then fluff gently with a fork. Never stir cooked rice with a spoon! Stirring activates the starch and will make your rice gummy.

I’ve made a lot of copycat recipes over the years, and this cilantro lime rice recipe taught me something simple but important… timing matters.

If you add the citrus while the rice is cooking, it disappears. The flavor dulls out, and you don’t get that fresh, clean bite. But stir it in at the end? Completely different story.

That’s what gives you that real Chipotle flavor.

And fluffing matters too. Don’t stir it like you’re mixing something heavy. Use a fork, keep it light, and let the grains stay separate. That’s how you get that soft, fluffy texture every time.

DONNA’S PRO TIPS

Rinse the rice beforehand if you want extra fluffy grains.
Keep the lid on while it cooks. No peeking, or you’ll mess it up!
Let the rice rest before fluffing so it finishes steaming.
Add citrus and cilantro after cooking. You’ll lose the flavor if you add it early.
Taste and adjust citrus to your preference.
Chop cilantro finely so it distributes evenly.
Reheat cilantro lime rice with a splash of water to bring it back to life.

TOOLS NEEDED

Medium Saucepan with Lid: Essential for properly cooking and steaming the rice.
Fork: For easy fluffing without smashing the grains.
Measuring Cups and Spoons: Keeps the ratios right.
Knife and Cutting Board: For prepping cilantro and citrus.

Enjoy!

With love, from our simple kitchen to yours.

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Other Mexican Recipes

Mexican Breakfast Casserole

Best Taco Salad Recipe

Mexican Street Corn Salad

Taco Lasagna with Tortillas

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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Copycat Chipotle rice that’s bright, fresh, and fluffy
Citrus added at the end keeps flavor vibrant
Jasmine or basmati work best
Bay leaf adds subtle depth while cooking
Fresh lime, lemon, and orange make the difference
Easy to make ahead and reheat
Works as a base for bowls, burritos, and more
Simple recipe that just works every time

Cilantro Lime Rice (Copycat Recipe)

Our copycat Cilantro Lime Rice tastes just like the kind from Chipotle! Fluffy, fresh, and delicious in burritos and bowls or as a side.

Course Main

Cuisine Mexican

Method Stovetop

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 202cal

Author Donna Elick

Ingredients

2 cups water
1 cup long-grain white rice jasmine or basmati
1 bay leaf
1 teaspoon kosher salt
1 tablespoon canola oil or other neutral oil
1 tablespoon fresh cilantro, finely chopped
1 tablespoon fresh lime juice
2 teaspoons fresh lemon juice
1 teaspoon orange juice

Instructions

BOIL WATER: In a medium saucepan bring 2 cups water to a boil over high heat.
ADD RICE: Add 1 cup long-grain white rice, 1 bay leaf, and 1 teaspoon kosher salt. Stir once to combine.
SIMMER: Return to a boil, then reduce heat to low. Cover and simmer for 15 minutes until the water is absorbed and the rice is tender.
REST: Remove the saucepan from heat and let the rice sit, covered, for 5 minutes to finish steaming.
FLUFF RICE: Remove the bay leaf. Use a fork to gently fluff the rice.
ADD FLAVOR: Add 1 tablespoon canola oil or other neutral oil, 1 tablespoon fresh cilantro, finely chopped, 1 tablespoon fresh lime juice, 2 teaspoons fresh lemon juice, and 1 teaspoon orange juice. Stir gently until evenly combined.
SERVE: Serve warm.

Video

Notes

Make-Ahead: Rice can be made up to 2 days ahead and stored in the refrigerator. Reheat before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in the microwave with a splash of water, covered, for 1 to 2 minutes until warm.

Freezing: Freeze cooked rice in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Ingredient Tip: Fresh citrus juice and cilantro added after cooking give this rice its signature bright Chipotle flavor.

Nutrition

Originally published September 2012, updated and republished May 2026

The post Cilantro Lime Rice (Copycat Recipe) appeared first on The Slow Roasted Italian.

Easy Carnitas (Mexican Slow Cooker Pulled Pork) + Video

Donna Elick — Mon, 10 Nov 2025 10:05:00 +0000

This easy carnitas recipe is ready in about 4 hours. Combine tender slow cooker pork sirloin tip roast with your favorite toppings for the most incredible pulled pork tacos! Cooking this pork carnitas recipe in the slow cooker creates delicious fall-apart tender meat! Find out how to make authentic Mexican carnitas in the step-by-step instructions below!

When you love Mexican food, there are so many delicious options for easy dinners that it can be tough to pick a favorite.

Mexican pork dishes like this one are a favorite of ours because they can be frozen, then used to make dinner on busy nights!!

I love to prep this for taco night because it makes the best carnitas and flavor. A little bit of meal prep goes a long way to create fork tender slow-cooked pork.

I promise you that it’s an easy recipe that all home cooks can make. Cook pork pieces to make the best pork tacos, or add to burrito bowls. This delicious recipe really is versatile in how it can be used.

Let’s dive into all the details and the full list of ingredients to make this simple pork carnitas tacos recipe below!

Easy Carnitas Recipe

Tender and flavorful bites of spice-rubbed pork are slow cooked, then finished under the broiler to obtain the most magnificent crisp around the edges.

This easy carnitas recipe is one to keep, and it’s certainly one that we enjoy serving at parties and celebrations!

Pair these with some elote corn (Mexican Street Corn) and you’ve got an amazing dinner ahead of you!

Looking for more slow cooker recipes to feed a crowd? Try these chicken tacos or my incredible barbacoa that tastes just like the one from Chipotle.

Or if you need dinner a bit quicker, cook pork roast in the oven instead of the slow cooker with our Boneless Pork Roast recipe! The pork comes out ender, juicy, and perfect every single time!

Ingredients Needed For Mexican Pork

Sirloin Tip Roast – Leaner than the typical shoulder cut, but just as delicious, this becomes incredibly tender when cooked in a crockpot.

Be sure that it’s boneless so you get the most meat for your money.
Chicken Stock – Instead of buying a carton from the store, mix 1 tablespoon low sodium chicken base into 2 cups of water.
Spices – A delicious blend of garlic powder, cumin, smoked paprika, and dried oregano.

I also add a healthy dose of New Mexico chili powder, which has earthy and fruity undertones and a medium level of heat.

If you like heat, red pepper flakes can season pork without making it too spicy.
Limes – Squeeze a couple of fresh limes over the cooked meat before serving. The bright citrus cuts through the fat and enhances the flavor of the spices.

Don’t forget to have fun with the toppings! Authentic carnitas typically have fresh cilantro and red onions, but when you’re making your own, add whatever you would like.

The best thing about this recipe is the variety it gives.

I love to add tomatillo salsa or salsa verde and a fresh squeeze of lime juice to mine, but you can also add anything else that you want to enjoy in your favorite way.

Jalapenos go really well with carnitas meat – so have fun! So many flavors pair with this original recipe!

Donna’s Pro Tips for Easy Carnitas

Pour the broth around the sides of the pork, not directly on top. Otherwise the spice rub washes right off.
Boil the cooking liquid until it thickens before pouring it back over the pork. It should leave a trail when you swirl the spoon through it.
Don’t skip the broiler step. A few minutes under high heat is what gives carnitas those crispy, browned edges — without it, it’s just pulled pork.
Squeeze fresh lime over the meat right at the end. The citrus cuts through the richness and brightens up the spices.
Reheat with a splash of broth. It keeps the pork from drying out in the microwave, oven, or slow cooker.
Freeze leftovers with a bit of the cooking liquid. It keeps the meat moist for up to 3 months.

Storage and Reheating

Unless you prepare this easy carnitas recipe for a large group, you’re bound to have leftover carnitas to enjoy again the next day.

Allow the meat to cool to room temperature, then transfer to an airtight container with some of the cooking liquid.

Mexican pulled pork can be refrigerated for 3 to 4 days, or you can freeze it for up to 3 months, which is a nice long time.

Reheat pork sirloin tip roast in the slow cooker, microwave, or oven until warmed through, adding a splash of broth as needed for moisture.

If frozen, thaw in the refrigerator overnight first.

Easy Carnitas Recipe FAQ

What cut of meat is best for carnitas?

A shoulder roast (also known as pork butt) is the top choice for a number of reasons. It’s easy to shred, especially when slow cooked for hours, and the fat provides plenty of flavor and moisture.

It’s also one of the most inexpensive cuts, making it a budget-friendly option for many families.

I personally like to use boneless pork sirloin tip roast for this slow cooker recipe. It’s not as fatty as the shoulder, but it’s not as lean as tenderloin. It has just the right balance of texture and flavor!

Are carnitas and Mexican pulled pork the same?

Essentially, yes. Both are slow cooked for hours until the meat is falling apart and extra tender.

The difference is one small step at the end — carnitas are broiled before serving so the ends become brown and crispy.

What goes well with pork carnitas?

Just about everything! We love to spoon some of the slow cooker pork sirloin tip roast into flour tortillas with all of our favorite toppings — an easy pork tacos recipe! You can also add the tender pork to corn tortillas, too!

Mexican pork is also incredible over cilantro lime rice with beans, salsa, and guacamole or stuffed into a cheesy quesadilla. You could even add some to homemade nachos!

What are the best toppings for shredded pork?

It just depends on how you’re going to use this slow cooker carnitas recipe. You can top it with sour cream, black beans, pico de Gallo, BBQ sauce, red onion, salt and black pepper, citrus juices, or any other simple ingredients that you want to add. Toppings are a great way to add so much flavor!

You can also use this pork in a variety of ways. I love to make a burrito bowl with a single layer of rice, a ton of meat, and all the toppings that I can think of. You can make a large bowl or small bowl for a snack.

The seasoned pork really does make for a delicious crispy carnitas taco, so it’s a good thing that you have all the details on the recipe card below. Use this great recipe for Cinco de Mayo or as a yummy Mexican dish for everyone to enjoy. It’s a simple way to make a delicious meal that can taste so many different ways.

This is the easiest recipe to make!

Enjoy!

With love, from our simple kitchen to yours.

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Other Slow Cooker Recipes

Crock Pot Pork Chops

Dr Pepper Pulled Pork (Crockpot)

Slow Cooker Shredded Chicken Tacos

Crockpot Chicken Fajitas

Easy Carnitas (Mexican Slow Cooker Pulled Pork) + Video

This easy carnitas recipe is ready in about 4 hours. Enjoy tender Mexican pulled pork tacos for dinner tonight!

Course Main

Cuisine Mexican

Method Slow Cooker

Prep Time 20

Cook Time 4

Total Time 4 20

Servings

Calories 275cal

Author Donna Elick

Equipment

Ingredients

4 pounds boneless pork sirloin tip roast
1 tablespoon New Mexico chili powder
2 teaspoons garlic powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano crushed
2 cups low sodium chicken stock or 2 cups water and 1 tablespoon low sodium chicken base
2 limes
salt to taste

Instructions

Cut pork into 8 cubes. Set aside.
In a small bowl combine chili powder, garlic, cumin, paprika, and oregano. Mix to combine. Coat pork with the spice mixture on all sides of pork pieces. Place into a slow cooker (I used a 6 quart). Pour chicken stock around the sides of the pot. Avoid pouring directly on top of pork or seasoning will come off.
Cover and cook on high for 4 hours (alternately cook on low for 10 hours). Meanwhile prepare a baking sheet with aluminum foil. When the pork is tender, use 2 forks to shred meat into large pieces. Taste for seasoning, if necessary add salt to taste (mine did not need salt). Use a slotted spoon to remove pork from slow cooker and place on a cookie sheet.
Pour cooking liquid into a pot and boil until thickened (spoon leaves a trail when swirled through) and pour over pork. Preheat oven to broil. Place pork until broiler until edges are nice and crisp, about 3-5 minutes. Remove from oven and squeeze 2 limes over top.
Serve and enjoy!

Video

Nutrition

Originally published October 2014, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Carnitas (Mexican Slow Cooker Pulled Pork) + Video appeared first on The Slow Roasted Italian.

How to Make Key Lime Pie Cookies (Best Recipe!)

Donna Elick — Tue, 02 Sep 2025 10:05:00 +0000

Key Lime Pie Cookies are buttery and sweet, with a creamy topping bursting with fresh lime flavor! This key lime pie cookie recipe has all the best parts of the original dessert but only takes 30 minutes to prep and bake. And each cookie is big enough to satisfy your sweet tooth and your hunger at the same time!! The recipe card has all the yummy details!

I can’t get enough of these key lime cookies. They taste like a classic key lime pie, but in cookie form.

This recipe really makes the best ALMOST crumbl copycats of this sweet treat – and I’m here for it! It’s one of my favorite desserts because it tastes like a key lime slice of pie. (plus I love the chewy texture!)

if you want the flavor of a whole pie that can fit in the palm of your hand, this is the recipe for you. Happy baking my friends – you’re going to love these baked cookies!

Key Lime Pie Cookies

Sweet, citrusy, tart, creamy, and buttery… These cookies have everything you could want in a dessert, especially if you’re not a chocoholic like me.

These aren’t your average cookies, either. This key lime pie cookie recipe makes 6 large and thick cookies that you might need to split with a friend!

With plenty of fresh lime flavor in every bite, it’s the perfect summertime treat — or when you’re dreaming of an island vacation during the colder months.

Enjoy more key lime pie flavor with this cheesecake recipe (a perfect Cheesecake Copycat dupe!) or try my boozy margarita cupcakes next!

Or try our copycat for Costco’s Key Lime Pie! It tastes just like they came right from Costco, but with added homemade magic!

Ingredient Notes and Substitutions

All you need are a few simple ingredients to make these delicious key lime pie cookies.

Butter – Unsalted is preferred here, for the dough and the frosting, though you could use salted butter and omit the additional salt.
Sugar – You’ll need 3 kinds of sugar for this key lime pie cookie recipe! Combine granulated and brown sugar in the dough for chewy results, then use powdered sugar to make the frosting.
Egg – Go ahead and set this on the counter with the butter to come to room temperature. It’ll blend much easier into the dough that way!
Flour – Regular all-purpose flour is perfect for the job, though a cup-for-cup gluten-free blend will work as well.
Baking Powder – This is double-acting, so it will start working when mixed into the dough, then give your key lime pie cookies an extra lift in the oven.

Don’t try to substitute with baking soda — it will react immediately with the lime juice and won’t provide lift when the dough is baking.
Limes – You can use true key limes or regular limes — just as long as they are fresh!

Not only does regular lime juice taste so much better than bottled key lime juice, but you’ll need zest for this key lime pie cookies recipe too.
Sweetened Condensed Milk – A sweetened form of evaporated milk, which is to say milk that has had most of the water removed. Find it in cans in the baking section of the store.

Start with the cookie base.

Cream the butter and sugars really well, until the mixture is light and fluffy.

Once you get to the dry ingredients, stop as soon as there are no more streaks of flour — continuing to mix will cause the cookies to be tough and dry.

Don’t bother scooping or measuring out the dough. Just divide it into 6 equal pieces and roll each into a ball.

Flatten them a bit with the palms of your hands before placing them on the baking sheet.

Then, make a slight indent in the center of each — this is where your cookie scoops can help!

Chill the dough before baking.

It’s never a bad idea to chill your cookie dough for 20-30 minutes, but it’s especially important when you’ve been shaping it with your hands.

The heat from your body will cause the butter to soften even more, which means spreading in the oven.

Chilling dough causes the butter (fat) to firm back up, gives the flour time to hydrate properly, and allows the gluten to relax a bit too.

All of that means tender, chewy, and moist cookies once baked!

Make the filling and the frosting.

The filling really couldn’t be easier — simply whisk freshly squeezed lime juice into the sweetened condensed milk. It’s especially easy with an electric mixer, but you can do it by hand too.

It should have almost a pudding-like consistency, meaning it still runs off a spoon but not too quickly. If it seems too thin, add 1 tablespoon of powdered sugar at a time until it’s just right.

Next comes the frosting. Beat the butter until it lightens in color and is nice and fluffy.

Then, mix in the powdered sugar, starting on a lower speed so it doesn’t fly everywhere. Finish with the lime juice to make it smooth and creamy.

Assemble and chill key lime pie cookies.

Once your cookie bases are completely cooled, transfer the frosting to a piping bag and pipe it just around the outer edge.

And if you don’t have a piping bag, use a Ziploc baggie instead and snip off a bottom corner.

Next, you’ll add the creamy filling in the middle. It will nestle right into the indent you created earlier and stay in place with the frosting as a border.

Pop your decorated cookies into the fridge for about 20 minutes to help everything set, and feel free to add some extra lime zest on top for decoration (and flavor!).

Prep Ahead

Bring butter to room temp
Make and chill key lime filling
Line baking sheet with parchment
Preheat oven to 350°F

Kitchen Tools You Will Need

Stand Mixer or large mixing bowl with Hand Mixer
Baking Sheet lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all. I use a large bowl and medium bowl for most of my dessert recipes.
Citrus Juicer – This gets every last drop out, which makes juicing citrus so much easier.
Citrus Zester – You can also use the small holes of a box grater if you don’t have one.
Wire Rack – Great for cooling all kinds of baked goods.

Storage and Freezing Tips

Key lime pie cookies will keep for up to 3 days in an airtight container. They’re fine on the counter, but it wouldn’t hurt to pop them in the fridge so the toppings stay fresh.

Enjoy them chilled or let them come back to room temperature on the counter before serving.

You can make and freeze the dough, or freeze the baked cookie bases if you’d like.

But wait to make the filling and frosting so it has the best texture — it will likely separate if you try to freeze decorated cookies.

Key Lime Pie Cookies Recipe FAQ

Are these the same as Crumbl key lime pie cookies?

No. The biggest difference is that it has a sugar cookie base instead of a graham cracker cookie base.

It also features a creamy filling on top surrounded by a border of lime buttercream frosting. Crumbl copycat recipes combine the same condensed milk topping with cream cheese to make one thick and creamy spread.

Finally, Crumbl’s version is topped with a wedge of lime and a swirl of whipped cream — though, you’re welcome to do the same with these if you’d like!

Can I reduce the amount of sugar in the frosting?

Yes, as long as the consistency is thick enough for piping! Go ahead and start with 3 cups of powdered sugar and see where it’s at.

The amount of lime juice can vary depending on the size of your limes, so you may want to reduce that to start as well.

Keep adding more powdered sugar or lime juice as needed until it’s thick enough to not fall off a spatula but will release with a gentle shake. Make sure to taste it too!

Is there a dairy-free version of this key lime pie cookies recipe?

Luckily, it’s a very easy adjustment to make! Swap the butter for a plant-based version and use sweetened condensed coconut milk instead of the regular kind. Everything else is naturally dairy-free.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cookie Recipes

Chewy White Chocolate Macadamia Nut Cookies Recipe

Super Soft Applesauce Cookies Recipe

3 Ingredient Peanut Butter Cookies Recipe + Video

Grand Floridian Giant Chocolate Chip Cookies Recipe

How to Make Key Lime Pie Cookies (Best Recipe!)

Key Lime Pie Cookies are buttery and sweet, with a creamy topping bursting with fresh lime flavor! Made with real limes!

Course Dessert

Cuisine American

Method Oven

Prep Time 15

Cook Time 15

chill time 50

Total Time 1 20

Servings cookies

Calories 1178cal

Author Donna Elick

Equipment

Ingredients

1/2 cup unsalted butter softened (1 stick)
3/4 cup light brown sugar
1/4 cup granulated sugar
1 large egg
Zest of 1 lime
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder

Key Lime Filling

14 ounce can sweetened condensed milk
1/2 cup of lime juice

Topping

1/2 cup unsalted butter softened (1 stick)
5 cups powdered sugar
juice of half a lime
1/4 teaspoon salt

Instructions

In a large bowl cream together the butter and both sugars until light and fluffy. Beat in the egg, vanilla and lime zest.
Add in the flour, baking powder and salt. Mix until just combined. The dough will be very crumbly.
Divide the dough into 6 equal portions and form each portion into a ball. Flatten the balls slightly and place onto a parchment lined baking sheet.
To create an indent in the middle I use my large cookie scoop to press an indent into the middle of each cookie.
Refrigerate for at least 30 minutes. Meanwhile, preheat the oven to 350 degrees and prep the lime filling.
In a small bowl whip the sweetened condensed milk and the ½ cup of lime juice using an electric mixer or whisk. Refrigerate this filling while the cookies bake.
Bake the cookies for 15-18 minutes. You want the edges to just be golden brown, we want the cookies to stay chewy. Cool for 5 minutes and then transfer to a rack to cool completely.
Meanwhile make the buttercream for topping: Using a hand mixer or stand mixer whip the butter until fluffy. Add in the powdered sugar and beat to combine. Add in the juice of half a lime.
Transfer the frosting into a piping bag or ziploc bag with the tip cut off. Pipe just around the edge of each cookie. Next fill the middle of each cookie with the lime filling.
Garnish with more lime zest if desired. Refrigerate for 20 minutes just to set up.

Notes

Store in an airtight container for up to 3 days.

You can use either key limes or regular limes but make sure you are using fresh lime not bottled lime juice.

If your lime filling does not set you can stir in powdered sugar 1 tablespoon at a time until it is thicker.

Nutrition

Originally published November 2024, updated and republished September 2025

The post How to Make Key Lime Pie Cookies (Best Recipe!) appeared first on The Slow Roasted Italian.

Copycat Costco Key Lime Pie

Donna Elick — Mon, 25 Aug 2025 10:00:00 +0000

Costco Key Lime Pie is loaded with bright citrus flavor and tucked inside a crisp graham cracker crust, then finished with clouds of real whipped cream. Sweetened condensed milk brings that classic silky texture, while sour cream adds depth and tang. It’s smooth. It’s tart. It’s sweet. It’s sunshine in a slice. And it’s so easy to make this show-stopping dessert from scratch, there’s no reason to keep buying key lime pie at Costco at all!!

Costco Key Lime Pie

As a Florida girl, let me tell you… Key Lime Pie isn’t just dessert. It’s a rite of passage.

I grew up on the real-deal stuff. Tart, creamy, and piled high with whipped cream. And let’s just say… I’ve had my fair share of bad imitations.

So when I set out to copycat the Costco version, I wasn’t messing around. This one has that classic Florida flavor… zingy citrus, buttery graham crust, and a filling so smooth it practically hums.

I’ve brought copycat Costco key lime pie to BBQs, birthdays, and yes, even breakfast… and it always disappears. One bite and you’ll see why it’s a sunshine state legend.

After I finish a meal of Orzo pasta salad, this pie really puts the cherry on top!

Can’t get enough of that Florida-famous flavor? Try key lime cheesecake or these thick, pie-inspired cookies next!

And don’t miss another Costco dessert favorite: chocolate muffins!

INGREDIENT NOTES

Sweetened Condensed Milk: Use full-fat for the best texture and richness. In a pinch, coconut condensed milk will work, but note the smaller can size and slight flavor change.
Key Lime Juice: Key limes are smaller (and sweeter) than the typical limes you find at the store, so you’ll need at least a dozen for this recipe.

Freshly squeezed juice gives the most authentic flavor, but Nellie and Joe’s bottled key lime juice is a close second.
Sour Cream: Adds smooth tang and helps the pie filling set up creamy and thick. Greek yogurt works in a pinch.
Egg Yolks: These make the filling extra dreamy and luxuriously smooth. Use room temperature yolks to help things emulsify evenly.
Graham Cracker Crust: Homemade tastes the best and holds together a bit better than store-bought crusts, but take the shortcut if you need it!
Whipped Cream: Skip the canned stuff and make it from scratch! Add some powdered sugar and vanilla extract when whipping heavy cream for a sweet and stable topping.

VARIATIONS

Tropical Twist: Add a splash of coconut extract or shredded toasted coconut to the filling.

Mango Key Lime Pie: Fold ¼ cup mango purée into the filling before baking.

Extra Tangy: Add 1 tablespoon of lime zest to the filling for a citrus-loaded bite.

Mini Pies: Divide the filling into mini tart pans or cupcake liners with graham cracker crust.

Lower Sugar: Use low-sugar sweetened condensed milk and skip the sugar in the crust.

KEY LIME PIE COSTCO FAQ

Can I use regular limes instead of key limes?

Yes, but the flavor will be a little less floral and a little sharper. Still yummy though!

How do I know when the pie is done baking?

The key lime filling will be just set, especially around the edges, but still jiggly in the center. Don’t worry, it’ll finish setting once it’s been cooled and chilled.

Does the key lime pie from Costco need to be refrigerated?

Yes, as does the homemade version. Wrap tightly in plastic and enjoy within 3 days. It’s best to add the whipped cream just before serving so it doesn’t deflate or weep.

Want to freeze it instead? After wrapping in plastic, add a layer of foil. Freeze for up to 2 months and thaw in the fridge before serving. Again, wait to add the whipped cream until it’s time to serve.

After testing this recipe side-by-side with the key lime pie at Costco, I focused on building the same silky texture and bold citrus flavor but with fresher ingredients and more balance.

The key to a luscious, creamy filling is emulsifying the egg yolks with the sweetened condensed milk and sour cream. When gently baked, the proteins slowly set without curdling, giving you that custard-like texture that holds its shape but melts in your mouth.

Letting it chill fully is non-negotiable. That cold set transforms the filling from soft to sliceable, and the whipped cream? Total harmony.

This Costco key lime pie recipe is foolproof, fresh, and always a crowd-pleaser.

DONNA’S PRO TIPS

Use room temp ingredients. It helps the filling blend smoothly without lumps.
Don’t overbake. The pie should jiggle slightly in the center. It’ll finish setting in the fridge.
Let it chill completely. Three hours minimum. More is even better!
Whip the cream cold. A cold bowl and beaters make the fluffiest whipped cream.
Add some flair. Pipe the whipped cream with a star tip, then sprinkle with lime zest. You can even add lime slices or sugared peels.
Make it ahead. This pie is even better the next day. It’s a party trick that keeps on giving!

TOOLS NEEDED

9-inch pie plate
Mixing bowls
Whisk or silicone spatula
Hand or stand mixer
Measuring cups and spoons
Citrus juicer and zester
Offset spatula or spoon for spreading
Cooling rack

Enjoy!

With love, from our simple kitchen to yours.

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Other Copycat Costco Recipes

Copycat Costco Chicken Salad

Vanilla Sheet Cake Recipe (Costco Copycat!)

Homemade Costco Chicken Bake

Copycat Costco Mac and Cheese

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Copycat Costco Key Lime Pie

Costco Key Lime Pie is zesty, creamy, and outrageously refreshing. Once you taste it, you’ll wonder why you ever bought one from the store!

Course Dessert

Cuisine American

Method Oven

Prep Time 20

Cook Time 25

chill time 3

Total Time 3 45

Servings

Calories 326cal

Author Donna Elick

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs
5 tablespoons granulated sugar
6 tablespoons unsalted butter melted

For the Filling:

2 14-ounce cans sweetened condensed milk
3/4 cup fresh key lime juice about 15 key limes or bottled key lime juice
1/2 cup sour cream room temperature
2 large egg yolks room temperature

For the Whipped Topping:

1 cup heavy whipping cream chilled
1 tablespoon powdered sugar
1 teaspoon pure vanilla extract

Instructions

Preheat the Oven: Preheat oven to 350°F. Set aside a 9-inch pie plate.
Make the Crust: In a medium mixing bowl, combine 1 1/2 cups graham cracker crumbs, 5 tablespoons granulated sugar, and 6 tablespoons unsalted butter. Stir until the texture resembles wet sand.
Press the Crust: Press the mixture into the pie dish, covering the bottom and sides evenly. Use the back of a spoon or measuring cup to press it firmly.
Bake the Crust: Bake for 8 minutes. Remove from the oven and set aside to cool completely.
Make the Filling: In a large mixing bowl, whisk together 2 14-ounce cans sweetened condensed milk, 3/4 cup fresh key lime juice, 1/2 cup sour cream, and 2 large egg yolks until smooth and fully combined.
Add the Filling to the Crust: Pour the filling into the cooled crust. Use a spatula to smooth the top.
Bake the Pie: Bake for 15 to 20 minutes, just until the filling is set but still slightly jiggly in the center. Do not allow the top to brown.
Cool the Pie: Place the pie on a cooling rack and let it cool at room temperature for 30 minutes.
Chill the Pie: Cover with plastic wrap and refrigerate for at least 3 hours, or until fully set and chilled.
Make the Whipped Topping: Using a stand or hand mixer, beat the cold 1 cup heavy whipping cream on high speed until soft peaks form. Add 1 tablespoon powdered sugar and 1 teaspoon pure vanilla extract. Continue whipping until stiff peaks form.
Top the Pie: Spread or pipe the whipped cream over the chilled pie. Garnish with lime zest or crushed graham crackers, if desired.
Serve: Serve cold. Store leftovers in the refrigerator.

Notes

Make-Ahead Tips: This pie is perfect for prepping ahead. It needs at least 3 hours to chill, but you can make it a day in advance with no loss of texture or flavor.

Storage: Cover tightly with plastic wrap and refrigerate for up to 3 days. Add fresh whipped cream just before serving for the best texture.

Freezing Instructions: Wrap the pie tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator. Do not freeze with whipped topping, add it fresh after thawing.

Ingredient Swaps: Use Greek yogurt instead of sour cream for a tangier flavor. If you can’t find key lime juice, fresh regular lime juice will still give you a delicious pie with a slightly different flavor.

Presentation Tips: Pipe whipped cream in swirls and top with lime slices or sugared peels for a polished look.

Crust Shortcut: In a pinch, use a store-bought graham cracker crust.

Nutrition

Originally published August 2025

The post Copycat Costco Key Lime Pie appeared first on The Slow Roasted Italian.

Lime Cookies with Icing (Soft and Chewy Recipe)

Donna Elick — Sat, 14 Jun 2025 22:05:00 +0000

Prepare yourself for a flavor explosion! These Lime Cookies are downright mouthwatering, with a zesty kick that’ll make your taste buds sing. And the icing? Scrumptious perfection. You also won’t believe just how easy this lime cookies recipe is!! Get ready for a spectacular treat you won’t be able to resist!

Calling all lime lovers – This key lime cookie recipe is one of the best ways to make baked cookies that are perfect for your sweet tooth.

I love any kind of cookies, but the citrus flavor of these key lime sugar cookies has my heart.

The chewy texture paired with the flavor of fresh lime juice is what makes this simple key lime cookies recipe one of the best.

Every bite is loaded with tangy lime flavor, and these cookies are good options for the summer months.

Using basic ingredients, they’re an easy way to create soft cookies that everyone will love.

I always have a hard time stopping my snacking when it comes to these chewy sugar cookies – but sometimes, you just gotta treat yourself!

Head to the grocery store and gather the simple ingredients needed that are listed on the recipe card below.

You’ll be baking those yummy cookie dough balls on the cookie sheet in no time at all! And I promise you’ll be hooked on these chewy lime cookies – just like me!

Lime recipes like this are the best and you can enjoy them any time of year. The best part? These sweet treats are simple to make and have the best flavor!

For all the steps and the full list of ingredients, be sure to check out the printable recipe card below.

Lime Cookies

I love cookies and I’m always on the lookout for new and interesting flavor combinations to try out.

When I discovered just how delicious lime cookies could be, I was immediately hooked! It’s quickly become one of my favorite cookie recipes, and I think you’ll love it, too!

My fellow cookie lovers, get ready to embark on a tangy and sweet adventure with this delectable lime cookies recipe.

These little drops of happiness are bursting with citrusy flavor and topped with a heavenly cookie icing recipe that will make your taste buds dance.

All the flavors really do have a nice balance and nothing is too overpowering.

Whether you’re a seasoned baker or a novice in the kitchen, this recipe is so easy, it practically does the baking for you. What else could you want in a cookie recipe?!

I’m a bit of a citrus cookie fanatic! Don’t miss my recipes for lemon crinkle cookies, lemon cake mix cookies, and… one of my favorites, my lime in the coconut sugar cookies!

As you can see, I like making citrusy cookies!

Ingredient Notes and Substitutions

Lime – You’ll need lime juice and lime zest, both in the batter and in the tasty cookie icing recipe. Citrus lovers will absolutely love this!!

I just buy regular limes and use them for all my key lime desserts. You technically could use lemon juice and zest instead, but then you would have lemon cookies instead.
Unsalted Butter – You can also use salted butter and simply omit the extra ¼ teaspoon of salt.
Sugar – Use granulated sugar in the cookie batter, and powdered (or confectioners) sugar for the homemade icing!
Vanilla Extract – To add a bit of warmth to the overall flavor.

You can also replace with almond extract if you’re not into vanilla, but it will change the taste of the lime cookies ever so slightly.
Baking Powder and Soda – You’ll need both! Without them your cookies will end up flat.

Tips for the Tastiest Lime Cookies Recipe

Don’t skip the creaming step.

While you may be tempted to add all of the ingredients together all at once, I really can’t say enough good things about taking the time to cream the butter and sugar together.

It helps to incorporate air into the batter, which will gve you soft and tender cookies every time.

No chilling needed for this cookie recipe!

Lots of cookie recipes require you to chill the dough in the fridge before baking.

You don’t have to worry about that extra step for my recipe. Simply form the dough into balls and pop them in the oven!

The lime icing takes this recipe from ordinary to extraordinary.

My homemade cookie icing recipe comes together in less than 5 minutes! Do yourselves a favor and whip it up quickly as the cookies cool.

It’s sweet and zesty all at the same time thanks to the added lime!!

Storing Citrus Cookies

Store your lime cookies in an airtight container on the counter or in your pantry, where they will keep for 3-5 days.

You can extend their shelflife by about 2 days when you store them in the fridge. If you like a warm cookie, simply heat in the microwave at 30-second bursts until warm.

Kitchen Tools You Will Need

Electric Hand Mixer – I’ve had this one in my kitchen forever, and it still works beautifully.
Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all. A large bowl is a must for holding the wet and dry ingredients.
Baking Sheets lined with parchment paper – Used for anything from cookies to roasting, a good baking pan will last for years.

Lime Cookies FAQ

Can I use bottled lime juice instead of fresh?

I always recommend using freshly squeezed citrus juice when you can. You’ll need the zest from a lime for this lime cookies recipe anyways, so you might as well use its juice too!

If you do use bottles, make sure that it’s 100% lime juice without any additives.

Can I freeze lime cookie dough?

You sure can! Shape the dough into balls or logs, wrap tightly in plastic wrap or place in an airtight container, and freeze.

Then, thaw the dough in the refrigerator before baking as directed.

Can I use a different type of icing?

While I love my lime icing, you can certainly use something else if you’d like.

Try out other flavors like coconut, vanilla, or even a drizzle of white chocolate. Don’t be afraid to get creative! You can even make a key lime glaze to put on top of these chewy lime sugar cookies!

Enjoy!
With love, from our simple kitchen to yours.

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White Chocolate Macadamia Cookies

Peanut Butter Sandwich Cookies

Trail Mix Cookies

Apple Cookies with Streusel Topping

Lime Cookies with Icing (Soft and Chewy Recipe)

These zesty Lime Cookies will satisfy your tangy cravings! Topped with my sweet lime cookie icing recipe, they’re the perfect citrusy treat!

Course Dessert

Cuisine American

Method Oven

Prep Time 10

Cook Time 10

cooling time 10

Total Time 30

Servings small cookies

Calories 90cal

Author Donna Elick

Equipment

Ingredients

1/2 cup unsalted butter softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1 teaspoon lime juice
1/2 teaspoon lime zest
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda

Glaze:

1.5 cups powdered/confectioners sugar
6 teaspoons lime juice extra if needed
1/2 teaspoon lime zest plus extra for garnishing – optional
1/2 teaspoon pure vanilla extract

Instructions

Preheat the oven to 350 degrees.
Cream butter and sugar together.
Add vanilla, egg, lime juice, and lime zest.
Slowly stir in flour, baking powder, salt, and baking soda.
Roll into 1” balls and place on baking sheets that have been lined with parchment paper.
Bake for 9-10 minutes or until the edges start to brown.
Once cookies are done, remove from the oven and let cool on baking sheet for 5 minutes before transferring to a cooling rack.
While the cookies cool, combine the powdered sugar, lime juice, lime zest, and vanilla for the glaze (if needed, add a little extra lime juice or water to make more thin, or add more powdered sugar to thicken).
Spoon 1 teaspoon of glaze in the center of each cookie and spread evenly or drizzle glaze over cookies and garnish with lime zest.

Notes

I used the juice of 2 limes and the zest of 2 limes for this recipe.

Garnishing the cookies with lime zest is optional.

Option to drizzle glaze over cookies instead of flooding the center.

Nutrition

Originally published July 2023, updated and republished June 2025

The post Lime Cookies with Icing (Soft and Chewy Recipe) appeared first on The Slow Roasted Italian.

Summer Peach Salad with Honey Lime Dressing Recipe

Donna Elick — Fri, 13 Jun 2025 10:05:00 +0000

This Peach Salad recipe features a unique blend of fruits that are lightly sweetened by a honey lime dressing. Make this scrumptious peach summer salad today in 3 easy steps! This summer peach salad is perfect for peach season! New recipes like this are perfect for a light lunch or as a yummy option to pair with main dishes. Make this for your summer table asap!

This has to be one of my favorite summer salads. This time of year, all I can think about are the sweet peaches that are ripe and ready, making this delicious salad a possibility.

Using fresh ingredients is what gives this simple salad its summer flavor, and I love that I can make this in just a few simple steps.

The fresh berries paired with the fresh peaches create the best natural sweetness and best flavor.

I’ll make a big bowl of this as one of my go-to summer recipes because it’s a great side dish for any main meal or a yummy snack.

You can also add any other favorite fruit to this fresh peach salad because the flavors of fresh fruit pair really well together.

Other simple ingredients to pair with these juicy peaches could be raspberries, watermelon, and more.

I’ll leave some as whole fruit, and others I’ll slice and spread out more on the top of the salad.

You can also add crunchy pecans or crunchy pine nuts to the top of a big salad to give it a bit of crunch!

Whip this recipe up for your next dinner party, as it’s a fast way to feed a lot of people.

Healthy recipes like this create a beautiful salad that can easily be paired with any main dish in the perfect way. I also love that this salad has minimal prep work!

Peach Salad

Combining perfectly ripe peaches, kiwi, grapes, blueberries, and pomegranate creates a balance of tart and sweet that is only enhanced by a simple honey lime dressing.

Plus, the vibrant colors are such a pretty addition to any table, whether it’s a weeknight meal or a community potluck!

Try one of my other summer salad recipes like this mouthwatering Watermelon Feta Salad or my favorite veggie-packed side.

And if you just love peach in your salads, my Grilled Peach Salad with Arugula is also a summer favorite!

I also have rainbow and mojito-inspired fruit salad options for when you need to feed a crowd!

How To Choose A Ripe Peach

Look for fruit that has a beautiful round shape and skin that isn’t damaged or bruised. The color should be rich and vibrant, and avoid any with wrinkled skin — that is a sign of dehydration.

Give it a good smell too. It should have a lovely, sweet aroma that smells exactly how you want it to taste. However, the best test is by touch. Hold the fruit in your hand and give it a gentle squeeze.

There should be a little bit of give while maintaining its shape — not too hard, and not too soft.

Peach Summer Salad Recipe Tips

Chill first. Place all of the fruits for this peach salad recipe in the refrigerator ahead of time. This makes slicing easier, plus the dish will be more refreshing.
Swap out the sweetener. If you prefer, maple syrup or agave can be used in place of honey when making honey lime dressing for fruit salad. Give it a taste first to make sure the balance is just right.
Tip for quick slicing: Halve your grapes in no time by placing them between two lids and running a sharp knife in between.
Skip the whisk. Add your dressing ingredients to a mason jar, screw on the lid, and shake vigorously until well combined.

Serving Suggestions

Enjoy peach salad on its own as an afternoon snack, or pair it with some yogurt for a light breakfast. It would be wonderful at a weekend brunch alongside a homemade quiche and rosemary potatoes.

Or, serve peach summer salad with margarita chicken or perfect grilled steaks for dinner!

Kitchen Tools You Will Need

Serving Bowl – A clear bowl with a touch of style lets the peach salad be the star of the show.
Bamboo Tongs – These help to toss everything gently and are attractive enough for serving as well.
Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
Mason Jar – This is the easiest way to make honey lime dressing for fruit salad, plus it’s ready to store in the fridge!

Peach Salad Recipe FAQ

Can I make this peach salad recipe ahead of time?

You can prep the fruit and mix the dressing in advance, but they should be stored separately in the refrigerator.

Honey or any type of sweetener will cause maceration, which is when fruit releases its juices, so add the honey lime dressing for fruit salad just before serving. Or, place the jar on the table for everyone to add their own!

Also, oxidation will cause browning, so cut up all of the fruit no sooner than the night before.

What can I do with leftover peach salad?

The texture will start to become a bit syrupy, so why not spoon some over vanilla ice cream?

You could also portion leftover peach salad into Ziploc bags, then freeze it to use for smoothies. Use within 3 months for best results.

Enjoy!

With love, from our simple kitchen to yours.

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Other Recipes

Refreshing Summer Fruit Salad

Best Ever Tropical Fruit Salad

Orange Honey Rainbow Fruit Salad

Mojito Fruit Salad

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Summer Peach Salad with Honey Lime Dressing Recipe

This Peach Salad recipe features a unique blend of fruits that are lightly sweetened by a honey lime dressing.

Course Salad

Cuisine American

Method Mixed

Prep Time 10

Total Time 10

Servings

Calories 295cal

Author Donna Elick

Ingredients

1/4 cup honey
1/2 cup lime juice (2 limes)
4 large yellow peaches pitted and sliced
4 kiwi sliced
2 cups seedless red grapes halved long ways
1 cup pomegranate arils
1 cup blueberries
fresh mint leaves for garnish

Instructions

In a resealable container, such as a mason jar combine honey and lime juice. Secure the lid and shake the living tar out of it. Set aside.
Place the peaches, kiwi, grapes, pomegranate, blueberriest in a large bowl. Gently toss to combine.
Pour dressing on top of fruit about 30 minutes before serving. Gently toss to coat. Garnish with mint.

Nutrition

Originally published May 2021, updated and republished June 2025

The post Summer Peach Salad with Honey Lime Dressing Recipe appeared first on The Slow Roasted Italian.

Boozy Margarita Cupcakes with Tequila Lime Frosting

Donna Elick — Tue, 03 Jun 2025 22:05:00 +0000

Margarita Cupcakes are loaded with lime and tequila. These moist and tender tequila cupcakes will draw you in with incredible ribbons of lime zest throughout. The icing on the cupcake? A true Margarita frosting! Perfect for Cinco de Mayo or a perfect dessert for summer!

I think that this is such a fun dessert! When you’re craving a sweet treat to pair with the rest of your Mexican food, you can’t go wrong with this!

It’s also a fun dessert for summer parties and a great way to make boozy desserts.

These frosted cupcakes are likely better than taking actual tequila shots, so gather the simple ingredients needed to make these easy margarita cupcakes and have fun.

I love the touch of lime flavor that is in the cupcake batter and frosting!

You will taste a bit of the tequila flavor of this great recipe – so be prepared for that. It’s not super strong, but it’s there!

Margarita Cupcakes

Frosting spiked with Cuervo Gold tequila and triple sec is brightened with fresh lime juice to make these the most amazing margarita cupcakes you will ever sink your teeth into!

The cake is so tender, light, and fluffy — and so easy to make. No special tricks or methods, just be sure to add the dry ingredients as listed.

Our Cherry Limeade Pound Cake bakes that same lime flavors into a gorgeous soda-based cake with no mixer required.

Need an entree to pair with these boozy cupcakes? You can’t go wrong with my Margarita Chicken!

And if tequila is not your thing, try my Bailey’s Brownies or cool down with a Strawberry Wine Ice Cream Float.

Don’t feel like baking? Our Rum Balls are rich, chocolatey, and spiked with rum for the perfect 18+ treat for adults at parties or holidays!

For a cupcake that’s just as unique and impressive, our Black Bottom Cupcakes deliver a rich dark chocolate base with a creamy cream cheese center that’s easier to make at home than you’d think!

Ingredient Notes and Substitutions

Cake Flour – With a lower protein content, this variety produces a lighter, fluffier crumb than all-purpose.

Make a homemade version by replacing 2 tablespoons per cup of all-purpose flour with cornstarch.

Some people us a white cake mix here to save on time, and that is fine to do as well – although homemade is always better in flavor.
Tequila – I prefer to use Gold for this margarita cupcake recipe. Choose a bottle that you like to drink!
Limes – Zest first, then juice, to get the largest amount of each. Avoid the white layer (pith) when zesting as it has a bitter taste.
Buttermilk – This ingredient adds loads of moisture to this lime dessert, plus a pleasantly subtle tang.

If you don’t have any, make a simple substitute with regular milk and lemon juice or white vinegar.
Triple Sec – Use this orange-flavored liqueur in the frosting for these margarita cupcakes.

It’s a classic margarita ingredient! Grand Marnier will also work in a pinch.

Tips for Making Boozy Cupcakes

Bring ingredients to room temperature.

When everything is at the same temperature, the ingredients blend together much smoother — meaning a lime dessert batter without any lumps.

Set the butter, eggs, and measured buttermilk on the counter for about 30-45 minutes before starting this margarita cupcake recipe.

Adjust the frosting consistency.

If your lime dessert frosting is too thin, thicken it with more powdered sugar — about 1 tablespoon at a time until your desired consistency is reached.

Too thick? Use the same method, but with cold water instead of sugar. Keep in mind that buttercream should be a bit stiff so it holds its shape when piped.

Don’t forget the garnish!

Pairing cocktail flavors with colorful toppings is half the fun of boozy cupcakes. Save some lime zest and mix it with orange zest to bring out the flavor of the triple sec.

Add lime slices, and you’ve got a bakery-worthy treat! Make it even more fun by inserting a trimmed paper straw off to the side.

Margarita Cupcake Recipe FAQ

Can you taste the alcohol in tequila cupcakes?

Yes — it’s subtle in the cake but fairly punchy in the frosting. It’s a fun way to enjoy your favorite cocktail in dessert form!

Because of that, tequila cupcakes (or any boozy cupcakes) should be served to the 21+ crowd only. The alcohol bakes off slightly in the cake but is very present in the frosting.

It’s the perfect adult treat that always gets rave reviews!

Do margarita cupcakes need to be refrigerated?

Chilling cupcakes is one of the fastest ways to dry them out, so I don’t recommend it if you’ll be making these ahead of time.

And because the frosting for this margarita cupcake recipe doesn’t contain milk or cream cheese, there’s no need to.

Store the cake bottoms in an airtight container until it’s time to frost. Leftovers are safe at room temperature for 3 to 4 days, but you can also chill them for up to a week.

Do these cupcakes really taste like classic margaritas?

I think so! I’ve had this delicious adult treat a few times, and I always taste a bit of that classic Mexican cocktail once I take my first bite. It’s not overly strong, but you’ll notice it!

Enjoy!

With love, from our simple kitchen to yours.

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Other Cupcake Recipes

Disney Butterfinger Cupcakes Copycat

Extreme Oreo Cupcakes

Biscoff Filled Cookie Butter Cupcakes

Strawberry Brownie Cupcakes

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Boozy Margarita Cupcakes with Tequila Lime Frosting

Margarita Cupcakes are loaded with lime and tequila. Fluffy boozy cupcakes topped with margarita buttercream are the ultimate lime dessert!

Course Dessert

Cuisine American

Method Oven

Prep Time 7

Cook Time 22

Total Time 29

Servings

Calories 393cal

Author Donna Elick

Equipment

stand mixer

Ingredients

For The Cupcakes

3 cups cake flour
1 tablespoon baking powder
1 teaspoon kosher salt
4 large eggs
2 cup granulated sugar
4 limes – zested and juiced 2 tablespoon zest, 1/2 cup juice
1 cup unsalted butter 2 sticks, at room temperature
1/2 teaspoon pure vanilla extract
1/4 cup Cuervo Gold Tequila
1 cup buttermilk or make your own

Boozy Margarita Frosting

1/2 cup unsalted butter
1/2 cup shortening
1/4 cup Cuervo Gold Tequila
3 tablespoons lime juice
1 1/2 tablespoons triple sec
1/4 teaspoon salt
5 cups powdered sugar

Instructions

For The Cupcakes

Preheat oven to 350°F. Prepare muffin tins with cupcake liners and set aside.
In a large bowl combine flour, baking powder and salt. Whisk to combine. Set aside.
In the bowl that you will prepare cupcake batter, add lime zest and sugar and mash together with a fork (or your fingers), until your sugar is coated in lime oils. Attach bowl to stand mixer and use paddle attachment (or prepare electric mixer). Add butter and whip until light and fluffy, about 3-5 minutes. Add eggs and vanilla. Mix until combined. Add lime juice and tequila. Your mixture may start to look funny here, just continue on with the next step. It will work itself out.
With mixer on low add dry and wet ingredients; add 1/3 dry ingredients to bowl, allow that to combine. Then add 1/2 of buttermilk wait for that to combine. Add another 1/3 of dry ingredients and mix. Add other 1/2 of buttermilk and mix. Then finally add remaining dry ingredients. Mix until combined. Stop to scrape down the bowl as often as needed. Do not over mix.
Fill cupcake liners 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted in the center of a cupcake comes out with few moist crumbs.
Cool on a wire rack. Frost cupcakes with Boozy Margarita Frosting when completely cool.

Boozy Margarita Frosting

In the bowl of an electric mixer, fitted with the whisk attachment, beat butter and shortening on medium speed until completely smooth (about 1 minute). Add 3 cups of powdered sugar about 1 cup at a time, beat until well combined after each addition. Add tequila, lime juice, triple sec and salt, beat to combine. Add remaining powdered sugar one cup at a time. Beat completed mixture for another minute or so until the batter is smooth and fluffy.
If frosting is too thin, add powdered sugar to thicken it, about 1 tablespoon at a time until desired consistency is reached.
If frosting is too thick, add cold water a tablespoon at a time until desired consistency is reached.

Nutrition

Originally published July 2012, updated and republished June 2025

The post Boozy Margarita Cupcakes with Tequila Lime Frosting appeared first on The Slow Roasted Italian.

Chipotle Guacamole Recipe Copycat + How To Video

Donna Elick — Sun, 20 Apr 2025 10:00:00 +0000

This Chipotle Guacamole Recipe tastes just like the restaurant version! Recreate Chipotle guac at home with fresh ingredients at a fraction of the cost. All you need is a handful of fresh ingredients to make this homemade guacamole recipe!

Let’s all agree that being able to make this copycat Chipotle guacamole recipe at home changes everything.

It means that we get to enjoy adding this to burrito bowls, taco salads, tacos, or anything else that we want at any point in time.

Talk about the perfect Taco Tuesday every single day!

I love making this guacamole dip and pairing it with salty tortilla chips. Eating healthy fats is the best way to use ripe avocados and also treat my taste buds.

I also love that you can make this the best guacamole for yourself, by easily adding or changing some of the ingredients.

If you want to make it a spicy guacamole, you can add diced jalapeño pepper with fresh lime juice. You can also add chipotle pepper for a burst of taste.

The key to making this easy guacamole is that you use simple ingredients!

Fresh avocado is key – and don’t forget this simple tip – since it tastes like the real deal, keeping it simple just might be the perfect way to make it!

Sprinkle in some fresh cilantro leaves and whip up some homemade tortilla chips, and you’ve got yourself a homemade version of Chipotle’s guacamole in no time!

Chipotle Guacamole Recipe

Fresh herbs along with bits of jalapeño and red onion speckle the creamy chunks of avocado in this Chipotle guac recipe.

Citrus juice and salt finish it off for a simple and fresh dip you won’t be able to resist.

Not only does it come together in a snap, but it’s the only homemade version we ever serve in this house.

Pair it with some cilantro lime rice and barbacoa and you’ll never need takeout again!

Looking for more copycat recipes? Check out my collection of popular restaurant-inspired dishes or use this tag to find newly uploaded creations!

How To Make Chipotle Guacamole At Home

All you need is a few minutes of prep before putting it all together.

Chop the jalapeno, red onion, and cilantro and transfer to a bowl.
Add the avocado, citrus juices, and salt.
Mash it all together with a fork.

It’s really that simple! Scale the amounts up or down depending on how much you need, then cover homemade Chipotle guac in plastic until you’re ready to serve.

Guacamole Recipe Chipotle Tips and Tricks

Wear gloves. It’s a good idea to protect your hands when handling jalapeños.

The oils can cause irritations when transferred to the eyes and nose, and it’s easy to miss spots when washing with soap and water.
Prevent browning. Wrap the bowl tightly with plastic wrap and press it down so it touches the Chipotle guacamole itself.

You can also cover the dip with a layer of water first. Just pour it off and give everything a quick stir before serving.
Adjust the heat. I think the creaminess of the avocado balances out one jalapeño nicely. If you think it’s too much, only use half of the pepper or leave it out entirely.

Serving Suggestions

Obviously, you can’t go wrong with a bowl of tortilla chips for dipping. This Chipotle guacamole recipe also tastes great with taquitos, shrimp, and veggie sticks.

Spoon some onto tacos and burritos or spread it on your favorite sandwiches. You can even put it on your burgers!

Chipotle Guac Recipe FAQ

How long does Chipotle guacamole last in the fridge?

With the proper protection, homemade Chipotle guac should stay fresh for 3 to 4 days. A little bit of browning is safe to eat, but I would recommend making a new batch if the entire container has turned. I always give my leftover guacamole a good stir before serving.

While not in the original guacamole recipe from Chipotle, the addition of lemon juice helps prevent browning a little bit longer.

What else can I add to this Chipotle guac recipe?

Feel free to get creative with this copycat recipe depending on your texture and flavor preferences. Chopped tomatoes and bell peppers are popular additions, just be sure to remove all of the seeds before mixing them in.

If you want to include some extra seasoning in this Chipotle guacamole recipe, try some garlic powder or a little cayenne pepper for added heat. You also can’t go wrong with adding fresh garlic as a great way to pop is some extra flavor to this creamy guacamole.

I find that the perfect guac really does keep it simple by not overloading on a ton of extra ingredients.

How do I know when avocadoes are ripe?

You want to be sure that you’re using ripe Hass avocadoes for this recipe. The good news is that quality avocados that are ripe are easy to spot. They should have a slight squeeze to them, be darker in coloring, and hold their shape when gently squeezed.

Enjoy!

With love, from our simple kitchen to yours.

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chipotle guacamole

Other Dip Recipes

Baked Queso Dip

Mississippi Sin Dip

Applebee’s Spinach Artichoke Dip

Favorite Corn Dip Recipe

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Chipotle Guacamole Recipe Copycat + How To Video

This Chipotle Guacamole Recipe tastes just like the restaurant version! Recreate it at home with fresh ingredients at a fraction of the cost.

Course Appetizer

Cuisine Mexican

Method Mixed

Prep Time 10

Total Time 10

Servings cups

Calories 866cal

Author Donna Elick

Ingredients

1 medium jalapeño (deseeded, deveined and minced)
1/4 cup fresh minced red onion
2 tablespoons chopped cilantro
8 ripe avocado
1 tablespoon fresh lemon juice
1 teaspoon fresh lime juice a squeeze
1 teaspoon kosher salt

Instructions

Add jalapeño, onion and cilantro in a medium size bowl. Slice avocados in half and place one pit in the bowl. Scoop out avocado and add to bowl. Add lemon and lime juices and salt. Use a fork to mash avocado to preferred consistency.
Cover avocado pit with guacamole to keep it from oxidizing (it really works) and press plastic wrap on to top of guacamole until ready to serve.
Enjoy!

Video

Nutrition

Originally published October 2013, updated and republished April 2025

The post Chipotle Guacamole Recipe Copycat + How To Video appeared first on The Slow Roasted Italian.

Crockpot Honey Sriracha Chicken Wings Recipe + Video

Donna Elick — Sun, 23 Mar 2025 22:05:00 +0000

Honey Sriracha Wings have a zippy, finger licking good, sweet and spicy sauce that will make your taste buds sing! This crockpot sriracha chicken wings recipe is perfect for dinner, party appetizers, or game day snacking. Find out how easy it is to make this chicken wing recipe!

Just wait until your first bite of these crispy honey sriracha chicken wings! With honey as the secret ingredient, you know the sweetness factor will be off the charts!

These do have plenty of heat as well, so be sure to watch for little hands grabbing them off a serving platter! They might be too spicy for them to eat!

While I tend to crave them for football season, there’s no reason that you can’t make these golden brown sticky wings anytime that you want.

You can double the recipe to feed a large crowd or make just enough for your next party at home. Serve with some celery sticks and lots of napkins!

With the perfect punch of heat, this is one of my favorite recipes to share with family and friends.

The spicy sriracha is the perfect balance for someone who likes a little bit of sweetness with their heat.

Most chicken wing recipes just use hot sauce, but this honey sriracha chicken wings recipe is all about fun spicy flavors!

Honey Sriracha Wings

Crockpot chicken wings are so easy to make, they practically cook themselves! Even better, the meat is so tender, it falls right off of the bone!

Cooking doesn’t have to be hard, and there are plenty of other easy crockpot recipes to choose from.

For more party favorites, try my Slow Cooker Nacho Dip or Crockpot Beer Brats. Both are ready in just 2 hours and are sure to keep your guests happy!

Or, make Crockpot Chicken and Rice for a busy weeknight dinner. It gives you all the flavor of the comfort food casserole while keeping your kitchen cool.

Also try my Crockpot Salsa Verde Chicken for a weeknight dinner superhero!

If you need more options, check out my Top 10 Crockpot Dinner Ideas!

How To Make Honey Sriracha Chicken Wings

This recipe couldn’t be any simpler! Everything goes in the slow cooker at once, and then the sauce is thickened on the stove afterward.

After slow cooking, place the honey sriracha chicken wings on a lined baking sheet and drizzle with the sauce.

Then, all they need are a couple of minutes under the broiler to crisp up. Add more sriracha wing sauce every minute or so until they’re ready.

You can also add some fresh garlic or even garlic powder to create more of a garlic taste. I also like to toss some green onions on top of the cooked wings!

Tips for Making Sriracha Wings

Skip the oven. Instead of cooking the sauce down and broiling the sriracha wings, you can thicken the sriracha wing sauce right in the crockpot.

Mix 2 tablespoons each of water and cornstarch in a resealable container and shake it really well.
Then, stir the slurry into the crockpot and cook an additional 30 minutes on high.
Need more (or fewer) servings? Easily halve or quarter this sriracha chicken wings recipe if you’re only cooking for yourself.
Reuse the wing sauce. Keep leftover honey sriracha wing sauce in the refrigerator to use for dipping or add more to the chicken when reheating.

You can also freeze it for up to 6 months in a sealed container. Let it sit in the refrigerator overnight to defrost before using.

Storing and Reheating Sriracha Chicken Wings

Keep leftover honey sriracha wings in a sealed container or storage bag and refrigerator for 3-4 days.

Or, arrange them in a single layer on a baking sheet and freeze for about an hour. This helps to keep them from sticking together.

Then, transfer sriracha wings to a storage bag and freeze for up to 6 months. Reheat in the microwave or oven until warmed through.

Honey Sriracha Chicken Wings FAQ

Can I use fresh wings instead of frozen?

You sure can! Just adjust the cooking time accordingly. With fresh meat, honey sriracha chicken wings should take about 3-4 hours on low, or 1-2 hours on high.

Also, when using fresh chicken, your sauce will cook quicker on the stove. Reduce the time to 3-5 minutes or until thickened.

Is it safe to cook frozen chicken in a crockpot?

While there are no issues with putting raw poultry in a slow cooker, you can always defrost the chicken in the refrigerator first if you’re concerned.

Then, prepare the recipe as directed using the “fresh wings” cook times listed in the recipe card notes.

Do I have to add a hint of spice?

You don’t have to! The simple ingredients needed are listed on the printable recipe card, but you can easily swap out and use what you want. And if you want more heat, add the cayenne pepper or chili pepper to the sauce recipe and let your taste buds do the talking!

While I think that this spicy glaze is the perfect combination for my own personal consumption, you can sweeten or spice up the delicious honey sriracha sauce to whatever you’re craving.

Squeeze a little bit of lime juice from the lime wedges, and you’ve got quite the wing recipe to eat! So good!

Can I add other seasonings to these honey-sriracha wings?

You bet! You can easily change the flavor of these honey-sriracha chicken wings by changing the seasonings. Some options are onion powder, soy sauce, black pepper, or a spicy seasoning mix. If you want a little sweetness, you can use the honey or even maple syrup! Mix and match the flavors to make these delicious wings, and find out what you like. That’s the beauty of making your own wings at home!

Other Uses for Sriracha Wing Sauce

This sauce is absolutely fantastic on wings, but it doesn’t stop there! Swap the wings for pork chops, chicken breasts, or even turkey legs.

I happen to love sriracha honey meatballs, and it’s also a slow cooker recipe!!

Or, make this honey sriracha wings recipe with chicken legs or thighs. If you do, I recommend using fresh chicken instead of frozen.

This will help prevent the sauce from being watery.

Enjoy!

With love, from our simple kitchen to yours.

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Other Fantastic Chicken Wing Recipes

Lemon Pepper Wings (Air Fryer or Oven)

Smoked Chicken Wings

Sweet and Spicy Air Fryer Chicken Wings

Honey BBQ Wings (Air Fryer or Oven)

Crockpot Honey Sriracha Chicken Wings Recipe + Video

Honey Sriracha Wings have a zippy, finger licking good, sweet and spicy sauce that will make your taste buds sing!

Course Main

Cuisine American

Method Slow Cooker

Prep Time 15

Cook Time 3

Total Time 3 15

Servings

Calories 398cal

Author Donna Elick

Equipment

Ingredients

3/4 cup sriracha sauce
2 tablespoons unsalted butter
3/4 cup honey
1/4 cup lime juice
4 pounds frozen chicken wings and/or drumettes (See Notes for fresh wings)

Instructions

In a 5 quart slow cooker on low power, add sriracha sauce, butter, honey and lime juice. Stir to combine.
Add chicken wings and stir to combine. Cook on high for 2-3 hours, or low for 4-6 hours, or until wings are cooked through.
Transfer the sauce to a saucepan over medium-high heat and bring to a boil.
Reduce heat to medium-high and simmer sauce until it reduces and thickens, approximately 5-8 minutes, stirring occasionally.
Remove wings from slow cooker and place on a baking sheet lined with foil. Drizzle honey sriracha sauce over wings.
Set oven to broil.
Place baking sheet of wings under the broiler for 2-3 minutes, until the sauce starts to caramelize. Remove from oven.
Coat wings with sauce again, broil for 1 minute, then remove from oven. Repeat one more time, coating wings with sauce and broiling until caramelized.
Remove from oven, serve and enjoy.

Video

Notes

You can use fresh wings. Cook time would be 3-4 hours on low or 1 to 2 hours on high. Additionally, when using fresh your sauce will cook quicker. Approximately 3-5 minutes.
Instead of cooking the sauce down and broiling it you can mix up 2 tablespoons corn starch and 2 tablespoons water in a resealable container and shake it really well. Pour slurry into crockpot then cook an additional 30 minutes on high.

Nutrition

Originally published June 2011, updated and republished March 2025

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The post Crockpot Honey Sriracha Chicken Wings Recipe + Video appeared first on The Slow Roasted Italian.

Lime Archives - The Slow Roasted Italian

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Lime Cookies with Icing (Soft and Chewy Recipe)

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