Slow Cooker Salsa Verde Honey Lime Chicken (and Tacos!) – the flavor of this chicken is out of this world AKA the best "dump and run" meal you will ever make! Use the sweet, tangy spicy Mexican chicken for tacos, burritos, tostadas, salads, etc.
TIME & SERVINGS
YIELDS: 12 -24 MINI TACOS*
PREP TIME: 10MINUTES
COOK TIME: 4HOURS
PREP TIME: 10MINUTES
COOK TIME: 4HOURS
INGREDIENT
2 pounds boneless skinless chicken breasts
1 tablespoon olive oil
1 cup mild salsa verde (medium for a kick) (I use roasted Herdez in the jar)
1/3-1/2 cup honey
1/2 cup lime juice
1 1/2 teaspoons chili powder
1 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon black pepper
cayenne pepper or hot sauce to taste
TACOS
1-2 packages Flatout FolidIt Flatbread Ancient Grains***
Monterrey Jack Cheese
lettuce
Tomatoes
cilantro
Avocadoes
sour cream
1 tablespoon olive oil
1 cup mild salsa verde (medium for a kick) (I use roasted Herdez in the jar)
1/3-1/2 cup honey
1/2 cup lime juice
1 1/2 teaspoons chili powder
1 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon black pepper
cayenne pepper or hot sauce to taste
TACOS
1-2 packages Flatout FolidIt Flatbread Ancient Grains***
Monterrey Jack Cheese
lettuce
Tomatoes
cilantro
Avocadoes
sour cream
INSTRUCTIONS(STEPS)
- Rub chicken breasts with olive oil and place in the bottom of your slow cooker. Add all of the remaining Slow Cooker ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
- Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be a lot of liquid remaining). Return shredded chicken and let cook on low for an additional 20-30 minutes to absorb some of the liquid/juices. Drain excess liquid before serving or use tongs to remove shredded chicken. Taste and add more honey for sweeter, lime for more tang, hot sauce/cayenne for spicier.
- To make Seasoned Flatout FolidIt Flatbread Taco Shells, preheat oven to 375 degrees F. Cut each FoldIt in half and lightly brush with Salsa Verde Honey Lime juices from slow cooker on one side. Hang each cut FoldIt in half over individual oven rungs so they from a taco shell and bake at 375 degrees F for approximately 10-12 minutes or until edges are crisp. Remove and let cool for 1 minute. (See video on how to bake shells).
Stuff taco shells with chicken and top with desired taco toppings.