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Slow Cooker Salsa Verde Honey Lime Chicken in a cozy kitchen setting.

Slow Cooker Salsa Verde Honey Lime Chicken

A flavorful dish combining chicken with zesty lime, sweet honey, and mild salsa verde, perfect for busy weeknights and versatile serving options.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless skinless chicken breasts You can substitute with thighs for a richer flavor.
  • 1 tablespoon olive oil Consider avocado oil for a lighter option.
  • 1 cup mild salsa verde Opt for medium salsa for more spice.
  • 1/3 to 1/2 cup honey Maple syrup is a great alternative.
  • 1/2 cup lime juice Freshly squeezed lime is best.
  • 1 1/2 teaspoons chili powder Smoked paprika can add a similar smokiness.
  • 1 1/2 teaspoons salt Use low-sodium options if preferred.
  • 1 teaspoon onion powder Garlic powder can be added for extra flavor.
  • 1 teaspoon garlic powder Fresh minced garlic can be used instead.
  • 1/2 teaspoon smoked paprika Regular paprika works too if unavailable.
  • 1/2 teaspoon cumin Coriander can be an alternative.
  • 1/4 teaspoon black pepper Adjust to taste.
  • to taste Cayenne pepper or hot sauce Optional for those who enjoy heat.
  • 1 to 2 packages Flatout FoldIt Flatbread Ancient Grains Corn or flour tortillas are suitable substitutes.
  • Monterrey Jack Cheese Shredded cheddar or pepper jack works well as alternatives.
  • Lettuce, tomatoes, cilantro, avocados, sour cream Fresh toppings that balance the meal’s richness; mix and match.

Method
 

Preparation
  1. Rub chicken breasts with olive oil and place them in the bottom of your slow cooker.
  2. Add all of the remaining ingredients except for the hot sauce.
Cooking
  1. Cook on high for 2 to 4 hours or on low for 6 to 7 hours until chicken is tender enough to shred.
  2. Remove chicken to a cutting board and let rest for 5 minutes before shredding.
  3. Return shredded chicken to the slow cooker and let cook on low for an additional 20 to 30 minutes to absorb some liquid.
  4. Drain excess liquid before serving.
Taco Shell Preparation
  1. For taco shells, preheat the oven to 375°F, cut FoldIt in half, brush with juices from the slow cooker, hang over oven rungs to form taco shells, and bake for 10 to 12 minutes until crisp.
  2. Stuff taco shells with chicken and desired toppings.

Notes

Letting the chicken rest before shredding ensures tenderness. Drain excess liquid to avoid soggy tacos. Experiment with toppings to add variety.