THIS SLOW COOKER RECIPE FOR SALSA VERDE HONEY LIME CHICKEN CHANGED THE WAY WE MADE MEXICAN FOOD

The Ingredients To Gather:

  • 2 pounds  chicken breasts
  • 1 tablespoon olive oil
  • 1 cup mild salsa verde
  • 1/2 cup honey
  • 1/2 cup lime juice
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1-2 packages Flatout FolidIt Flatbread
  • Monterrey Jack Cheese
  • Lettuce
  • Tomatoes
  • Cilantro
  • Avocadoes
  • Sour Cream

The Step By Step Directions To Follow:

  1. Rub chicken breasts with olive oil,  place in  bottom of  slow cooker.
  2. Add all of the remaining Slow Cooker ingredients.
  3. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
  4. Remove chicken to  cutting board, let rest 5 minutes before shredding.
  5. Return chicken, cook on low for an additional 20-30 minutes to absorb some of the liquid/juices.
  6. Drain excess liquid  or use tongs to remove shredded chicken.
  7. Taste, add more honey for sweeter, lime for more tang, hot sauce for spicier.
  8. Preheat oven to 375 degrees F. Cut each in half, lightly brush with Salsa Verde Honey Lime juices from slow cooker on one side.
  9. Hang each cut  in half over individual oven rungs so they from a taco shell and bake at 375 degrees F 10-12 minutes.
  10. Remove, cool for 1 minute.
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