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