Thank you Flatout Flatbread for sponsoring this Slow Cooker Salsa Verde Honey Lime Chicken post. All opinions are my own.
Slow Cooker Salsa Verde Honey Lime Chicken (Tacos) – the tangy sweet and spicy flavor of this chicken is out of this world – pile it in seasoned Taco Shells, and you have some serious can’t-stop-eating-deliciousness that couldn’t be any easier!
SALSA VERDE CHICKEN RECIPE VIDEO
I have a love obsession with salsa verde. From my 3 Ingredient Salsa Verde Chicken to my creamy Green Chile Chicken Enchiladas smothered in a luscious, white sauce infuses with sour cream, green chiles and salsa verde to my Salsa Verde Honey Lime Chicken Enchiladas. These enchiladas are unlike many of the recipes out there by the same name that use heavy cream. Instead, my recipe combines extra honey and lime with extra salsa verde for an explosion of flavor that equals my husband’s favorite enchiladas. Ever.
As I started thinking about those enchiladas, I started obsessing about them. I needed that fiesta of flavors – in my mouth. But we’ve been having a heat wave around here and when its extra hot, I love my slow cooker just as much as I love my grill. So in went chicken, salsa verde, honey, lime, chili powder, cumin, smoked paprika, etc….
And out came Slow Cooker Salsa Verde Honey Lime Chicken without even breaking a sweat (at least from cooking). And barely raising a finger.
After you shred your chicken, it will seem like there is a ton of juice/liquid let, but let the shredded chicken soak in the salsa verde honey lime bath for 20-30 minutes more and you will be amazed at how much deliciousness it drinks up. And even more amazed when the chicken enters your mouth.
Now as much as you will want to devour this Slow Cooker Salsa Verde Honey Lime Chicken plain, it is perfect to stuff in burritos, chimichangas and enchiladas and pile on nachos, tostadas and salads – but my favorite way to devour Honey Lime Chicken is in Tacos with pico de gallo, and a side of Cilantro Lime Rice or Mexican Style Rice!
But these aren’t just any tacos, these are mini taco shells made of guilt free Flatout Foldit Ancient Grains Flatbread that get brushed with the seasoned juices from your slow cooker then hung on the oven rungs and baked to golden crispy taco perfection (see video of technique HERE, and start dreaming of the seasoned taco shell possibilities! BBQ Sauce, Pesto, Buffalo Sauce, etc.). The shells are hearty, crispy on the outside while still tender on the inside, perfect to cocoon Salsa Verde Honey Lime Chicken piled high with cheese, lettuce, tomatoes, avocados, sour cream. And perfect to eat 5 in one sitting. At least.
Slow Cooker Salsa Verde Honey Lime Chicken. For the most delicious, easy “dump and run” meal. For your tangy, sweet and spicy chicken cravings. For your otherworldly delicious taco cravings. For you. With love.
Looking for more crockpot shredded chicken recipes?
- Slow Cooker Mexican Chicken
- Slow Cooker Fiesta Ranch Cream Cheese Chicken
- Slow Cooker Pineapple Salsa Chicken
- Slow Cooker Fajita Chicken
- Slow Cooker BBQ Chicken
- Slow Cooker Honey Buffalo Chicken
- Asian Sweet Chili Sesame Chicken
- Slow Cooker Mongolian Chicken
Want to try these Slow Cooker Salsa Verde Honey Lime Chicken (Tacos)?
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©Carlsbad Cravings by CarlsbadCravings.com
If you love everything Tacos, be sure to check out some of my favorites such as Turkey Tacos, Tacos Al Pastor, Cilantro Lime Shrimp Tacos, Chili Lime Chicken Tacos, Baja Fish Tacos, Blackened Fish Tacos, Baked Fiesta Ranch Chicken Tacos, Honey Chipotle Chicken Tacos and on and on…
| Prep Time | 10 minutes |
| Cook Time | 240 minutes |
| Servings | -24 mini tacos* |
- 2 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 cup mild salsa verde (I use 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
- Hot sauce to taste
- 1-2 packages Flatout FolidIt Flatbread Ancient Grains***
- Monterrey Jack Cheese
- lettuce
- Tomatoes
- cilantro
- Avocadoes
- sour cream
Ingredients Slow Cooker Salsa Verde Honey Lime Chicken
Tacos
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- 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 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.
*The original recipe stated 1/2 cup honey, so if you have made this recipe previous to 2/22/2017 and thought it was perfect, that is the amount you used. This was too sweet for some, so I have adjusted it to 1/3-1/2. You can start with 1/3 cup and add more to taste if desired.
**This chicken is a little on the spicy side due to the salsa verde but I think its perfect for most people. If you want it very kid friendly, then I would recommend reducing the salsa verde to 1/2 cup, honey to 1/4 cup lime juice to 1/4 cup. Then adjust to taste.
**This recipe makes enough for 2 packages Flatout FoldIt Flatbread (24 mini tacos) but you can just make one package (12 mini tacos) if you prefer.
©Carlsbad Cravings Original
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Salsa Verde Honey Lime Chicken Enchiladas
Debbie says
Absolutely delicious!!!! We made quesadillas and dipped in extra salsa Verde, guacamole, and sour cream. Definitely a keeper – thank you!
Jen says
Thank you so much Debbie and your quesadillas with all the goods has me drooling!
Shannara Suazo says
Medium or high in a slow-cooker and for how long?? this looks soo good!
Jen says
In step 1: Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
Jenny says
I’m sorry if you’ve answered this before but can you please explain why you always put olive oil on your chicken before puting it in the crock pot? Is it to keep it from sticking or another reason? TIA!
Jen says
It protects it from heat and helps keeps it moist.
Valerie says
I might be missing it but the first step says to add all ingredients to slow cooker except salsa. And then I never see where you add the salsa. But the pic shows it in the crock pot at the beginning. I’m confused! Lol
Jen says
Hi Valerie, it says to add all the ingredients except the hot sauce. You’ll want to add the hot sauce to taste at the end of cooking. Enjoy!
Jeanette Thompson says
I made this last night. I used thighs instead because that’s what we prefer (and because I used thighs, I skipped the olive oil step). The meat shredded perfectly and it was a really tasty dish. Perfect for tacos. My husband really loved it.
I didn’t add hot sauce at the end so everyone could add their own to taste to their tacos and I think that ended up being a good move. My husband loves more than I do and I love more than my mother does, LOL.
I will definitely be making this again.
Jen says
Thanks so much Jeanette, I’m so happy you all loved them! Hot sauce is always a winning condiment at our house!