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!
I have a love obsession with salsa verde. From 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!
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 Cilantro Lime Shrimp Tacos, Chili Lime Chicken Tacos, Teriyaki Chicken Tacos, Baja Fish Tacos, Blackened Fish Tacos, Baked Fiesta Ranch Chicken Tacos, Thai 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
| Rate this recipe! |
- 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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You might also like:
Salsa Verde Honey Lime Chicken Enchiladas
Chili Lime Chicken Tacos with Grilled Pineapple Salsa
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Matt Easley says
This recipe sounds amazing! Looking forward to trying it this weekend at the lake. One question; the directions state to add everything except the hot sauce. When do you recommend adding the hot sauce? Let me know when you have a minute. Thanks!!
Jen says
Hi Matt! I would add the hot sauce at the very end of cooking so you can taste the chicken first and know how much if any you want to add. Enjoy!
Taylor says
I don’t usually come back and comment on most recipes but this chicken was ABSOLUTELY AMAZING. Thank you so much for sharing!
Jen says
That means so much to me, thank you so much Taylor! I’m thrilled you loved it so much!
Matt says
I plan to prepare this for my family for tonight’s dinner. Does the chicken need to be thawed before placing it in the crock pot?
Matt
Jen says
Hi Matt, yes I would thaw the chicken. Enjoy!
Chrissy says
Wow, this recipe was delicious! The only substitution that I made was making my own salsa verde. I found a recipe on Pinterest for roasted tomatillo salsa verde and it was so easy to make. The best part is you can adjust the recipe to your liking, so if you want it spicy or mild or more tomato favor you make the necessary adjustments. I did my prep work the night before, making the salsa verde, cleaning the chicken, and measuring out the spices. So all I had to do was go home at lunch and put everything in the crock pot and dinner was ready when we got home from work. This recipe will be going in the regular rotation!
Jen says
Thank you so much Chrissy, I’m so happy you enjoyed it! I’m sure making your own salsa verde made it even more delicious! Great idea to prep everything the night beforehand too – love meals that can be thrown together with a little prep!
KG says
I’d love to use this recipe in my Instant Pot, has anyone tried this? I’m sure you’d follow the same instructions but I’d want to figure out how long to cook it for. Can’t wait to try it 🙂
Julie says
Holy crap. It’s not every day that I leave a review for a recipe, but I HAD to leave one for this! Made this earlier this week and my husband and I DEVOURED these! Topped them off with a healthy cabbage slaw, which took them over the top Thank you for this wonderful recipe. It is going to be a staple in our recipe collection!
Jen says
YAY! I’m so happy you DID comment and made my day! I am thrilled you and your husband loved these so much and your addition of cabbage slaw sounds fantastic!
Krista says
Do you think this would be good with a can of fire roasted tomatoes?
Jen says
Absolutely!
Sarah says
These look amazing, but I can’t use onions and salsa verde has onions. Could I substitute green enchilada sauce for the salsa verde?
Jen says
absolutely!
Meredith says
Hello!!! I just found this recipe and will make it for dinner tonight! a couple questions: how many chicken breasts would you say you use in this recipe? I don’t have a scale and I want To make sure my seasoning to chicken ratio is correct! Also do you think adding some canned tomatoes would take away from the salsa verde?
Jen says
Hi Meredith, I am so sorry I am just getting to your comment! I would have said 4 average side chicken breasts would equal around 2 pounds. I personally like it without tomatoes but I think it comes down to personal preference.
Stacy says
Thank you so much for this recipe! It is delicious!!!
I cooked a little over 2 lbs of chicken in my Instant Pot. My chicken was a bit frozen still. I cooked on Manual for 14 minutes and then NPR. I removed the chicken and boiled down the juices. Served over baked sweet potatoes. So good!
Jen says
I’m so happy you loved it and THANK YOU so much for the instant pot instructions!!! And I love the idea of serving it over sweet potatoes – yum!