This 10 Minute Crockpot Salsa Chicken is perfect for busy nights
Slow Cooker Salsa Verde 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!
Thank you Flatout Flatbread for sponsoring this Slow Cooker Salsa Verde Honey Lime Chicken post. All opinions are my own.
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SLOW COOKER SALSA VERDE CHICKEN TACOS
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 Crockpot salsa verde chicken tacos without even breaking a sweat (at least from cooking). And barely raising a finger.
How to MAke
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
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 slow cooker salsa verde chicken is in Tacos with pico de gallo, guacamole 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.
INGREDIENTS IN SALSA VERDE TACOS
These slow cooker chicken tacos have a simple ingredients list:
How to make Salsa Chicken Crockpot Tacos
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
- Rub chicken breasts with olive oil and place in the bottom of your 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 a cutting board, and let rest 5 minutes before shredding.
- Return shredded chicken and let cook on low for an additional 20-30 minutes to absorb some of the liquid/juices.
- Season the Foldit Flatbread Taco Shells (detailed instructions in the recipe card below).
- Stuff taco shells with chicken and top with desired taco toppings.
How to prep Crockpot Salsa Chicken ahead of time
Yes! You can make the recipe as instructed, then chill for up to 5 days. You can reheat big batches in your slow cooker if you plan on serving this to friends and family — or if you simply want to meal prep for the week ahead!
Salsa Verde Chicken Tacos Crockpot tips and tricks
Slow Cooker Chicken Tacos variations to try
- Sweeten it up: with additional honey.
- Spice it up: add additional chili powder or chipotle chili powder to taste.
- Make taco salad: Instead making salsa verde tacos, you could use this chicken to make taco salads or burrito bowls.
Storing and reheating Crock Pot Chicken Tacos
This slow cooker salsa verde chicken recipe makes fantastic leftovers as it reheats beautifully and stays tender, juicy and saucy for days!Â
How to reheat on the stove:
Heat a skillet over medium heat on the stove. Once hot, add the chicken, reduce to medium-low and continue to cook and stir occasionally until warmed through. You may need to add a splash of water for saucier chicken.
Reheating in microwave: Â Â Â Â Â
transfer chicken to a microwave-safe plate. Heated on high for 90 seconds, stir then continue to cook at 30-second intervals as needed until heated through.
How to store:Â
Store leftover chicken in an airtight container in the refrigerator for up to 5 days. Taco toppings should be stored in separate containers.
How to freeze Slow Cooker Chicken Tacos
Yes! This Crockpot salsa verde chicken recipe freezes very well. To freeze:
1. Let chicken cool completely.
2. Transfer chicken to either a large freezer size bag or divide into smaller size bags. Alternatively, transfer to airtight container(s).
3. Press air out of the freezer bag, seal, label and freeze for up to 3 months.
4. When ready to eat, defrost chicken in the refrigerator.
5. Heat on the stove until warmed through.
What to serve with Salsa Verde Slow Cooker Chicken Tacos
Slow cooker chicken tacos are a spectacular main event that don’t need much by the way of sides. I love serving them with grilled corn, watermelon, and cilantro lime rice. Â
These easy chicken tacos are also fabulous with:
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SLOW COOKER SALSA VERDE HONEY LIME CHICKEN
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Ingredients
Slow Cooker Salsa Verde Honey Lime Chicken
- 2 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 cup mild salsa verde (medium for a kick) (I use roasted 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
- cayenne pepper or hot sauce to taste
Tacos
- 1-2 packages Flatout FolidIt Flatbread Ancient Grains***
- Monterrey Jack Cheese
- lettuce
- Tomatoes
- cilantro
- Avocadoes
- sour cream
Instructions
- 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/cayenne 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.
Video
Notes
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Chrisanna Gibbs says
Made these tonight. Seriously the best chicken tacos I’ve ever had definitively going to be in the weekly rotation.
Jen says
Thanks Chrisanna! I am so thrilled they were such a hit!
Dave Weiss says
I am cooking mine now but it will be done few hours before we want to eat. Can i keep it on wqarm, in the crock pot ?
Jen says
Yes! You should be safe to keep it on warm for up to 2 hours.
Katie says
My favorite recipe ever!! I’ve made this about 10 times now. Fresh lime juice is best, and I never end up needing the whole amount. I leave it in the juice after its shredded for as long as possible! Good on rice, in a taco, or added into chili.
Jen says
Wow! I am so glad it has been a go-to for you!
Kellie says
Made this tonight. My super picky 10 year old tried just the chicken (not in a taco) and liked it. She then asked for it as a taco (she will never eat tacos like ever). She absolutely loves love it and had a second taco. She never has seconds. I am telling you she is picky beyond picky. She is already asking for it again for dinner. The whole family loved it. Need all the shredded chicken recipes
Jen says
Big win!! I’m so thrilled that this was a hit with everyone!
Rebecca says
I love this recipe. I always make extra so that I can use the leftovers for a taco salad later in the week. I also like to use the 505 Southwestern Salsa Verde.
Jen says
Genius! I’m so glad that it’s been a hit!
Ashley says
One of my favs I’ve even swapped the salsa verde for regular jarred salsa it’s amazing I use it most often for burrito bowls adding black beans and corn near the end
Jen says
Yum! I’m so glad it has become such a favorite!
Stacey says
Excellent Recipe! My 18 year old son told me this was “restaurant quality” which is a huge complement coming from him. I would highly recommend! This is a keeper for sure!
Jen says
I’m so glad to hear it! Thank you for the kind review!
Aubree Cortes says
If I am making these for a party, do I need to adjust the cooking time for 6lbs of chicken?
Will be trying the recipe out on just the family this week and can’t wait!
Jen says
Hi Aubree, yes I would expect to increase the cooking time a bit, but it really comes down to the size of the chicken. If you would like it to cook more quickly, then cut the chicken into smaller pieces before cooking. Enjoy!
Karen says
This was a definite hit! Easy to put together and it made wonderful tacos. I did use only 1/3 cup of honey. I did not think they were too spicy at all. I would have loved to have tried the flatbread shells but could not find them in my area. Can’t wait to use the leftover in rice bowls and quesadillas.
Jen says
I am so happy to hear it was a success! Using the leftovers for bowls and quesadillas is genius!
Jenn says
Flat out bread has been discontinued
Jen says
Other flatbreads would work well as a substitute!
Deme says
I LOVE this recipe so much! And my husband loves it even more I make it all the time. Is there anything I could substitute the honey we just ran out, but I’d still love to make them!
Jen says
I am so happy to hear that it’s a family favorite! The sweetness of the 1/3 C of honey is about equal to 1/2 C of sugar. I haven’t tried this substitution, but let me know how it goes if you do!
Lisa Kelly says
This recipe looks incredible. Would this work just as well with pork shoulder? Would there need to be any changes made?
Can’t wait ot try
Jen says
Hi Lisa, I think it would be tasty with pork! No adjustments necessary aside from increased cooking time and possibly increasing the ingredients depending on the weight of the pork.
Claudia says
How could I make this in an instant pot instead of a slow cooker? mine has a slow cooker function, but I never leave appliances on when I’m not home,
Jen says
Hi Claudia, I’ve not tried this recipe in a pressure cooker. In theory you’d cook the chicken as you would other chicken breast recipe, adding in the spices and ingredients (except the hot sauce) prior to cooking. Let me know how it works if you give it a try!
Leslie B says
I used the chicken to make enchiladas. It was SO yummy! A totally different flavor profile from those with a red sauce. I will definitely make this again!
Jen says
Yay Leslie! I’m thrilled that this was a hit and that it will be a repeat recipe for you! Happy New Year!
Lauren says
My friend made this for dinner once, and I had to have the recipe. It was so good! I’m thinking about making this a freezer meal. Do you think I can add the raw chicken and the marinade ingredients together in a ziplock bag and freeze it for later? I’d probably thaw it overnight then cook it in the crockpot the next day. What do you think? Have you ever done this?
Jen says
I’m so glad you enjoyed it! I haven’t done this but I think that technique would work great as long as you thaw before cooking. Enjoy!
Abby says
LOVE. this recipe! So amazing, worth all the steps for sure.
One question, do you have the nutritional information for this? Calories, protein etc?
Thank you!
Jen says
Hi Abby! I’m so happy to hear that this recipe was a hit! You can plug the ingredients in this nutrition calculator: https://www.myfitnesspal.com/recipe/calculator
Stevie says
I love love love this recipe!! Do you know how this would hold up in a pressure cooker version? What would the conversion be from slow cooker to pressure cooker?
Jen says
Hi Stevie! I’m so glad that you love this recipe! I’ve not tried this recipe in a pressure cooker yet. In theory you’d cook the chicken as you would other chicken breast recipes, adding in the spices and ingredients (except the hot sauce) prior to cooking. Let me know how it works if you give it a try!
Laura says
These were a huge hit!! My son had 3 helpings! Recipe is definately on rotation! Thanks!
Jen says
Wow Laura that’s amazing to hear! Thanks so much!
Julia M Skillern says
Hello,
I am planning on making this for an upcoming trip where I have to cook one night for a crowd. Can this been cooked in advance then frozen and reheated? I’ve made it once and remember it being tasty and will be using it for a taco bar. Thanks!
Jen says
Hi Julia! I’m so glad that you loved this recipe enough to make again for your special occasion! Yes! This Crockpot salsa verde chicken recipe freezes well. To freeze:
1. Let chicken cool completely.
2. Transfer chicken to either a large freezer size bag or divide into smaller size bags. Alternatively, transfer to airtight container(s).
3. Press air out of the freezer bag, seal, label and freeze for up to 3 months.
4. When ready to eat, defrost chicken in the refrigerator.
5. Heat on the stove until warmed through.