Go Back
Homemade Honey Lime Salsa Verde Slow Cooker Chicken Tacos recipe photo
Print Recipe Save it for later

Honey Lime Salsa Verde Slow Cooker Chicken Tacos

Tender shredded chicken cooked in a honey-lime salsa verde makes flavorful filling for mini flatbread tacos.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Servings: 12 servings

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 cup mild salsa verde use medium for more kick; roasted jarred salsa (e.g., Herdez) recommended
  • 1/3-1/2 cup honey start with 1/3 cup and add to taste
  • 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
  • 1-2 packages Flatout FoldIt Flatbread (Ancient Grains) ***
  • Monterey Jack cheese for topping
  • lettuce for topping
  • tomatoes for topping
  • cilantro for topping
  • avocados for topping
  • sour cream for topping

Instructions

  • Rub the chicken breasts with olive oil and place them in the bottom of the slow cooker.
  • In a bowl, whisk together salsa verde, honey, lime juice, chili powder, salt, onion powder, garlic powder, smoked paprika, cumin, black pepper, and cayenne or hot sauce if using.
  • Pour the salsa mixture over the chicken in the slow cooker.
  • Cook on high for 2–4 hours or on low for 6–7 hours, until the chicken is very tender and shreds easily.
  • Transfer the chicken to a cutting board and let rest 5 minutes, then shred with two forks.
  • Return the shredded chicken to the slow cooker and cook on low 20–30 minutes to allow it to absorb some juices.
  • Remove and drain excess liquid before serving; taste and adjust sweetness, acidity, or heat by adding more honey, lime juice, or hot sauce as desired.
  • To make the FoldIt flatbread taco shells, preheat oven to 375°F (190°C). Cut each FoldIt in half and lightly brush one side with some of the salsa-honey-lime juices from the slow cooker.
  • Drape each folded half over oven rack rungs to form a taco shell shape and bake 10–12 minutes, until edges are crisp; remove and cool 1 minute.
  • Fill shells with shredded chicken and top with Monterey Jack cheese, lettuce, tomatoes, cilantro, avocado, and sour cream as desired.

Equipment

  • Slow Cooker
  • Cutting Board
  • Tongs
  • Measuring Cups and Spoons
  • Basting Brush
  • Oven
  • baking rack
  • Mixing Bowl

Notes

  • Start with 1/3 cup honey and add more to taste if you prefer sweeter.
  • Reduce salsa verde to 1/2 cup, honey to 1/4 cup, and lime to 1/4 cup for a milder, kid-friendly version.
  • This recipe yields enough for 1–2 packages of FoldIt Foldbread (12–24 mini tacos).
  • Let shredded chicken rest briefly before shredding to retain juices.