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!
HOW TO MAKE SALSA CHICKEN CROCKPOT TACOS
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.
SALSA VERDE CHICKEN TACOS (CROCKPOT)
Slow Cooker Salsa Verde Honey Lime Chicken (and Tacos!) – the flavor of this chicken is out of this world AKA the best “dump and run” meal you will ever make! Use the sweet, tangy spicy Mexican chicken for tacos, burritos, tostadas, salads, etc.
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
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