Slow Cooker Salsa Verde Honey Lime Chicken
Try this Slow Cooker Salsa Verde Honey Lime Chicken recipe.
Try this Slow Cooker Salsa Verde Honey Lime Chicken recipe.
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1/2 cup honey
- 1 1/2 teaspoons salt
- 1 tablespoon chili powder
- sour cream
- lettuce
- 1/2 teaspoon cumin
- 1/2 cup lime juice
- tomatoes
- hot sauce to taste
- cilantro
- 1/2 teaspoon smoked paprika
- 2 pounds boneless skinless chicken breasts
- monterrey jack cheese
- 1 cup mild salsa verde (i use herdez in the jar)
- 1-2 packages flatout folidit flatbread(ancient grains)
- avocadoes
- Carbohydrate 10.3815182380241 g
- Cholesterol 49.9876791 mg
- Fat 8.25863829407345 g
- Fiber 2.53781348243229 g
- Protein 19.6418294973285 g
- Saturated Fat 2.29242608478715 g
- Serving Size 1 1 -24 mini tacos* (142g)
- Sodium 93.646694257279 mg
- Sugar 7.84370475559176 g
- Trans Fat 0.689189491025547 g
- Calories 191 calories
Step-by-step
- Rub chicken breasts with olive oil and place in the bottom of your slow cooker.
- Add all remaining Slow Cooker ingredients except 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 (a lot of liquid will remain).
- Return shredded chicken and 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 sweetness, lime for tang, or hot sauce for spiciness.
- To make Seasoned Flatout FoldIt Flatbread Taco Shells, preheat oven to 375 degrees F (190 degrees C).
- Cut each FoldIt in half and lightly brush with Salsa Verde Honey Lime juices from the slow cooker on one side.
- Hang each cut FoldIt in half over individual oven racks to form a taco shell and bake at 375 degrees F (190 degrees C) for approximately 10-12 minutes, or until edges are crisp.
- Remove and let cool for 1 minute.
- Stuff taco shells with chicken and top with desired taco toppings.
My Go-To Weeknight Dinner: Slow Cooker Salsa Verde Honey Lime Chicken
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Between school pick-ups, after-school activities, and the never-ending cycle of laundry and dishes, the last thing I want to do after a long day is spend hours in the kitchen. That’s why I’ve fallen in love with slow cooker recipes. They’re a lifesaver, allowing me to create flavorful and satisfying meals with minimal hands-on time. And this Slow Cooker Salsa Verde Honey Lime Chicken recipe? It’s quickly become a family favorite.
The beauty of this recipe lies in its simplicity. The chicken simmers gently in a vibrant blend of salsa verde, honey, and lime, creating an incredibly tender and juicy result. The flavors are bright, zesty, and perfectly balanced – a delightful combination of sweet, savory, and spicy. I love how the honey adds a touch of unexpected sweetness that complements the tangy lime juice and the slightly spicy salsa verde. The slow cooking process ensures that the chicken is incredibly tender, practically falling apart, making it perfect for tacos, salads, or even just served over rice.
Why This Recipe Works for Busy Weeknights:
- Minimal Prep Time: Simply toss the chicken and ingredients into the slow cooker and let it do its magic.
- Set-it-and-forget-it Convenience: The slow cooker handles the entire cooking process, freeing up your time to focus on other things.
- Versatile: The shredded chicken can be used in countless dishes, making it a great base for meal prepping.
- Flavorful: The unique blend of salsa verde, honey, and lime creates a truly unforgettable taste.
- Healthy: Packed with protein and flavor, this meal is a healthy and satisfying option for the whole family.
Tips and Variations:
- Spice Level: Adjust the amount of hot sauce to your preferred level of spiciness.
- Taco Shells: While the recipe suggests using FoldIt flatbread, you can use your favorite taco shells, tortillas, or even serve it over rice or quinoa.
- Toppings: Get creative with your toppings! Shredded cheese, lettuce, tomatoes, avocado, sour cream, and cilantro are all delicious options.
- Leftovers: This recipe makes great leftovers! Store the shredded chicken in an airtight container in the refrigerator for up to 3 days.
- Make it Ahead: You can prepare the ingredients in advance and store them in the refrigerator until you’re ready to cook. This is perfect for meal prepping on the weekends.
This Slow Cooker Salsa Verde Honey Lime Chicken is more than just a recipe; it's a time-saver, a flavor enhancer, and a stress reliever all rolled into one. It’s the kind of recipe that makes busy weeknights feel a little bit easier, a little bit more delicious, and a whole lot more manageable. So next time you’re looking for a simple yet flavorful meal, give this recipe a try. You won’t be disappointed!
Beyond Tacos:
While this shredded chicken is fantastic in tacos, don't limit yourself! Consider these delicious alternatives:
- Chicken Salad Sandwiches: Mix the shredded chicken with mayonnaise, celery, and onion for a quick and easy lunch.
- Burrito Bowls: Serve the chicken over rice or quinoa with your favorite burrito bowl toppings.
- Chicken Quesadillas: Layer the chicken with cheese and your favorite toppings in a tortilla and grill until golden brown.
- Chicken Nachos: Top tortilla chips with the chicken, cheese, and your favorite nacho toppings.
- Chicken and Black Bean Salad: Combine the chicken with black beans, corn, bell peppers, and a lime vinaigrette for a refreshing salad.
This versatile recipe truly is a culinary chameleon, adapting to any craving or mealtime need. I hope you enjoy it as much as my family does!
