Salsa Verde Chicken Tacos

Salsa Verde Chicken Tacos

When trying to store the corn tortillas, I’ve learned I can’t fold them or else they crack by the time I’m ready to eat them (if you’re packing them in the containers)

Salsa Verde Chicken 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


1. Rub chicken breasts with olive oil and place them in the bottom of your slow cooker. Add all of the remaining Slow Cooker. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred. If using an instant pot, add all ingredients in and cook on poultry setting for 12 min.

2. Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be a lot of liquid remaining). Return shredded chicken to the juices. Drain excess liquid before serving or use tongs to remove shredded chicken.

3. Stuff taco shells with chicken and top with desired taco toppings


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