Slow Cooker Salsa Verde Honey Lime Chicken Tacos

This chicken is delicious in tacos, and then I used the leftovers for taco salad the next day. Chicken would also work great for burritos.

Recipe adapted from Carlsbad Cravings.


  • 2 lbs. boneless skinless chicken breasts
  • 1 TBSP olive oil
  • 1 c. Herdez mild or medium salsa verde 
  • 1/3-1/2 c. honey
  • 1/2 c. lime juice
  • 1 1/2 tsp. chili powder
  • 1 1/2 tsp. salt
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. cumin
  • 1/4 tsp. pepper


  1. Rub chicken breasts with olive oil and place in the bottom of your slow cooker. Add all of the remaining ingredients . Cook on HIGH for 2-4 hours or on LOW for 6-7 hours or until chicken is tender enough to shred.
  2. Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be a lot of liquid remaining).
  3. 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.

Slow Cooker Salsa Verde Honey Lime Chicken:

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