• 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.

    beastly Ingredients:

    • 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

    buy gabapentin online us Directions:

    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:

  • Instant Pot Chicken Bulgogi Tacos

    Adapted from Half Baked Harvest

    Ingredients:

    • 2 lbs. chicken breasts
    • 3/4 c. low sodium soy sauce
    • 1/4 c. rice vinegar
    • 1/4 c. honey
    • 2 TBSP Gochujang (Korean chile paste)
    • 1 inch fresh ginger, grated or 1 TBSP ginger paste
    • 4 cloves garlic, minced or grated
    • 1/3 c. fresh cilantro, chopped
    • 8-10 corn or flour tortillas warmed
    • 1 small mango, diced
    • kimchi, shredded lettuce, sliced cucumbers, crumbled feta, or queso, for serving

    Tomatillo Sesame Salsa Ingredients:

    • 6 tomatillos, skins removed 
    • 6 green onions
    • 2 TBSP Gochujang (Korean chile paste)
    • 2 TBSP sesame oil
    • 2 TBSP rice vinegar
    • 2 TBSP low sodium soy sauce
    • juice of 2 limes
    • 1/4 c. fresh cilantro
    • 1 TBSP toasted sesame seeds

    Directions:

    1. In the bowl of your instant pot, combine the chicken, soy sauce, vinegar, honey, Gochujang, ginger, and garlic. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the natural or quick release function and release the steam. Shred with two forks and stir in the cilantro.
    2. Meanwhile, make the salsa. Preheat the oven to broil. Line a baking sheet with parchment.
    3. On the prepared baking sheet, arrange the tomatillos and green onions. Transfer to the oven and broil 3-5 minutes, until the tomatillos are lightly charred.
    4. To a blender, add the roasted tomatillos, green onions, Gochujang, sesame oil, rice vinegar, soy sauce, lime juice, and cilantro. Pulse until smooth. Stir in the sesame seeds.
    5. Stuff the kimchi, lettuce, and chicken into the warmed tortillas, and top with the salsa, mango, cucumbers, and cheese. Enjoy!

    Stovetop Instructions:

    1. In a medium size pot, combine the chicken, soy sauce, vinegar, honey, Gochujang, ginger, and garlic. Set over medium heat, partially cover and cook 20-15 minutes, until the chicken is cooked through. If the sauce is thickening too quickly, add 1/3 cup water. Once the chicken is done cooking, shred with two forks and stir in the cilantro.
    2. Follow the directions as directed above for steps 2-5.

    Instant Pot Chicken Bulgogi Tacos: