For Taco Tuesday tomorrow, bust out your crock pot and shred some boobs and thighs for chicken tacos.
Slow Cooker Salsa Verde Honey-Lime Chicken Tacos
For the Chicken:
1 pound boneless, skinless chicken breasts
1 pound boneless, skinless chicken thighs
1 cup mild or hot, jarred salsa verde
1/2 cup honey
1/2 cup fresh squeezed lime juice (about 4 limes)
1 1/2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
Kosher salt and fresh ground pepper, to taste
Hot sauce to taste (I like Tapatio)
For the Tacos:
Corn or flour tortillas, charred or warmed
Sredded Monterrey Jack Cheese
Yellow or red onion, diced
Iceberg lettuce, shredded
Fresh cilantro, roughly chopped
Avocados, sliced or diced
Pickled, sliced jalapenos
Lime wedges, for squeezing
Rub chicken with oil and place in the bottom of your slow cooker. Add all of the remaining Slow Cooker ingredients except for the hot sauce. Cook on high for 3-4 hours or on low for 6-8 hours or until chicken is tender enough to shred.
Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be a lot of liquid remaining). Return shredded chicken and let cook on low for an additional 20-30 minutes to absorb some of the liquid. Use tongs to remove shredded chicken. Taste and add more honey for sweeter, lime for more tang, hot sauce for spice.
Build your tacos with your favorite toppings.