1 tsp. chipotle chili powder, more or less depending on heat preference
1 tsp. ancho chili powder, more or less depending on heat preference
1 tsp. crushed red pepper flakes, more or less depending on heat preference
Sea salt and fresh ground pepper, to taste
2 tbsp. cilantro, chopped
Flour or corn tortillas
Pace® Picante Sauce Medium (24 oz.)
1 Avocado, peeled and chopped
Greek yogurt or sour cream
Instructions
Spray the bowl of a slow cooker with non stick cooking spray.
Add onions, jalapenos and garlic to the bottom of the bowl.
Top with chicken breast, Pace® Salsa Verde Medium, honey, lime zest, lime juice, spices, salt and pepper.
Cover and cook on high for 3-4 hours or low for 7-8 hours.
Shred chicken and stir to combine thoroughly. Continue to cook for approximately 30 more minutes so the chicken absorbs the majority of the juices.
Stir in cilantro, check seasonings and adjust if needed.
To serve as tacos: place about ½ cup of cooked chicken in a tortilla and top with Pace® Picante Medium, Avocado, Greek yogurt or sour cream and a sprinkle more of cilantro.
Notes
To serve as nachos: Top tortilla chips with the cooked Salsa Verde Honey Lime Chicken and top with your favorite cheese. Place under a broiler for about 5 minutes or just until cheese is melted. Top with Pace® Picante Medium, Avocado, Greek yogurt or sour cream and a sprinkle more of cilantro.
Recipe by Becky's Best Bites at https://beckysbestbites.com/slow-cooker-salsa-verde-honey-lime-chicken/