I really like that this recipe is made in the slow cooker, too. I am a busy person and often out of the house most of the day, going to appointments, running errands and meeting with clients and friends. You know, the routine this-and-that of our modern lives. So any time I can dump a bunch of ingredients in my slow cooker, set it and run out the door, color me happy!

Plus, I just love coming home to a house perfumed with the aroma of something good cooking. It just makes the end of a long, tiring day that much more pleasant. Knowing that there are no cooking chores waiting for me is invaluable. I can finally put my feet up and relax.

 

INGREDIENTS

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

½ cup lime juice

1½ teaspoons chili powder

1½ teaspoons salt

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon smoked paprika

½ teaspoon cumin

¼ teaspoon black pepper

Hot sauce to taste

 

INSTRUCTIONS

Rub chicken breasts with olive 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 2-4 hours or on low for 6-7 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/juices. Drain excess liquid before serving or use tongs to remove shredded chicken. Taste and add more honey for sweeter, lime for more tang, hot sauce for spicier.

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Quick Tip:  Want to make short work of shredding the chicken? Use your hand mixer! You can do it right in the slow cooker. Just turn your mixer on low and put it up again a chicken breast, it will tear the meat right off! Keep going until all of the chicken is shredded, turning up the speed of your mixer if you meet resistance.

Recipe and image courtesy of Jen at Carlsbad Cravings