2 lbs boneless skinless chicken breasts
1 Tbsp Olive Oil
1 Cup mild salsa verde
1/3 – 1/2 Cup honey
1/2 Cup lime juice
1-1/2 tsp Medium Chili Powder
1-1/2 tsp Salt
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Smoked Bittersweet Paprika
1/2 tsp Ground Cumin
1/4 tsp Black Pepper
Hell Raising Hot Sauce, to taste
Prepare chicken breasts by coating with olive oil. Arrange chicken in the bottom of a slow cooker, then top with the remaining ingredients (except for the hot sauce). Allow chicken to cook on highest slow-cooker setting for 2 – 4 hours (or for 6-7 hours on “low”). Dish is ready when chicken breasts can be easily shredded with a fork.
Transfer chicken to a cutting board, and allowing pieces to “rest” for 5 – 10 minutes before using two forks to shred the meat. Return shredded chicken to slow cooker and cook for another half hour so that crock pot juices can be absorbed into the meat. Use tongs or slotted spoon to move shredded chicken to a serving dish or platter, leaving excess liquid behind.
Adjust chicken to taste with additional honey, lime, and hot sauce.
Use chicken as filling for tacos or enchiladas, or as a simple meal, served over rice!
Adapted from Carlsbad Cravings