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Listed in: Tacos
2 pounds (1 kg) boneless, skinless chicken breasts
1 cup (260 g) Salsa Verde
1/2 cup (170 g) honey
1/2 cup (120 ml) lime juice (about 4 limes)
2 tablespoons (15 g) Arriba! Seasoning
8 crunchy corn taco shells, warmed
11/2 cups (180 g) shredded Monterey Jack cheese
11/2 cups (80 g) shredded romaine lettuce
Pico de Gallo
1 avocado, pitted, peeled, and diced
Put the chicken breasts in a slow cooker and top with the salsa verde, honey, lime juice, and seasoning.
Cover and cook on high for 4 to 5 hours or on low for 8 hours, or until the meat separates easily with a fork.
Transfer the chicken breasts to a cutting board and use two forks to shred the meat. Return the shredded chicken to the slow cooker, cover, and cook for an additional 30 minutes to allow the meat to absorb the sauce and seasonings.
Using tongs, transfer the chicken to a serving platter, leaving the excess liquid in the slow cooker.
Stuff each taco shell with chicken and top with cheese, lettuce, pico de gallo, and avocado.
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