1 package chicken breasts (3-4 breasts total)
1/3 cup honey
1/4 cup fresh squeezed lime juice plus 2 limes (don’t cheat this!)
16 oz. jar salsa verde
1/2 cup sour cream
2 tsp. taco seasoning
Salt to taste
1/2 head of red cabbage, shredded
Pepper jack cheese
Cilantro-lime crema (I like this recipe, but you might want to cut it in half)
Place the chicken breasts at the bottom of a crock-pot.
In a small bowl, whisk: honey, 1/4 cup lime juice, salsa verde, sour cream, taco seasoning.
Pour mixture over the chicken. Cover and turn it on low for 6-7 hours.
At the 6 hour mark, add some salt and check to see if the chicken is easy to shred. If so, shred it and return to crock-pot. The sauce may be soupy – that’s OK.
Once the chicken is done (and it may be before the 7 hour mark), reduce the heat to “warm” on the crock-pot and leave it uncovered for about 1/2 an hour. This will help the chicken absorb the sauce. Also at this time, add the juice of 2 limes and stir well. I like to adjust the salt here too.
To assemble: Place the shredded chicken onto the flour tortilla. Top with cheese, shredded cabbage, avocado slices, and cilantro-lime crema.