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Honey Lime Salsa Verde Ranch Chicken Tacos cook in the slow cooker with only 6 easy ingredients! Fresh lime juice, salsa verde, honey, sour cream, and ranch seasoning make the best chicken tacos ever.
Crockpot Honey Lime Salsa Verde Ranch Chicken Tacos Recipe
If there is one meal that I can always count on for a quick dinner to put into the slow cooker in the morning it’s these perfectly shredded, moist, seasoned honey lime salsa verde ranch chicken tacos.
Yes, it’s a mouthful of a title but trust me, these are literally the best shredded chicken tacos your family will ever eat. The juicy chicken is loaded with flavor from the sweetness of the honey, bright and citrus fresh lime juice and the savory flavors of the salsa verde and ranch seasoning mix.
It’s a dump-and-go recipe that you literally dump into the crockpot and walk away. To make it even easier you could even mix the creamy sauce right in the slow cooker!
The best part about this shredded chicken taco meat is that it’s so versatile and leftovers can be used for anything! Use the leftover shredded chicken to make this Fiesta Chicken Casserole, these Crispy Skillet Chicken Burritos, Quick and Easy Chicken Flatuas, or use it for a nacho topping, burrito filling, or to make chicken quesadillas with it.
Only 6 Simple Ingredients Needed
- Boneless, Skinless Chicken Breasts : The recipe calls for 2 to 3 pounds of chicken breast. Which is equal to 6 pieces if they’re smaller, or use 4 to 5 pieces if they are larger. The cream sauce makes plenty so this recipe is pretty forgiving for any amount of chicken.
- Salsa Verde : You can find this by the jarred salsas and other mexican ingredients at the grocery store. It’s a green tomatillo salsa and is labeled as ‘salsa verde’ on the front.
- Ranch Seasoning Mix : One packet of ranch seasoning mix.
- Sour Cream
- Honey
- Fresh Lime Juice : About 2 or 3 limes that have been squeezed; ¼ cup is what the recipe calls for. Do not substitute with bottled lime juice!
How To Make Honey Lime Salsa Verde Ranch Chicken Tacos (Printable Recipe Card)
Spray the insert of the crockpot with nonstick spray. Place the chicken breast inside the crockpot.
In a mixing bowl or glass measuring cup, whisk together the salsa verde, ranch seasoning packet, sour cream, honey, and fresh lime juice until combined well. Pour this over the chicken inside the crockpot.
Cover with the lid and cook on LOW heat for 6-8 hours.
Remove the chicken breast onto a cutting board and use two forks to shred the chicken. Or you can use an electric hand mixer, on low speed, to shred the chicken right in the crockpot (I do it this way!). Mix the shredded chicken back into the sauce.
Use tongs or a slotted spoon to serve the shredded chicken inside tacos, soft flour tortillas or crunchy corn shells, and add all your favorite toppings. Enjoy!
How To Store Leftovers
Transfer leftover shredded chicken with some extra sauce, into an airtight container, and store in the refrigerator for up to 4 to 5 days.
To freeze, place leftover shredded chicken with some extra sauce, inside a freezer-safe container or zip top bag and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat the shredded chicken with sauce on the stove top in a skillet or saucepan, over medium heat, until heated through. Add a splash of water, milk, or broth as needed.
Because the chicken can keep in the fridge for several days, I like to plan meals that I can make with the leftover shredded chicken – because this recipe makes a lot! Use up the shredded chicken in any recipe that calls for already cooked, shredded chicken – especially mexican-inspired recipes like taquitos, nachos, quesadillas, and casseroles.
Serving Suggestions For Honey Lime Salsa Verde Ranch Chicken Tacos
My favorite thing about this recipe is that it makes a lot which means it’s perfect to use in another recipe that calls for shredded, cooked chicken or use it as a meal itself. Here are some ideas to get you started.
- The #1 way I serve this shredded chicken is as chicken tacos! Use soft flour tortillas or crunchy corn tortillas, and set out all your family’s favorite taco toppings.
- Use it inside burritos. I love using leftover shredded chicken for another dinner and making these crispy Skillet Chicken Burritos.
- Make shredded chicken quesadillas. Use large flour tortillas, shredded cheese of choice, and leftover honey lime salsa verde ranch chicken to make amazing quesadillas.
- Make taquitos. Put some shredded cheese and leftover shredded chicken inside a small, soft-taco size flour tortilla and roll it up tight. Place it seam-side down on a baking sheet, spray the taquitos with cooking spray, and cook at 400° for 10 to 12 minutes or until crispy and golden brown.
- Make some oven baked chicken nachos. Or use the shredded chicken as a topping in a nacho bar.
- Use the shredded chicken for chicken taco salads or as a salad topper.
- Make chicken taco bowls. Start with a layer of rice, some shredded honey lime chicken, beans, and all your favorite taco toppings. I love making this Cilantro Lime Crema to drizzle on top of the taco bowls.
- Make some homemade toppings for the tacos such as this Salsa Verde Guacamole or Copycat Cafe Rio Ranch Dressing.
- Make my Easy Mexican Rice or the Best Cilantro Lime Rice as a side dish or for taco bowls.
More Honey Lime Dinner Recipes
More Taco Recipes To Try
- Slow Cooker Southwest Chicken Tacos
- Cheesy Taco Soup
- Taco Sloppy Joes
- Taco Potatoes (Taco Stuffed Baked Potato)
- BBQ Beef Tacos
- Fish Stick Fish Tacos
- Baked Double Decker Tacos
- Crockpot Shredded Chicken Tacos
- Ground Turkey Tacos (Ground Turkey Taco Meat)
- Slow Cooker Fiesta Chicken Tacos
Honey Lime Salsa Verde Ranch Chicken Tacos
Equipment
Ingredients
- 5-6 boneless, skinless chicken breasts
- 1 jar (16 oz) salsa verde
- 1 packet (1 oz) ranch seasoning mix
- ½ cup sour cream
- ⅓ cup honey
- ¼ cup fresh squeezed lime juice about 2 large limes
Instructions
- Spray the insert of the crockpot with nonstick spray. Place the chicken breast inside the crockpot.5-6 boneless, skinless chicken breasts
- In a mixing bowl or glass measuring cup, whisk together the salsa verde, ranch seasoning packet, sour cream, honey, and fresh lime juice until combined well. Pour this over the chicken inside the crockpot.1 jar (16 oz) salsa verde, 1 packet (1 oz) ranch seasoning mix, ½ cup sour cream, ⅓ cup honey, ¼ cup fresh squeezed lime juice
- Cover with the lid and cook on LOW heat for 6-8 hours.
- Remove the chicken breasts onto a cutting board or bowl and use two forks to shred the chicken. Or you can use an electric hand mixer, on low speed, to shred the chicken right in the crockpot (I do it this way!). Mix the shredded chicken back into the sauce.
- Use tongs or a slotted spoon to serve the shredded chicken inside tacos, soft flour tortillas or crunchy corn shells, and add all your favorite toppings. Enjoy!
Video
Notes
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
They are amazing!!!!! Thank you for the new family favorite recipe.
Do you know how long to cook this in the instapot?
Can you make this in the instant pot instead?
I am sure it would work. I’ve never done it so I can’t really say for sure. I would recommend using the chicken setting on the IP and cooking for that length of time possibly. Let me know if you try it.
Delicious! I brought this to a party and everyone loved it! Must keep recipe!