SALSA VERDE HONEY LIME CHICKEN TACO CUPS baked in wonton wrappers, stuffed with irresistible slow cooker chicken and smothered in cheese for an easy satisfying appetizer, snack or meal. You won’t be able to eat just three!
Rub chicken breasts with olive oil and place in the bottom of your slow cooker. Add all of the remaining Slow Cooker ingredients. 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.
Preheat oven to 375 degrees F.
Spray the wells of 2 12-count muffin tins with non-stick spray. Press a wonton wrapper into each well and bake for 5 minutes.
Scoop about 2 tablespoons of filling into each wrapper and top with approximately 1 teaspoon cheese. Bake an additional 5-7 minutes or until cheese is melted and wonton wrappers are crispy. Broil cheese until golden if desired.
Top with desired Taco Toppings and serve!
*This recipe makes enough chicken for 24 taco cups but you can definitely just make one batch (12) taco cups and use the remaining chicken for something else or freeze the chicken for another time.