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!
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Salsa Verde Honey Lime Chicken Taco Cups

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!
Course Appetizer
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 24 taco cups*
Calories 114kcal
Author Jen@CarlsbadCravings.com

Ingredients

Slow Cooker Salsa Verde Honey Lime Chicken:

  • 2 pounds boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 cup mild salsa verde I use Herdez in the jar
  • 1/2 cup honey
  • 1/2 cup lime juice
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 15 oz. can black beans rinsed and drained

Tacos:

  • 24 wonton wrappers*
  • 1/2 Monterrey Jack Cheese more or less

Optional Toppings:

  • Lettuce
  • Tomatoes
  • Cilantro
  • Avocados/guacamole
  • Sour Cream
  • mangoes

Instructions

  • 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!

Notes

*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.

Nutrition

Calories: 114kcal | Carbohydrates: 14g | Protein: 9g | Fat: 1g | Cholesterol: 24mg | Sodium: 370mg | Potassium: 233mg | Fiber: 1g | Sugar: 6g | Vitamin A: 130IU | Vitamin C: 2.8mg | Calcium: 13mg | Iron: 0.8mg