Salsa Verde Tacos

• 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 1/2 teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon black pepper
• Hot sauce to taste

Tacos

• 1-2 packages Flatout FolidIt Flatbread Ancient Grains**
• Monterrey Jack Cheese
• lettuce
• Tomatoes
• cilantro
• Avocadoes
• sour cream

1. Rub chicken breasts with olive oil and place in the bottom of your slow cooker. Add all of the remaining Slow Cooker ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
2. 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 before serving or use tongs to remove shredded chicken. Taste and add more honey for sweeter, lime for more tang, hot sauce for spicier.