Dinner

Ingredients:
2 1/2 pounds boneless skinless chicken breasts
1 tablespoon olive oil
3 teaspoons chili powder
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
2 teaspoons cumin
1 cup mild green salsa
1/2 cup honey
1/2 cup fresh lime juice

Directions:
Drizzle chicken breasts with olive oil and place in the bottom of the slow cooker. Mix together all the spices and dump over the chicken. Toss chicken to coat well. Dump the salsa, honey and lime juice on top. Cook on low for 4 to 5 hours or until chicken is tender enough to shred. Remove chicken to a cutting board, and let cool for a few minutes before shredding. Return shredded chicken and let cook on low for an additional 15 to 20 minutes to absorb some of the juices. Serve in tortillas or taco shells, or over hot cooked rice with your favorite taco fixin’s.