Honey Lime Chicken Sandwich

Summer is wrapping up and the busy school season is about to be upon us once again. To make these chicken sandwiches, you can put them in a slow cooker or an Instant Pot. If you use an Instant Pot, you can have this meal on your table in about 30 minutes! When you’re busy and short on time, this is a perfect meal to make on a weeknight. And bonus points, the kids loved it!




  • 1/2 cup honey
  • 1/4 cup chicken broth
  • 2 limes, juiced
  • 6 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 2 pounds boneless skinless chicken breasts


  • 1 cup shredded cabbage
  • 1/2 cup shredded zucchini
  • 1/2 cup shredded carrots
  • 1/4 cup torn cilantro leaves
  • 1 tablespoon white wine vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon sesame oil
  • salt

For Serving

  • buns
  • lime wedges


  1. Slow Cooker– Whisk together honey, broth, lime juice, garlic, salt, and chili powder in the bottom of a 4-6 quart slow cooker. Add the chicken breasts and turn to coat in the sauce. Cook on low for 3-4 hours. Remove chicken from slow cooker and shred chicken. Place back in the slow cooker and toss in cooking liquid.
  2. Instant Pot–Whisk together honey, broth, lime juice, garlic, salt, and chili powder into the bottom of an Instant Pot insert. Place the chicken into the insert and toss in the liquid. Place the Instant Pot on high pressure and cook for 8 minutes, followed by the quick release. Shred the chicken and toss in the cooking liquid.
  3. While the chicken is cooking, make the slaw. In a large bowl, combine the cabbage, zucchini, carrots, and cilantro. Add all the vinaigrette ingredients and toss the slaw to coat.
  4. To serve, top each bun with the shredded chicken and slaw. Serve with a lime wedge. Enjoy!



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