Instant Pot Instructions:

1. Add chicken, soy sauce, lime juice, zest, garlic, honey and oil into the Instant Pot. 
2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes for fresh chicken or 15 minutes for frozen chicken. When time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
3. Shred the chicken and stir it into the juices in the pot. If you’d like you can thicken the sauce by making a cornstarch slurry. Stir 1 Tbsp of cornstarch with 1-2 Tbsp of water until smooth. Stir the mixture into the pot and turn pot to sauté setting. Once the sauce thickens turn off the pot.
4. Salt and pepper to taste. Serve the chicken and sauce over rice or in a tortilla with taco toppings like sour cream, cheese, lettuce and tomato.

Slow Cooker Instructions:

1. Add chicken, soy sauce, lime juice, zest, garlic, honey and oil into the slow cooker. 
2. Cover and cook on low for 4-6 hours.
3. Shred the chicken and stir it into the juices in the crockpot. If you’d like you can thicken the sauce by making a cornstarch slurry. Stir 1 Tbsp of cornstarch with 1-2 Tbsp of water until smooth. Stir the mixture into the slow cooker and turn to high. Once the sauce thickens turn slow cooker to warm.
4. Salt and pepper to taste. Serve the chicken and sauce over rice or in a tortilla with taco toppings like sour cream, cheese, lettuce and tomato.