Easy Slow Cooker Salsa Verde Chicken Tacos
A simple and flavorful slow cooker recipe for tender chicken infused with salsa verde, perfect for an effortless taco night.
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours (slow cooker low) or 3 to 4 hours (slow cooker high)
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes (slow cooker low) or 3 hours 10 minutes to 4 hours 10 minutes (slow cooker high)
- Yield: 8 small tacos 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 ½ cups salsa verde (store-bought or homemade)
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Juice of 1 lime
- 1 tablespoon olive oil (optional, for sautéing onions)
- 8 small warm corn or flour tortillas
- Optional toppings: fresh cilantro, diced onions, sliced radishes, avocado slices, crumbled queso fresco, sour cream
Instructions
- Thinly slice 1 medium onion and mince 3 garlic cloves. Set aside.
- Place the chicken breasts or thighs in the bottom of the slow cooker.
- Scatter the sliced onions and minced garlic evenly over the chicken. Sprinkle 1 teaspoon ground cumin, 1 teaspoon chili powder, and salt and pepper to taste on top.
- Pour 1 ½ cups of salsa verde over everything, ensuring the chicken is covered but not swimming.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is very tender and easily shredded.
- Using two forks or tongs, shred the chicken directly in the slow cooker and stir to coat all the shredded meat in the salsa verde sauce.
- Squeeze the juice of 1 fresh lime over the shredded chicken and stir to combine.
- Warm corn or flour tortillas in a dry skillet or microwave until soft and pliable.
- Spoon the salsa verde chicken onto warm tortillas and add desired toppings such as fresh cilantro, diced onions, avocado, or queso fresco.
- Serve immediately and enjoy.
Notes
If salsa verde is too thin after cooking, remove chicken and simmer sauce on stovetop for 5 minutes to thicken before mixing back in. Use low heat to avoid drying out chicken. Lime juice added at the end brightens the dish. Shred chicken directly in slow cooker for easy mixing. Warm tortillas in a dry skillet for subtle char and pliability.
Nutrition
- Serving Size: About 2 tacos
- Calories: 300
- Fat: 8
- Carbohydrates: 15
- Protein: 35
Keywords: slow cooker, salsa verde, chicken tacos, easy dinner, taco night, crockpot, Mexican, healthy, weeknight meal