Print

Easy Slow Cooker Salsa Verde Chicken Tacos

slow cooker salsa verde chicken tacos - featured image
Print Recipe

Tender, flavorful shredded chicken cooked in salsa verde with minimal prep. Perfect for busy weeknights, these tacos come together with just 5 minutes of hands-on time and deliver incredible flavor.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 16 ounces salsa verde (1 jar)
  • 1 medium yellow onion, diced
  • 3–4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • Salt and black pepper to taste (start with ½ teaspoon salt and ¼ teaspoon pepper)
  • ¼ cup fresh cilantro, chopped (plus more for garnish)
  • 8–10 corn or flour tortillas, warmed
  • Optional toppings: crumbled cotija cheese, diced avocado, sliced radishes, pickled red onions, sour cream or Greek yogurt, lime wedges, hot sauce

Instructions

  1. Pat the chicken dry with paper towels. Season both sides generously with salt, pepper, cumin, and oregano.
  2. Place the diced onion and minced garlic in the bottom of the slow cooker.
  3. Place the seasoned chicken on top of the onions and garlic. Pour the entire jar of salsa verde over the chicken, making sure it’s mostly covered.
  4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken shreds easily with a fork.
  5. Using two forks or tongs, shred the chicken directly in the slow cooker.
  6. Stir the shredded chicken into the salsa mixture. Taste and adjust seasoning. Stir in the fresh cilantro.
  7. Warm the tortillas in a dry skillet or over a gas flame for about 30 seconds per side. Stack in a clean kitchen towel to keep warm.
  8. Fill each tortilla with a generous scoop of shredded chicken. Top with desired toppings and serve.

Notes

For extra tenderness, use chicken thighs instead of breasts. If using frozen chicken, thaw completely first. For a creamier version, stir in 4 ounces of cream cheese or ½ cup of sour cream during the last 30 minutes of cooking. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: slow cooker, salsa verde, chicken tacos, easy dinner, weeknight meal, shredded chicken, Mexican food

Find it online: https://bakebelle.com/easy-slow-cooker-salsa-verde-chicken-tacos/