Easy Slow Cooker Salsa Verde Chicken Tacos
A simple and flavorful slow cooker recipe that delivers tender chicken soaked in tangy salsa verde, perfect for quick and easy weeknight tacos.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Total Time: 6 hours 10 minutes to 7 hours 10 minutes (low) or 3 hours 10 minutes to 4 hours 10 minutes (high)
- Yield: 12 tacos (about 6 servings) 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 jar (16 oz) salsa verde (medium-spicy, e.g., Herdez)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (optional)
- Salt, to taste
- Black pepper, to taste
- Juice of 1 lime
- A handful of chopped cilantro (optional)
- About 12 small corn tortillas
- Optional toppings: diced avocado, crumbled queso fresco, sliced radishes, sour cream
Instructions
- Prep the ingredients: chop the onion finely and mince the garlic cloves. Open the jar of salsa verde and measure out the spices.
- Layer the slow cooker: place the chicken breasts at the bottom of the slow cooker insert. Spread the chopped onion and garlic evenly over the chicken. Pour the entire jar of salsa verde on top, spreading it to cover the chicken.
- Season: sprinkle the cumin, chili powder, salt, and black pepper evenly over the salsa and chicken. Stir gently if desired.
- Cook low and slow: cover with the slow cooker lid and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender enough to shred.
- Shred the chicken: use two forks to shred the chicken directly in the slow cooker. Mix gently with the salsa verde sauce. Taste and adjust seasoning if needed.
- Add fresh lime juice and cilantro: stir in fresh lime juice and chopped cilantro for brightness.
- Warm the tortillas: heat corn tortillas on a dry skillet over medium heat for about 30 seconds per side until warm and pliable. Wrap in a clean towel to keep warm.
- Assemble the tacos: spoon generous amounts of shredded salsa verde chicken onto each tortilla. Add desired toppings such as diced avocado, queso fresco, radishes, or sour cream.
Notes
If salsa verde sauce is too watery after cooking, remove chicken and simmer sauce on high in a saucepan for 10 minutes to thicken before mixing back. Use even-sized chicken breasts for uniform cooking. Avoid overcooking to prevent dryness. Adjust heat by adding jalapeños or cayenne pepper. Leftover chicken tastes better the next day as flavors meld. Can substitute chicken with tofu or jackfruit for vegetarian option. Instant Pot adaptation: cook on high pressure for 15 minutes.
Nutrition
- Serving Size: 2 tacos
- Calories: 300350
- Sugar: 3
- Sodium: 450
- Fat: 7
- Saturated Fat: 1.5
- Carbohydrates: 20
- Fiber: 3
- Protein: 30
Keywords: slow cooker, salsa verde, chicken tacos, easy dinner, weeknight meal, Mexican, crock pot, shredded chicken