Crockpot Salsa Verde Chicken Tacos

Plate full of slow cooker salsa verde chicken tacos with avocado, lime wedges, cilantro, and Cotija.

5 from 2 votes

Crockpot Salsa Verde Chicken Tacos

Let your slow cooker do the work with these Salsa Verde Chicken Tacos! Just a handful of ingredients and a few minutes of prep make this zesty, flavorful taco night favorite.

Prep Time15

Cook Time3

Total Time3 15

Course: Main

Cuisine: Mexican, Tex-Mex

Keyword: salsa verde chicken, salsa verde chicken tacos

Servings:

Calories: 158kcal

Author: Monica Lensink

Ingredients

16 ounces (2 cups) salsa verde
2 (4 ounce) cans mild green chiles
3/4 teaspoon ground cumin
3/4 teaspoon dried oregano use Mexican oregano if you have it
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
2-3 pounds boneless, skinless chicken breasts
juice of 1 small lime
kosher salt
tortillas, fresh cilantro leaves, Cotija, avocado or guacamole, chopped red onion, etc., for serving

Instructions

In the bowl of your slow cooker, combine the salsa verde, green chiles, cumin, oregano, garlic powder, and onion powder. Stir well to combine.
16 ounces (2 cups) salsa verde, 2 (4 ounce) cans mild green chiles, 3/4 teaspoon ground cumin, 3/4 teaspoon dried oregano, 3/4 teaspoon garlic powder, 1/2 teaspoon onion powder
Add chicken and spoon some of the sauce generously over each piece.
2-3 pounds boneless, skinless chicken breasts
Cover and cook on high for 2-3 hours or on low for 4-6 hours, until the chicken is very tender and easy to pull apart with two forks.
Shred the chicken. You can do this either inside the slow cooker, or by removing it to a cutting board. Return shredded chicken to the slow cooker, if needed, and stir well.
Sample and season with lime juice and kosher salt to taste. (Some salsas are more tangy and salty than others, so you may need a lot, a little, or none at all.)
juice of 1 small lime, kosher salt
Serve immediately, or leave on the low or keep warm setting for up to 1 hour. The chicken will continue to absorb some of the sauce as it sits, and the sauce will thicken more if you leave the lid of the slow cooker off.
Assemble the shredded chicken into tacos or bowls and top with fresh cilantro, Cotija, avocado, and other toppings as desired.
tortillas, fresh cilantro leaves, Cotija, avocado or guacamole, chopped red onion, etc.,

Notes

The shredded chicken keeps well in the fridge for up to 1 week and can be frozen in any freezer-safe container for 2-3 months. Defrost in the fridge overnight then warm on the stovetop or in the microwave as needed.
Nutrition info is an automatically calculated estimate based on making this recipe with 2 pounds of chicken and dividing it into 8 servings. It does not include tortillas or toppings, since that will vary so much depending on what you use.

Nutrition