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.
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.,
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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 Estimate
Calories: 158 kcal, Carbohydrates: 4 g, Protein: 24 g, Fat: 4 g, Saturated Fat: 1 g, Polyunsaturated Fat: 0.5 g, Monounsaturated Fat: 1 g, Trans Fat: 0.01 g, Cholesterol: 73 mg, Sodium: 540 mg, Potassium: 545 mg, Fiber: 0.1 g, Sugar: 4 g, Vitamin A: 394 IU, Vitamin C: 4 mg, Calcium: 11 mg, Iron: 1 mg